Entrails(Boti) Recipe


Entrails(Boti) Recipe

Boti Curry in tamarind and jaggery
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Andhra
Servings 6 people



  • Clean the boti with very hot water thoroughly. Drain and cut boti into pieces.
  • Add ginger-garlic paste, red chilly powder, turmeric powder and some salt to the boti pieces. Mix well and marinate.
  • Take garlic bulbs, ginger piece, poppy seeds, coriander seeds, cloves, cardamom and one cup onion pieces into a grinding jar and prepare a fine spices paste.
  • To a deep bottomed pan, add refined oil and heat. Add the remaining cup of onion pieces, slightly split green chillies and coconut slices and fry till brown. Add the onion paste and spices paste and fry until oil shows up
  • Now add the marinated boti to the above and fry further. Add tamarind paste, jaggery, some more salt and two cups of water. Simmer the contents in medium flame until the preparation is well done.
  • Top with finely chopped coriander leaves and serve hot with rice.
  • *Entrails(Offal), also popularly known as boti are the internal viscera of lamb or goat consisting of small intestine, stomach, pancreas and the associated organs along with the fat attached to them. Available with meat vendors.
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