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.