ஒரு வழியா ரெத்தப்பொறியல் Goat Spleen எல்லாம் செய்ய தெரியாம சமைச்சாச்சு
ஒரு வழியா ரெத்தப்பொறியல் Goat Spleen எல்லாம் செய்ய தெரியாம சமைச்சாச்சு is a medium Tamil (South Indian) recipe that serves 4. 350 calories per serving. Recipe by LOVE WITH RUBI STYLE on YouTube.
Prep: 30 min | Cook: 1 hr 35 min | Total: 2 hrs 25 min
Cost: $27.86 total, $6.97 per serving
Ingredients
- 500 g Mutton (goat or lamb) Meat (Bone‑in, cut into bite‑size pieces)
- 250 ml Fresh Goat Blood (Filtered, kept chilled until use)
- 300 g Taro Root (Kuzhi) (Peeled and cubed)
- 1 large Onion (Finely chopped)
- 2 medium Tomato (Chopped)
- 4 Garlic Cloves (Minced)
- 1 tablespoon Ginger (Grated)
- 10 Curry Leaves (Fresh)
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable Oil
- 2 cups Water
Instructions
Prepare All Ingredients
Finely chop the onion, mince garlic, grate ginger, chop tomatoes, peel and cube the taro, and set the fresh blood in a bowl.
Time: PT10M
Par‑boil Taro
Place the taro cubes in a pot of water, bring to a boil, and cook until fork‑tender, about 15 minutes. Drain and set aside.
Time: PT15M
Temperature: 100°C
Temper Mustard Seeds
Heat oil in a deep pan over medium heat. Add mustard seeds; when they start to pop, add curry leaves.
Time: PT2M
Temperature: Medium heat
Sauté Aromatics
Add the chopped onion to the pan and sauté until golden brown, about 5 minutes. Then add ginger and garlic and cook for another 2 minutes.
Time: PT7M
Temperature: Medium heat
Add Tomatoes and Spices
Stir in the chopped tomatoes and cook until they soften, about 5 minutes. Sprinkle turmeric, red chili powder, coriander powder, and salt; mix well.
Time: PT6M
Temperature: Medium heat
Introduce Mutton
Add the mutton pieces, coating them with the spice mixture. Pour in 2 cups of water, increase heat to bring to a boil.
Time: PT5M
Temperature: High heat
Simmer Mutton Until Tender
Reduce heat to low, cover, and let the mutton simmer for about 45 minutes, or until the meat is fork‑tender.
Time: PT45M
Temperature: Low heat
Incorporate Fresh Blood
Slowly pour the chilled blood into the simmering curry while stirring continuously to prevent curdling. Cook for 5‑7 minutes until the blood thickens and integrates.
Time: PT7M
Temperature: Medium heat
Mash Taro and Add
Using a masher or fork, mash the boiled taro until smooth. Stir the mashed taro into the curry, allowing it to blend and thicken the gravy.
Time: PT5M
Temperature: Medium heat
Final Seasoning and Serve
Taste and adjust salt or spice level if needed. Turn off the heat and let the dish rest for 2 minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Gluten‑free, Dairy‑free, Paleo‑friendly
Ingredient Substitutions
- Instead of Mutton (goat or lamb) Meat: Beef, Chicken
- Instead of Fresh Goat Blood: Chicken blood, Pork blood (if not halal)
- Instead of Taro Root (Kuzhi): Potatoes
- Instead of Red Chili Powder: Paprika
- Instead of Vegetable Oil: Sesame oil
Equipment Needed
- Large Pot
- Deep Frying Pan or Kadai
- Knife
- Cutting Board
- Ladle
- Masher or Fork
- Measuring Spoons
- Spatula or Wooden Spoon
- Bowl for Blood
Critical Steps — Do Not Skip
- Simmering the mutton until it is tender (Step 7).
- Slowly adding the fresh blood while stirring to avoid curdling (Step 8).
- Mashing the taro to the right consistency before mixing (Step 9).
Chef Tips from the Video
- Use the freshest possible blood for a silky texture; if unavailable, a mixture of beet juice and gelatin can mimic color but not flavor.
- A pinch of jaggery (unrefined sugar) balances the richness of the blood and spices.
- Garnish with freshly chopped coriander and a drizzle of ghee for extra aroma.
Troubleshooting
Blood curdles and forms lumps.
Add the blood over low to medium heat while stirring constantly, and avoid letting the curry boil after the blood is added.
Mutton remains tough.
Simmer longer on low heat with a lid, or add a splash of yogurt or a pinch of baking soda to tenderize.
Taro mash is watery and dilutes the curry.
Drain the boiled taro well and mash until dry; add extra water only if needed to reach desired consistency.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the spice base (onion‑garlic‑ginger‑tomato) up to Step 5 and refrigerate for up to 24 hours.
- Boil and mash the taro a day ahead; store mashed taro in the fridge and reheat before adding.
Frequently Asked Questions
What is the cultural significance and history of Iratt Poriyal in Tamil cuisine?
Iratt Poriyal, literally "blood stir‑fry," is a traditional Tamil delicacy prepared during festivals and special occasions, symbolizing abundance and respect for the animal. Historically, it was made using freshly collected goat or lamb blood and served alongside hearty meat curries.
What are the traditional regional variations of Iratt Poriyal within South Indian cuisine?
In coastal Tamil Nadu, the blood is often cooked with coconut milk and curry leaves, while inland versions use more dry spices like pepper and coriander. Some families add tamarind for tanginess, whereas others keep it simple with just chili and turmeric.
How is Iratt Poriyal traditionally served in a Tamil household?
It is typically served hot as part of a larger feast, placed on a banana leaf alongside rice, mutton or chicken curry, and a vegetable side. The dish is eaten with the fingers, and a squeeze of lime is sometimes added for brightness.
During which celebrations is Iratt Poriyal commonly prepared in Tamil culture?
Iratt Poriyal is popular during Pongal, temple festivals, and wedding feasts, especially when a goat is slaughtered for the occasion. It represents prosperity and is shared with guests as a sign of hospitality.
What authentic ingredients are essential for a traditional Iratt Poriyal versus acceptable substitutes?
Authentic Iratt Poriyal uses fresh goat or lamb blood, mustard seeds, curry leaves, and Tamil Nadu‑style red chili powder. Substitutes can include chicken blood for a milder flavor or beet juice for a vegetarian version, though the taste changes significantly.
What other Tamil dishes pair well with Iratt Poriyal and mashed taro curry?
It pairs beautifully with steamed white rice, appalam (papad), coconut chutney, and a side of sautéed greens like moringa (drumstick leaves). A simple rasam or lemon pickle also balances the richness.
How has Iratt Poriyal evolved in modern Tamil cooking?
Modern cooks often reduce the amount of blood for health reasons and may incorporate coconut milk for a creamier texture. Some urban chefs present it as a gourmet appetizer, plating it with microgreens, while still honoring the traditional spice profile.
What are the most common mistakes to avoid when making Iratt Poriyal at home?
Common errors include adding the blood to a boiling curry, which causes curdling, and over‑cooking the mutton so it becomes dry. Also, failing to strain the blood can leave unwanted clots in the final dish.
How do I know when the Iratt Poriyal is done cooking?
The blood should have thickened into a glossy, slightly glossy gravy that coats the meat, and the mutton should be fork‑tender. A gentle simmer with no visible raw blood spots indicates it is ready.
What does the YouTube channel LOVE WITH RUBI STYLE specialize in?
The YouTube channel LOVE WITH RUBI STYLE focuses on authentic South Indian home cooking, sharing family recipes, cooking tips, and cultural stories that celebrate Tamil food traditions.
How does the YouTube channel LOVE WITH RUBI STYLE's approach to Tamil cooking differ from other Indian cooking channels?
LOVE WITH RUBI STYLE emphasizes everyday home‑cooking techniques, uses locally sourced ingredients, and often explains the cultural background of each dish, whereas many other channels focus on restaurant‑style presentations or quick shortcuts.
Last updated: August 28, 2026
