Ratha Poriyal

Instructions

1. 1

   Cook and Crumble the Blood

   • Pour the fresh goat's blood into a heavy-bottomed pan. Add 1/4 tsp of the turmeric powder and a pinch of salt.
   • Place on low-medium heat and cook, stirring continuously with a whisk or spoon to break up any clots. Continue cooking for 8-10 minutes until it solidifies and resembles a firm, dark scrambled egg or tofu block.
   • Remove the pan from the heat and allow the cooked blood to cool down completely.
   • Once cooled, use your hands or a fork to crumble it into small, coarse, grain-like pieces. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the gingelly oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and dried red chilies. Sauté for about 30-45 seconds until the dal turns a light golden brown and becomes aromatic.
   • Toss in the curry leaves and let them sizzle and become crisp for a few seconds.
3. 3

   Sauté Aromatics

   • Add the finely chopped onions and slit green chilies to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
   • Add the ginger-garlic paste and cook for another minute until its raw smell disappears.
4. 4

   Combine, Finish, and Serve

   • Add the crumbled blood to the pan, along with the remaining turmeric powder and salt to taste.
   • Mix everything together gently but thoroughly. Stir-fry for 5-7 minutes, allowing the crumbled blood to absorb all the flavors of the spices.
   • Stir in the freshly grated coconut and mix well. Cook for another 2 minutes.
   • Garnish with finely chopped coriander leaves, give it a final mix, and turn off the heat.
   • Serve the Ratha Poriyal hot as a traditional side dish with sambar rice, rasam rice, or kuzhambu.