Aattu Ratham Poriyal (lamb blood curry)

The sight of the goat blood in the meat shop kept like a pudding in bowls used to frighten me. I never imagined making a curry out of it. But during my last visit to chettinad, my periamma whom I have already mentioned to be great cook asked me to try this and blog the recipe. She told me the recipe also. She told me that the curry will not have any smell. This Sunday the lady who comes once or twice a month from the nearby village and helps me in cleaning the house, fish tank, car etc came. I asked her about the goat blood. She said that they people buy and cook it. So I took her to the shop to buy it. There were some 6 or 7 bowls of jelly like red thing in front itself. I asked for one .The man in the shop asked me is it enough? I asked the cost .He told 15 Rs. I was surprised and got one bowl more. The lady who came with me told that they would have added salt in the bowl and should be careful while adding salt to the curry. As per the recipe my periamma gave, I first washed the thing nicely. In a kadai in 4 cups of water boiled the blood till they turned like liver. Allowed it to cool and then cut into small pieces. I prepared it as per the recipe. I never told my daughter what it was. While eating she told me ‘amma the liver is very soft today' The curry did not have any non veg smell and was good.

Ingredients
Goat or lamb blood -2 bowls
Small onion minced -30 or big onion minced -1 or 2
Garlic chopped –little
Curry leaf –little
Grated coconut -2 table spoons
Green chili -8 minced
Procedure
Wash and cook the blood in a kadai in 4 cups of water till it turns like liver. Allow it to cool. Then cut them into small pieces .

In a kadai in one teaspoon of oil season the curry with a teaspoon of fennel seed and little curry leaf. Sauté the minced onion and garlic and chilies for 5 minutes. Now add the cut pieces too and mix well. Check for the salt taste and add the salt needed and cook for 5 to 6 minutes without adding water .There will be little water in the boiled pieces. Finally add the grated coconut and mix well. The fry goes well with both sambar and curd rice.
I have not browsed the medicinal value of this goat blood. If my readers can find time to do so please send it to me .I will add on to the blog.