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Saturday, 27 August 2011

Scrambled Lamb Blood(Aattu Ratha Poriyal)

Lamb blood 1 bowl
Cooked Bengal gram 50 gms
Onion chopped 1
Tomato chopped 1
Ginger garlic paste 1 tsp
Fennel seeds 1 tsp
Curry leaves 1 sprig
Chilli powder 1 tsp
Turmeric powder ½ tsp
Cumin powder ½ tsp
Fennel powder ½ tsp
Oil and salt as required
1.      Get  fresh lamb blood from the shop.they will add salt in blood in the shop so aware of that while adding salt in the dish
1.      First add a little water in a pan and place the blood in a plaintain leaf
1.      Allow it to cook for 15 minutes with lid closed
2.      Allow it to cool  and chop it into desired pieces
1.      Soak bengal gram in water for ½ hr and cook it.keep aside
2.      In a pan add oil,fennel seeds,curry leaf,onion and ginger garlic paste.saute well
3.      Add tomatoes,salt,turmeric powder,chilli powder,fennel powder,cumin powder and little water.saute well till gravy consistency
4.      Add chopped blood pieces and cooked bengal gram
5.      Cook till the gravy thickens
Serve with rice

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