Goat’s Blood Recipe. Blood Poriyal. Lamb’s Blood Recipe. Fried Goat’s Blood. Fried Lamb’s Blood. Bakra Ka Koon Sabzi. Aatin Ratham Varuval.

Hmmmm…..scared by the ‘recipe title’ ! if you feel really disgusting, don’t read further. Forget it here.

Can I categorize this under ‘Weird Food From India’, or just ‘Organ Food’. Is blood is counted as ‘organ’ too! Anyways….its not only Chinese have ‘weird food’! Every single country or ethnic group has their own version of ‘weird cooking recipes’ It is much depends upon one’s palate, I guess!

Actually this recipe may sound weird, for most of you. Well….if you had had tasted this before, it wont be the same. While slaughtering the goat or lamb, the butcher holds a bowl, right under the cut(generally neck) maybe he repeats 3-5 times to draw the oozing blood. Immediately this is filtered twice or thrice in a cheese cloth…..before it gets coagulated. Then its safe to cook. No wonder blood’ after coagulation doesn’t look like the same. It looks much like a cake. For a family of 4 just 1 large bowl full of this ‘blood cake’ will do. One could buy this in Indian market….by previously telling to your stall owner/ butcher. And the recipe is also simple to fix.

Ingredients:

Goat’s blood – 1 large bowl full(looks like a deep red cake after coagulation)
Garlic 1 large head – peeled and semi crushed
Salt
Turmeric powder ½ spoon
Black pepper powder – 2-4 spoons
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves few
Oil 1 cup.

Method:

Steam cook the blood for about 10 minutes. It further becomes solid after this. Then chop them into bite size cubes. Set aside.

In a wide wok, heat oil. Add mustards and cumin seeds. Let it pop and splutter well. Then add chana and urad dal, fry till it turns to golden color.

Add curry leaves and garlic now. Fry real good, till fragrant.

To this add….salt, turmeric and pepper powder. Now add the chopped blood cubes. Fry them real good. Maybe now sprinkle little water, cover and cook for 10 minutes. Stir occasionally. (One could possibly scramble the chopped blood with spatula or leave it intact.)

Then remove the lid and cook over medium to high heat for 2-5 minutes or until oil shows up on sides and it looks really fried enough.

Remove from stove and serve hot.

It can be serves a s a side dish for regular South Indian meals or Chettinad meals.