Goat's Blood Fry | Aattu Ratham Poriyal

Ingredients:-

• 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

Preparation:-

• 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!!!