Goat Blood Poriyal

Today's post is only meant for hard core non - vegetarians, yes, for some this post may looks/sounds weird, I tell u, if u don't feel comfortable just skip this post. My mother cooks all organs of goat including this blood poriyal and my memories recollects remembering eating everything wrt goat , as we r a hard core mutton lover. 

Also, I's once the sick kid in my family and my family did everything they could to boost my weight, health by means of intakes, and so I remember eating everything right from brain fry, to paaya..But this is not the way my mom prepares it, though she adds fennel seeds, onion, channa dal, but the process of making is different. This is my first attempt of making blood poriyal..hope u guys like it.

                                                                 ** Click on the pic for better view

Blood Poriyal : How To Make Goat Blood Poriyal

Prep Time : 10 mins | Cooking Time : 15 mins | Serves : 3 to 4 | Cuisine : Indian

Author : Shanavi | Copyright : www.kitchensecretsandsnippets.com

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Ingredients:

1. Goat blood - 1 box
2. Ginger garlic paste - 1 1/2 tsp
3. Channa dal - 1/4 cup, soaked 
4. Onion - 2 medium sized onion, finely chopped
5. Green chillies - 1 no, finely chopped
6. Fennel Seed powder - 1/2 tsp
7. Turmeric powder - 1/8 tsp
8. Red chilli powder - 1 tsp
9. Salt - a pinch
10. Curry leaves - a sprig
11. Oil - 2 tsp

Method:

• Add little bit of water, say about 1/4 cup of water to the coagulated blood and cook it separately for 5 minutes.
• Drain the water, rest for few minutes and then smash the cooked blood into pieces and keep aside.
• Heat a pan with2 tsp of oil and fry the onion until it sweats thoroughly. Next add in the ginger garlic paste and fry again for 2 minutes on medium flame until they are fried well.
• Next add in the green chillies, curry leaves and saute for a minute. Now add in the soaked channa dal to the seasoning mixture and saute well until it gets cooked thoroughly.
• Add in the fennel seed powder, turmeric powder, red chilli powder, salt ( a pinch, remember the blood already contains salt) to the mixture and fry well for 2 minutes until the raw smell is gone.
• Dump in the crumbled blood pieces and mix well to combine. Cover and simmer the mixture for another 2 to 3  minutes until it gets blend with the masala and the water is gone ( the blood will ooze out water)
• Switch off the fire when the blood poriyal becomes dry, but not so dry and serve hot.

Cheers,
Shanavi