GOAT BLOOD PORIYAL

Hi All,

GOAT BLOOD PORIYAL! I surely say I have never made this poriyal so far..My Mum made this when I went to my home for vacation.I immediately clicked pictures in my mobile and also noted the recipe for you.As the pictures are mobile pictures , the quality will be very poor so pls bear.

The recipe is so simple , all you need to get fresh blood from young goat.In pollachi we will get good quality mutton during early mornings so my dad brought this blood for us as I love this poriyal always.

The simple recipe is as below,

INGREDIENTS :

Fresh goat blood – 2 cups.

Green chillies – 3 nos.

Onions – 1/4 cup ( small or pearl).

Coconut – 1/4 cup.

Curry leaves – a sprig.

Coriander leaves – few.

Salt – as required.

Coconut oil – 1 tsp.

Mustard – 1/8 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

PREPARATION :

1. In a wide bowl add goat blood and mash it well with your hands to form a thin gravy with lumps (as in picture).
   
   
2. Heat oil in a wide kadai , add mustard and when mustard starts spluttering add green chillies and saute till they change to pale colour and turns crispy.
   
   
3. Add chopped onions , curry leaves and fry till golden brown.
   
4. Then add grated coconut , mashed blood,salt and keep frying.
   
5. Boil in medium flame till the poriyal becomes dark in colour , dry and small balls.
   
   
6. When you sure that poriyal is completely dry , remove from flame and serve hot.
   

NOTES :

1) Remove from flame when poriyal becomes dry , as over cooking will make poriyal rubbery.

HAPPY COOKING!!