Aattu Kudal Fry

Method

1. 1

   Prepare tripe: Wash 500g aattu kudal (goat tripe / intestines) thoroughly under running water multiple times. Blanch in boiling water 5 minutes. Drain and rinse well. Cut into 3-cm pieces.

2. 2

   Pressure cook tripe: Add cleaned tripe to pressure cooker with 2 cups water, 1 tbsp ginger-garlic paste, 1 tsp turmeric and salt. Cook for 10-12 whistles until very tender. Drain and save stock.

3. 3

   Make coarse masala: Grind 1 tsp peppercorns, 1 tsp fennel seeds, 5 garlic cloves and 2 dried red chillies to a coarse paste.

4. 4

   Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.

5. 5

   Add coarse masala: Add the ground garlic-pepper paste. Fry on medium heat 5 minutes until fragrant.

6. 6

   Add ginger-garlic and spice powders: Add 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder and 1 tsp coriander powder. Fry 3 minutes.

7. 7

   Add cooked tripe: Add the pressure-cooked tripe pieces. Toss on high heat 8-10 minutes.

8. 8

   Add stock: Add 3-4 tbsp of the saved tripe cooking stock. Toss and cook until dry.

9. 9

   Add curry leaves and sesame oil: Add a large sprig of curry leaves and 1 tsp sesame oil. Fry on high heat 2-3 minutes until completely dry.

10. 10

    Serve: Adjust salt. Aattu kudal fry should be dark and completely dry. Serve with steamed rice or parotta.