Boti kura
AI-drafted · awaiting admin review
Goat tripe and intestines, carefully cleaned and cooked in a spicy, dark masala; a prized village dish of Telangana.
Region: TelanganaOccasion: Sunday meals; feasts after Bonalu and other festivalsTime: 2 hours (including cleaning)Serves: 4Non-vegetarian
Ingredients
- 500 g goat boti (tripe and intestines)
- 1 tsp turmeric and 2 tbsp salt for cleaning
- 2 onions, chopped
- 1½ tbsp ginger-garlic paste
- 2 tsp red chilli powder, ½ tsp turmeric
- Masala paste: 2 tbsp dry coconut, 1 tbsp poppy seeds, 1 tsp coriander seeds, 1 tsp cumin, 4 cloves, 1 stick cinnamon
- A sprig of curry leaves, 2 green chillies
- Coriander leaves, salt to taste, 4 tbsp oil
Method
- Wash the boti many times. Rub with turmeric and salt, scrub well, and blanch in boiling water; scrape off the inner lining and wash again. Cut into small pieces.
- Pressure-cook the boti with a little turmeric, salt and 2 cups water until soft (about 6–8 whistles).
- Roast and grind the masala paste ingredients with a little water.
- Heat oil, fry the onions, curry leaves and green chillies until golden. Add ginger-garlic paste, chilli powder and turmeric.
- Add the boti with its stock and the masala paste. Simmer, stirring, until the gravy is thick and dark, 15–20 minutes.
- Garnish with coriander and serve with rice or jonna rotte.
History
In Telangana villages no part of the goat is wasted, and boti, along with head and trotters, has long been cooked as a special dish.
Significance
Boti kura is often made the day after a goat is offered at Bonalu or a village festival, and many families treat it as a Sunday delicacy.