pork ragthi

Many of you are familiar with this popular pork dish known as Pork Ragthi, Kaliz Ankiti or boti mage from pork offal.

Pork Ragthi or pork boti is a traditional Mangalorean pork dish, prepared with the offal of pork.
It includes liver, kidney, tripe, intestine, tail, tongue etc. This is considered healthier than meat as the liver, the kidney is considered to be packed with nutrients.

The other popular Mangalorean pork dishes are Pork Indad, Mangalorean Pork Bafat, a special spicy Pork Masala. You can also try the Coorgi Pork recipe on our blog

Read all recipes from Eugines Tasty Treat

Preparing this is a difficult task, as it requires a thorough cleaning, fine chopping and patience to cook. But all this is compromised with the taste.

How to clean the boti?
Boil the water to this add turmeric, salt and guava leaves. Add boti and cook for 10 minutes. When it is cooled, add the salt and wash 2 to 3 times. The cleaning part is completed.
Chop all the pieces and the other ingredients.
In some parts of Mangalore, roasted coconut is added at the end.

Pork Ragthi is mostly served with sannas. It also goes well with Akki Rotti or Bhakri and bread.

Enjoy my recipe and do let me know your feedback in the comments.

Read more about the nutrients of offal meat here

Ingredients

  • 2 kg of cleaned ragthi and 1 kg pork meat
  • 10 Medium-size onions
  • 6 Inches ginger
  • 200 Grams of peeled garlic
  • 4 inches of cinnamon stick
  • 20 Cloves
  • 4 Black cardamom
  • 6 Green cardamom
  • 6 Bay leaves
  • 6 Green chillies
  • 6 tbsp Rovena’s Bafath powder
  • 3 tsp garam masala powder
  • 2 Lemon size tamarind pulp
  • Half glass of vinegar
  • Salt to taste

Boti cleaning method

Boil the boti with 2 litres of water, 1 tbsp of salt, a little turmeric powder and a hand full of guava (perale) leaves for 15 minutes.

Let it cool.

Now take out the guava leaves and wash it 3 to 4 times.

Clean with the knife every part of the boti. Clean it again thoroughly with rock salt. The cleaning process should be perfect for a tasty dish.

Now cut the boti as well as pork meat into small pieces.

Marination

Add chopped onions, garlic, ginger and all the ingredients mentioned and marinate for 2 hours.

Cook in a low flame for one hour. Don’t add water. Mix it evenly so that it shouldn’t burn. Adjust the salt, bafat powder and vinegar as per your taste.

For coconut boti

Fry scraped coconut till it releases aroma. Now add the cooked boti into the fried coconut and cook again for 10 minutes.

Adjust the salt. You can add a little more bafath powder and vinegar for extra taste.

Recipe Card for Mangalorean Pork Ragthi

Mangalorean Pork Ragthi | Pork Kaliz Ankiti |Pork Offal | Pork Boti

Recipe by Eugine QuadrosCourse: MainCuisine: MangaloreanDifficulty: Medium
Servings

15

servings
Prep time

1

hour 

29

minutes
Cooking time

1

hour 

15

minutes
Calories

354

kcal

Pork Ragthi or boti is a traditional Mangalorean pork dish, prepared with the spare parts of pork.
It includes liver, kidney, tripe, intestine, tail, tongue etc. This spicy delicacy is a perfect combination with sannas, bhakri or bread.

Ingredients

  • 2 kg of cleaned ragthi and 1 kg pork meat

  • 10 Medium-size onions

  • 6 Inches ginger

  • 200 Grams of peeled garlic

  • 4 inches of cinnamon stick

  • 20 Cloves

  • 4 Black cardamom

  • 6 Green cardamom

  • 6 Bay leaves

  • 6 Green chillies

  • 6 tbsp Rovena’s Bafath powder

  • 3 tsp garam masala powder

  • 2 Lemon size tamarind pulp

  • Half glass of vinegar

  • Salt to taste

Directions

  • Boti cleaning method:-
  • Boil the boti with 2 litres of water, 1 tbsp of salt, a little turmeric powder and a hand full of guava (perale) leaves for 15 minutes.
  • Let it cool.
  • Now take out the guava leaves and wash it 3 to 4 times.
  • Clean with the knife every part of the boti. Clean it again thoroughly with rock salt. The cleaning process should be perfect for a tasty dish.
  • Now cut the boti as well as pork meat into small pieces. pork boti choppedingredients
  • Marination
  • Add chopped onions, garlic, ginger and all the ingredients mentioned and marinate for 2 hours.
  • Cooking
  • Cook in a low flame for one hour. Don’t add water. Mix it evenly so that it shouldn’t burn. Adjust the salt, bafat powder and vinegar as per your taste.
  • For coconut boti:-
  • Fry scraped coconut till it releases aroma. Now add the cooked boti into the fried coconut and cook again for 10 minutes.coconut
  • Adjust the salt. You can add a little more bafath powder and vinegar for extra taste.

Nutrition Facts

15 servings per container


Calories354

  • Amount Per Serving% Daily Value *
  • Amount Per Serving% Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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