HEARTY AND HEALTHY WELCOMES YOU!!
BOTI FRY- the goat intestine cook along with lot of south Indian spices. It is a traditional recipe in rural areas but am trying to make dry pepper fry with this, is definitely out of my routine case.
But the result was perfect, this dish tastes too good and makes a very good pair with rasam, sambar rice and with parotta also and trust me it tastes amazing!!!

INGREDIENTS:
- Boti (Goat intestine) 1 no (250 gms)
- Oil 3tbspn
- Onion 2 no’s
- Tomato 1 (medium size)
- G.Chilli 2 no
- Ginger garlic paste 1 tbsp.
- Fennel seeds / Sombu 1 tsp.
- Cinnamon sticks 2”pcs
- Turmeric powder ¼ tsp.
- Chilli powder ½ tsp.
- Pepper powder ¼ tsp.
- Cumin powder ¼ tsp.
- Coriander powder ½ tsp.
- Garam masala ½ tsp.
- Pepper powder 1 tsp.(*at final stage)
- Salt as required
- Coriander leaves for garnishing

SUGGESTIONS:
• Organ meats are nutrient-dense. There is an issue with harmful bacteria in intestine if not cleaned properly. Cleaning of boti (intestine) is time-consuming but if you want then no other way.
• If you have excess water from cooking the intestines you can discard it. But pour correct level of water to cook the boti and use that broth with this masala to make more aromatic.
• You can adjust the amount of pepper as per your wish.
• Important thing is make sure the boti has got cooked before you proceed the tempering part. So, you check them after pressure cooking. It should be soft not hard or rubbery.


#heartyandhealthy #kudalvaruval #boti

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