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Entrails are the visceral parts consisting of the stomach, pancreas, small intestine and the other associated organs along with the fatty material attached to them. Entrails are not rated as sophisticated food but the fact is that the internal organs are extremely high in nutritional value. In many parts of the world, entrails are widely used in the preparation of soups and other dishes.

Entrails : 1 kilogram
Green (Raw) Tamarind : 500 grams
Ginger-Garlic Paste : 2 Tab.Spoons
Red Chilly Powder : 2 Tab. Spoons
Mustard Paste : 1 Tab. Spoon
Onion Paste : 1 Cup
Onion Pieces : 1 Cup
Green Chillies : 6-8 Nos.
Coriander Powder : 1 Tea Spoon
Cumin Powder : 1 Tea Spoon
Salt : As Required
Refined Oil : 200 ml
Turmeric Powder : 1 Tea Spoon
Garlic Bulbs : 1 Cup
Coriander Leaves : 1 Cup


1. Clean the entrails with hot water thoroughly. Keeping the entrails in very hot water for about a hour is desirable. After thorough cleaning, cut the entrails into pieces.

2. Using mustard paste, coriander powder, one tea spoon of red chilly powder, cumin powder and two table spoons of oil, prepare a dough.

3. Boil the Green (Raw) tamarind until the pods become smooth. Extract the pulp and save

4. Add oil to a deep bottomed pan and heat. Add the onion pieces and fry until brown. Add the onion paste, slightly split green chillies, turmeric powder ginger-garlic paste and slightly mashed garlic bulbs and fry well until the raw smell of onion paste is gone.

5. Add the cut entrails to the above, mix well, add remaining red chilly powder, mix again and fry until oil shows up.

6. At this stage add the green (RAW) tamarind pulp, half liter water and enough salt. Mix well.

7. Put a lid on the pan and allow the contents to simmer in low flame until the preparation is done. Add the paste made up of mustard paste and others and stir thoroughly. Boil for another minute or two and put off the flame.

8. Chop the coriander leaves into fine pieces and spread on the surface.

Serve Hot With Rice.

Preparation Time: 1 Hour Serves: 4 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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