Aatu rathap poriyal

I remember my childhood days when my mother used to serve us with Idli and rathap poriyal and my father's friends family get together where this will be a must for breakfast as well as other delicacies. I feel very nostalgic and I miss my childhood days and my home town which is famous for food
Ingredients
Goat's blood
Onion 2 in no
Ginger - 2 Julians finely chopped
Garlic - 5 to 6 cloves finely chopped
Green chillies
Turmeric powder - 1 tspecial
Jeera powder - 2 tsp
Pepper powder - 1 tsp
Chillie powder - 1 tsp
Curry leaves
Preparation

When we buy Goats blood it would have clotted and taken the shape of the bowl. Take it in a big strainer and using hands break it in to fine pieces.  Wash thoroughly. I prefer at least 4 to 5 times.  Heat oil in a kadai, add finely chopped  onion , chillies and curry leaves. Nicely saute and add the chopped ginger and garlic and saute. Once the onion gets cooked, add the finely broken Goats blood, turmeric powder, chillie powder and Jeera powder. Mix everything and add salt to taste. Cook it covered with frequent stirring . I prefer to cook for at least 15 minutes. Add the pepper powder, mix nicely and turn off the stove. Serve with rice or idly.