GOAT INTESTINE CURRY(BOTI CURRY/KUDAL KUZHAMBU)

Goat Intestine Curry or Boti Curry or Kudal Kuzhambu is a traditional Indian cuisine and a well known dish in all other parts of India. This delectable Boti curry is made with a collection of Indian spices cooked in an onion-tomato gravy until succulent and tender. This dish goes well with rice, chapati or paratha.

What is Boti/Kudal?

In Hindi, Boti(mutton boti) means intestines and in Tamil it’s called Kudal. Lamb intestines can be disgusting to many because of it’s unclean appearance and that’s the reason people are reluctant to buy but for me this is one of my favorite food and you will love it too if you clean and cook it properly.

I would not say this is a easy meal prep because it’s a bit difficult to clean and chop. In the past, we used to buy the whole uncleaned intestines at butcher shop and clean everything at home. Nowadays, it has become easier that we can get a cleaned intestines from the market, just rinse again at home to make sure that it’s completely clean.

How to clean Intestines ?

Cleaning intestines can be tricky and also it takes some time to complete a cleaning process so you must need a patience. Let’s see how to clean intestines:

1. Flip the tube like structure using long thin stick, it can be tricky and saves your time but you need some practice or slit the skin using knife or scissor, remove the impurities and clean well.
2. Take 2 cup of water in a large pan, add 1 tablespoon of salt, a teaspoon of turmeric powder and bring it to boil and let it boil for 10 minutes. Turn off from heat, put the intestinal bag into the water for 2 to 3 minutes, press firmly with the spoon and let it cover all sides.
3. Remove it from water, peel the thick brown skin of intestines and wash it.
4. Rinse them well under running water until it’s completely clean.
5. Chop them into a pieces using scissor or knife. Set aside.

Nutrition Facts of Lamb Intestine :

Goat/Lamb intestines are good source of countless vitamins and minerals. It helps to build muscle and prevents anemia. It can provide potential health benefits when consumed in moderate amount. It is recommended to consume this dish for breakfast/lunch as it is hard to digest.

Have you tried these today ?

Chicken Curry

Fish Curry

Fried Chicken

Recipe Tip :

1. Buy fresh, firm and good quality lamb intestine, to make sure check whether the flesh is pink and surrounded by white fat.
2. Grind coconut, poppy seeds and fennel seeds together to a paste and add them to the curry to make it rich and creamy.
3. You can add vegetables like potato or plantain to this curry.
4. Leftover curry can be stored in the refrigerator for 2 days and then reheat when serving.

INGREDIENTS :

1. Lamb Intestine, cleaned — 1
2. Coconut oil — 1 tablespoon
3. Cinnamon — ½ inch stick
4. Cloves -3
5. Cardamom — 2
6. Pandan leaf(ramba leaf) — 1 leaf
7. Shallots — 10 nos
8. Green chillies(slit) — 2 nos
9. Curry leaves — few
10. Mint leaves — few
11. Ginger garlic paste — 2 tablespoon
12. Tomato — 2 nos
13. Turmeric powder — 1 ½ teaspoon
14. Red chilli powder — 1 tablespoon
15. Coriander powder — 2 tablespoon
16. Cumin powder — 1 tablespoon
17. Coconut milk — ½ cup (optional)
18. Salt, as required

PREPARATION :

1. Chop shallots and tomatoes.
2. Finely grind coconut and take out its milk or grind coconut, poppy seeds and fennel seeds together to a paste.Set aside. I have added coconut milk in this recipe, you can also make it as a paste and add them to the curry.
3. In a pressure cooker, add chopped intestines, ½ teaspoon of turmeric powder, 1 teaspoon of oil, salt and half cup of water. Do not add more water.
4. Pressure cook for 8 whistles approx or cook till it turns tender, turn off stove and let it sit until the pressure goes out.
5. Meanwhile heat oil in another pan, add cinnamon, cloves, cardamom, pandan leaf and saute it for a second. If pandan leave is not available, replace it with bay leaf.
6. Add shallots and saute until it turns transparent, then add green chillies, curry leaves, mint leaves and stir well. Add ginger garlic paste and cook until raw smell wears off.
7. Add chopped tomatoes and cook for a minute.
8. Add masalas(red chilli powder, coriander powder, cumin powder) and add little water, stir well and cook until the oil separates at the edges.
9. If you are adding vegetables, you can add it at this time.
10. Add enough water, salt (we have already added salt while cooking intestines) check and add salt if required.
11. Let the curry boil for 10 minutes. Then add coconut milk or paste and the cooked intestines into the curry, add more water to adjust consistency, turn the flame to medium low and cook for another 10 to 15 minutes.
12. Turn off flame and Serve Hot with rice, chapati or paratha garnished with coriander leaves if desired.

If you tried this Boti Curry Recipe, let me know by leaving a comment below. Help us provide you with more recipes by sharing this recipe with friends.