Loading...
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.
For 4 servings
Cook and Crumble the Blood
Prepare the Tempering (Tadka)
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
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.
This chettinad recipe takes 35 minutes to prepare and yields 4 servings. At 10264.36 calories per serving with 2144.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Sauté Aromatics
Combine, Finish, and Serve
For a different flavor profile, add 1/2 teaspoon of freshly ground black pepper or a pinch of Chettinad masala powder along with the turmeric.
Add a handful of cooked chickpeas or black-eyed peas along with the crumbled blood for extra texture and protein.
A vegetarian version can be made by replacing the goat's blood with crumbled firm tofu or paneer, following the same recipe. This is often called 'Tofu/Paneer Podimas'.
Goat's blood is an exceptional source of heme iron, which is easily absorbed by the body. This helps in the formation of hemoglobin, prevents anemia, and boosts energy levels.
It provides a significant amount of protein, essential for muscle repair, building tissues, and overall body function.
The presence of essential minerals like zinc and selenium, along with protein, helps in strengthening the immune system and fighting off infections.
It has a unique, rich, and savory flavor with an earthy undertone, similar to liver but with a softer, crumbly texture. The spices, onions, and coconut balance the richness, making it a very flavorful dish.
Yes, in moderation. Goat's blood is an excellent source of iron, which is vital for preventing anemia, and it's also rich in protein. However, it is high in cholesterol, so it should be consumed as part of a balanced diet.
A typical serving of Ratha Poriyal (about 3/4 cup) contains approximately 220-260 calories, depending on the amount of oil and coconut used.
You can usually find fresh goat's blood at local butcher shops, especially those that specialize in goat or lamb meat. It's best to call ahead and request it to ensure availability.
Fresh blood should be a vibrant, deep red color and have a liquid consistency without any off-putting smell. Always source it from a reputable and hygienic butcher.
While this recipe is traditionally made with goat's blood, you could potentially use lamb's blood. The flavor and texture might vary slightly.