Sunday, March 26, 2017

Goat's Blood Fry | Aattu Ratham Poriyal

  • Goat’s blood – 1 large bowl full(looks like a deep red cake )
  • Garlic 1 large – peeled and semi crushed
  • Small onion , chopped - 15 to 20 nos
  • Green Chillies- 3 nos
  • Turmeric powder - ½ spoon
  • Red Chilli powder - 1/2 tbsp
  • Crushed Black pepper – 1 tbsp
  • Crushed Cumin seeds - 1 tbsp
  • Pepper powder - 1 tbsp
  • Cumin powder - 1/2 tbsp
  • Curry leaves few
  • Salt to taste
  • Oil - 4 tbsp
To grind:-
  • Shredded coconut - 1 cup
  • Fennel seeds - 1 tbsp

  • Using a blender, grind the shredded coconut and fennel seeds into a fine paste and keep this aside. 
  • Steam cook the blood for about 5 minutes. It further becomes solid after this. Then add ground coconut mixture and mix well by hand. Set aside. 

  • In a wok, heat oil. Add cumin seeds. Let it pop and splutter well.
  • Then add crushed garlic pods, crushed peppers, crushed cumin seeds and curry leaves. Fry till it turns to golden color.
  • Add green chillies and chopped small onions. 
  • Once the onion turns golden brown, Pour the blood mixture in the kadai.
  • Add in the pepper powder, cumin powder, turmeric powder, red chilli powder, a pinch of salt to the mixture and fry well for 2 minutes until the raw smell is gone. 
  • Switch off the fire when the blood poriyal becomes dry, but not so dry.
  • Serve hot with Idly or Dosai. It makes a yummy break-fast!!! 

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