Aattu Ratham Poriyal (Mutton Blood Fry)

Ok, this goes out for all the hardcore non-vegetarians only. Pretty sure most of the readers might squirm at the name of it that could very well go into the list of Andrew Zimmermans Bizarre Foods. Dish is a specialty mostly on the rural front but damn it tastes good if its cooked well. 

 

Ingredients

Aattu Ratham (mutton blood) 250 grams

Onions 5 nos (chopped)

Tomato 2 nos (chopped)

Garlic 2 cloves (chopped)

Green Chilly 6 nos (chopped)

Ginger Paste 1 tsp

Garlic Paste 1.5 tsp

Chilli Powder 1 tsp

Pepper Powder 1.5 tsp

Coriander Powder 1 tsp

Turmeric Powder 1/2 tsp

Garam Masala 1 tsp

Bay leaf 1 piece

Cloves 4-5 nos

Star Anise 1 nos

Water 1 cup

Curry leaves handful

Coriander 1/2 cup chopped

Oil 2-3 tbsp

Salt for taste

Preparing the Ratham (Blood)

When you buy its usually coagulated and resembles like a large sized marble cake. Its VERY IMPORTANT to clean it thoroughly. First, place the blood in boiling water with a tsp of turmeric for about 5-8 minutes, drain the water away. Again place the blood in boiling water for about 15 mins with turmeric, turn off and drain the water. You will find the texture is similar to that of boiled liver pieces. Now cut into slices and check for hair, remove and then chop them into small cubes.

Making the Poriyal

Heat oil in a pan, add garam masala followed by bay leaf, cloves, star anise and curry leaves. Temper them then add chopped onions, as it turns translucent add tomatoes, green chillies and garlic. Cook for about a minute then add the blood pieces; now add ginger garlic paste and other powders in the ingredients list followed by coriander leaves. Pour water, cover and cook for about 10-15 minutes under medium flame. Remove cover add more oil and keep mixing well so that it doesnt get burnt and stuck to the bottom of the pan.  It tastes well as a dry dish not like a mutton sukka but like a mutton fry.  Check the consistency it would taste similar to that of  liver fry. Garnish with coriander leaves and serve it hot with Idly, Dosa or as side for rice, sambar and any other curry. This dish has to be spicy else the taste is lost.

Mutton Blood Fry

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