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Monday, November 1, 2010

Aattu Ratham Poriyal (lamb blood curry)

The sight of the goat blood in the meat shop kept like a pudding in bowls used to frighten me. I never imagined making a curry out of it. But during my last visit to chettinad, my periamma whom I have already mentioned to be great cook asked me to try this and blog the recipe. She told me the recipe also. She told me that the curry will not have any smell. This Sunday the lady who comes once or twice a month from the nearby village and helps me in cleaning the house, fish tank, car etc came. I asked her about the goat blood. She said that they people buy and cook it. So I took her to the shop to buy it. There were some 6 or 7 bowls of jelly like red thing in front itself. I asked for one .The man in the shop asked me is it enough? I asked the cost .He told 15 Rs. I was surprised and got one bowl more. The lady who came with me told that they would have added salt in the bowl and should be careful while adding salt to the curry. As per the recipe my periamma gave, I first washed the thing nicely. In a kadai in 4 cups of water boiled the blood till they turned like liver. Allowed it to cool and then cut into small pieces. I prepared it as per the recipe. I never told my daughter what it was. While eating she told me ‘amma the liver is very soft today' The curry did not have any non veg smell and was good.

Ingredients
Goat or lamb blood -2 bowls
Small onion minced -30 or big onion minced -1 or 2
Garlic chopped –little
Curry leaf –little
Grated coconut -2 table spoons
Green chili -8 minced
Procedure
Wash and cook the blood in a kadai in 4 cups of water till it turns like liver. Allow it to cool. Then cut them into small pieces .
In a kadai in one teaspoon of oil season the curry with a teaspoon of fennel seed and little curry leaf. Sauté the minced onion and garlic and chilies for 5 minutes. Now add the cut pieces too and mix well. Check for the salt taste and add the salt needed and cook for 5 to 6 minutes without adding water .There will be little water in the boiled pieces. Finally add the grated coconut and mix well. The fry goes well with both sambar and curd rice.
I have not browsed the medicinal value of this goat blood. If my readers can find time to do so please send it to me .I will add on to the blog.

7 comments:

supriya said...

Dear Aachi,
This info is from
http://www.fitbit.com/foods/Lamb+Blood/7287

I could not find for goat blood, I think it will be approximately the same.

Please have a look at that link if u think its appropriate and add that table if you want.

Cheers,
Supriya.


Nutritional Information,and Calories in Lamb Blood

Nutrition Facts
Serving Size 100 grams

Amount Per Serving
Calories 75 Calories from Fat 3

% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 188mg 8%
Potassium 0mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 17.4g 35%

Vitamin A 0% • Vitamin C 0%
Calcium 1% • Iron 212%
Magnesium 1% • Phosphorus 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cham said...

My husb asked me if we eat ratham, i said disgusting! Though he is not fond of non veg and very picky eater- he loves aatu ratham. He explained how they go 2 the butcher to get the blood. That was like unimaginable thing for me. May be without knowing the dish ingred i can taste one day (like ur daughter)! No way I can cook, it is little scary:)

Solai Chidambaram said...

Thankyou supriya for your efforts.My mom too told me that it doesnt contain any fat and is full of protiens only.She also told me that it is good for people suffering from piles .As I have not read anything about this,I have not written on the blog.

Solai Chidambaram said...

yes cham,I too was scared and asked the lady to do everything till the cutting part.After some hesitation tasted it .To my surprise it tasted like a vegetable and we emptied the vessel. My mom told me that we can keep koottu also with the pieces along with some boiled kadalaiparuppu.

Kay said...

My mom makes this poriyal too! we used to hate it as kids but we started missing it once we left home. I don't know if I can make myself cook it, and we dont get this here in Canada. But when we come to India, I'm going to give cooking this a try.

So good to know the exact nutrition analysis as well! Thanks very much!

valli said...

good morning achi...

i had sent a message that i had posted your blog id in nnc community blog, hope u got to read my message..

now i'm happy that u too are a member of the same...

thanks n regards
valli

Yash____U said...

Amazing taste!!!! i never try to make recipe of blood but now a days i need minimum once a weak thankz boss for this recipe yummy suuuuuupppppppeeeeeerrrrr