The Best Tamilnadu style Aatu Kudal Recipes, I have compiled a list of 4 best mutton boti recipes shared in my blog. The list includes boti kuzhambu, boti kadala paruppu kuzhambu, boti muttai poriyal and kudal fry. Mutton Tripe / Goat Intestine/ Aatu Kudal, the most tough part about cooking aatu kudal is cleaning. Few butchers clean them and sell, and some like in my area do not clean it and we have to do all the job at home, which is really a time consuming one.
My grandma taught me how to clean kudal perfectly. It is time consuming but if you want home made boti recipe then no other way. One way is to put kudal in hot water and wait for while, which in turn removes the waste. If you clean in cold water it tastes different. Young lamb kudal will not take much time to cook. For two people, it is best to buy young lamb kudal and there will not be much wastage and it is easy to clean. The tender flesh will be pink in color.
If the butcher gives you the cleaned aatu kudal, then your job is very easy. Wash them again under running tap water and pressure cook with turmeric powder and enough water before using to prepare curry or fry. I have tried both chettinad and kongunadu style of cooking aatu kudal. You will see chettinadu style boti recipes in my blog. I will also share the kongu style kudal fry.
If you have any doubts regarding aatu kudal cleaning or cooking part, you can comment here or send an email to email@example.com. I have compiled a list of mutton recipes and mutton keema recipes which you can also refer. If you try any of my recipes, do share your feedback with us.
Tamilnadu style Aatu Kudal Recipes
1. Boti Kadala Paruppu Kuzhambu, lamb tripe are cooked with channa dal, coconut and south indian spices to perfection. Serve this curry with ragi kazhi for a typical village experience.
2. Boti Kuzhambu, my mothers special recipe which can be served with idli, dosa or rice. The cooked pieces from the curry is used to prepare muttai boti poriyal. Use either cooked pieces or left over pieces to prepare muttai poriyal.
3. Muttai Boti Poriyal, scrambled eggs are cooked together with left over aatu kudal pieces from the curry and served along with chapati or rice.
4. Spicy Aatu Kudal Fry, a typical village style preparation made from fresh ground masala using shallots, curry leaves, cumin, pepper and fennel seeds. To make it peppery, adjust the quantity of peppercorns added.