This is simple and easy poriyal made of lamb’s blood. In our place , we will get lamb’s blood along with its intestine. My mom usually combine both and cook in to a single dish . I want to try this poriyal separately. This will be good for young growing childrens.
Lamb’s blood –500 g
Onion – 1
Green chilly – 4
Oil – 1 tsp
Curry leave - a sprig
Mustard seeds – ¼ tsp
Ginger garlic paste – ¼ tsp
Grated coconut – 1 tbs
Wash the coagulated blood and chop into small pieces.
Add the ginger garlic paste and ¼ cup of water and cook in medium flame.
Drain the excess water from the cooked blood and keep aside.
Heat oil in a kadai , add the mustard seeds and wait till it splutters.
Add the finely chopped onion and sauté till it turns translucent.
Add the slit green chillies and curry leaves , sauté for a minute.
Add the cooked blood pieces and mix well.
Add the required salt .
After five minutes , add the grated coconut and take off from flame.
Atturatha poriyal is ready to serve.
Serve with plain rice.
On cooking the blood will turn to brown from red colour.