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Ratha Poriyal

Ratha Poriyal

A Taste of Tradition from My Mother’s Kitchen

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Abhishek Rai

15 Recipes

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Ratha Poriyal is one of my favourite dishes, deeply connected to my family’s tradition. My mother, who learned it from her mother, prepares this special recipe during our weekend lunches. The rich flavours and health benefits make it more than just ...
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RECIPE DETAILS

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Ratha Poriyal is a traditional Tamil Nadu dish made with goat's blood, cooked with spices, onions, and curry leaves. This hearty, flavorful stir-fry pairs beautifully with steamed rice, reflecting the rich heritage of South Indian cuisine.

Cooking Time
:
20 mins
Cuisine
:
Indian
Difficulty
:
Medium
Region
:
Tamilnadu
Servings
:
4
Type
:
Non- Vegetarian
Emotions
:
Comfort
Tags
:
Ratha Poriyal, South Indian Dish, Traditional Recipe, Spicy Side Dish, Goat'S Blood Recipe

  • Use freshly collected goat's blood for the best flavor and texture. If stored, ensure its properly coagulated and kept hygienically.

  • Cook the blood on low to medium heat to prevent it from turning rubbery or burning.

  • Groundnut Oil - 1 Tablespoon
  • Small Onion (Shallots) - 3/4 Cup
  • Green Chilli- 5 Pieces
  • Goat Blood - 500 Ml
  • Turmeric Powder - 1/4 Teaspoon
  • Red Chili Powder - 1/2 Teaspoon
  • Curry Leaves - 2 Sprigs
  • Salt - 1/4 Teaspoon
  • Coconut - 20 Grams
  • Coriander Leaves - 1 Tablespoon

Step 1

In a pan pour oil and saute the shallots and green chili until aromatic and translucent.

Step 2

Add curry leaves and the goat’s blood, Saute on a moderate flame for 4-5 minutes or until the blood thoroughly cooks and turns black.

Step 3

Once the blood is completely cooked, add the coconut and coriander leaves. Serve Hot!

Serving:

Serve Ratha Poriyal on a shallow plate, garnished with fresh coriander leaves, and pair it with steamed rice or a spicy curry for a traditional Tamil Nadu dining experience.