Sunday, December 9, 2012

Atturatha poriyal

  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.
  In the shop it self , the blood will look thick , as it is coagulated . 

Requirements :
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

Method :
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.
Note :
On cooking the blood will turn to brown from red colour.

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