Chettinad Goat blood Fry (Ratha Poriyal) Recipe

 Here’s a Chettinad-style Goat Blood Fry (Ratha Poriyal) recipe for you. This dish is a unique and flavorful preparation that makes use of goat blood. It’s a traditional recipe from the Chettinad region of Tamil Nadu, known for its robust and aromatic flavors. it has been part of Chettinad culinary traditions for generations. Goat Blood Fry has been passed down through families and communities, preserving its cultural significance.

This is the exact recipe shared by my mom. easy to prepare in jus 10 minutes with less ingredients and more health benifits.  hope it'll be useful to the one whos in search of the original chettinad recipe

1. Health benifits are it's Nutrient-Rich:

   • Iron: Goat blood is rich in iron, which is essential for healthy blood production and preventing anemia.
   • Protein: Blood contains protein, contributing to muscle repair and overall health.

2. Sustainable Use:

   • Preparing dishes like Goat Blood Fry ensures that no part of the animal goes to waste. It’s a sustainable approach to utilizing all available resources.

Thinking of which rememberd my appatha(dad's mom) who is a crazy mutton enthusiasist who lived for 97 years always make varieous kind of food using goat which includes uppukandam (her most favourite). ok lets move on to the recipe

will share the tips and tricks and how to select ingredient at the end this recipe.👍

Chettinad Goat blood Fry (Ratha Poriyal) Recipe

Ingredients:

• Goat blood (collected during butchering) 300g
• Onion, finely chopped 150g 
• Curry leaves 2 strands
• Urad dhall 1/2 tsp
• Cumin seeds 1/2 tsp
• Broken red chilies 2
• Salt, to taste

Instructions:

1. Heat oil in a pan.
2. Add urad dhall, let it change colour, add in cumin seeds and broken red chillies followed by curry leaves
3. Add chopped onions.
4. Sauté until the onions become translucent.
5. crush and Add the goat blood and stir-fry for a few minutes till it changes in colour & close and cook for 10 min on low flame.
6. now its well cooked, switch off and now add salt.

Enjoy this unique and flavorful Chettinad delicacy! 😊

How to select goat blood:

1. Source Fresh Blood:

   • Butchers: Butchers don’t typically keep blood in their shops anymore. You’ll need to give them a few days’ notice to obtain fresh goat blood.
   • Local Slaughterhouses: Visit local slaughterhouses or meat processing units where you can collect fresh blood directly.

2. Color and Consistency:

   • Look for blood that is bright red in color. Fresh blood should not appear brown.

3. Washing the Blood:

   • Even though the blood is fresh, it’s essential to wash it thoroughly.
   • Rinse the blood under cold running water at least three times to remove any impurities.

Remember, handling blood requires care and hygiene.

Tips and Tricks:

1. Freshness Matters: Use fresh goat blood collected during butchering. The fresher the blood, the better the flavor. DO NOT keep it in fridge, cook it as soon as possible.

2. Spices and Aromatics:

   • Chettinad cuisine is known for its bold flavors. Use spices like urad dhall, cumin seeds, and broken red chilies to enhance the taste for this recipe.
   • Curry leaves are essential for the authentic Chettinad flavor. Add them generously.

3. Onions:

   • Finely chop onions and sauté them until translucent. They add sweetness and depth to the dish.

4. Stir-Fry Technique:

   • Stir-fry the goat blood on medium-high heat till the colour changes. This ensures even cooking and prevents it from becoming too dry.
   • Keep stirring continuously to avoid clumps and ensure uniform cooking.

5. Seasoning:

   • Season with salt only at the end of cooing. Remember that goat blood posses some salt, so adjust the salt accordingly.
6. Taste:
   
• The dish has a unique flavor profile—rich & earthy.      

“ Cook a Meal with Memories”