A unique and savory Chettinad delicacy made from cooked goat's blood, stir-fried with onions, green chilies, and fresh coconut. This traditional dish has a crumbly texture and is packed with rich, earthy flavors.
Prep15 min
Cook20 min
Servings4
Serving size: 0.75 cup
10264cal
2145gprotein
70gcarbs
190g
Ingredients
500 ml Goat's Blood (Fresh, from a trusted butcher)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Ratha Poriyal, Steamed Basmati Rice and Vegetable Sambar
Iron-boosting Ratha Poriyal with aromatic sambar & rice - a perfectly spiced, soul-satisfying meal!
This chettinad dish is perfect for lunch. With 10833.63 calories and 2162.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
Urad Dal
2 count Dried Red Chilli (broken in half)
10 count Curry Leaves
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
