It was an easy recipe that relived the flavors of my childhood and relived comfort from my childhood.
Spices and liver are combined and nicely coated to create a tasty dish. Served with pearl onions and black pepper, this dish is a treat to the palate and will leave you craving more!
There is nothing like liver fry to set the taste buds tingling and the mouth watering in Kallushap/Toddy shops, Thattukada/Street foods and restaurants. It is considered that goat’s liver, and particularly goat’s liver, is a good source of Vitamin A, and despite its fat content, it is very beneficial for lactating women and young children.
You should be careful not to overcook the liver when cooking it. Overcooking would result in tough and rubbery meat. If you are using rice as the accompaniment, you can also serve liver fry/liver varattiyathu with parottas, rotis, or kappa puzhukku.
The recipe is below. I hope anyone who tries it enjoys it.
Ingredients :
Mutton Liver /Goat Liver : 2.2 lb /1 kg
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 1 tbsp
Coriander Powder : 1 tbsp
Freshly Grounded Pepper Powder : 1/2 tsp
Curry Leaves : 1 sprigs
Mustard Seeds : 1/2 tsp
Dry Red Chilly :1
Coconut oil : 2 tbsp
Salt to taste
To grind :
Pearl Onions/Small Red Onion : 1.1 lb /1/2 kg
Ginger : 1″ inch piece (minced)
Garlic : 8 to 10 pods (crushed)
Green Chillies : 6-8 (or to your spice level)
Black Pepper Corns : 1 tbsp
Fennel Seeds Powder : 1 1/2 tsp
Curry Leaves : few
Mutton Liver FRY Recipe – Liver Pepper Fry:.
1. Make small cubes of mutton liver, add it to a bowl, add half a teaspoon turmeric powder, one tablespoon vinegar, or a little milk to it, and soak it for 30 minutes. Clean them and wash them well with water for 2-3 times, then drain them in a strainer to eliminate all blood and water. Set it aside. In addition to helping remove any left over toxins and blood from the liver, soaking your liver in vinegar, turmeric powder or milk makes the taste milder.
2. While the pearl onions are grinding, chop the ginger, garlic, green chillies, black peppercorns, curry leaves, and fennel seeds into a coarse paste.
3. In a pan or pressure cooker, heat 1 tablespoon of coconut oil. Dry red chillies should be added to mustard seeds once they are sputtering.
4. In the next step, add sliced pearl onions and curry leaves and saute until translucent and golden brown.
5. Sauté until the raw smell has gone, adding turmeric powder, red chilli powder, and coriander powder.
6. Once the oil separates, add the coarsely ground spice mixture.
7. To the boiled liquid, add 1/2 cup of water and the cleaned liver pieces, mixing well.
8. You can close the skillet tightly or, if you are using a pressure cooker, close the pressure cooker tightly without the weights or whistles, and cook the dish on a low flame for 15 minutes.
9. After half an hour, remove the lid and combine the liver and the water well. Continue to cook until all of the water has evaporated.
10. After adding coconut oil, salt, fresh curry leaves, and charring the liver on medium heat, add the remaining 1 tablespoon of coconut oil and roast the liver until browned.
11. The liver should be removed from the fire once it has achieved a deep brown color. Mix well with freshly ground pepper powder.
12. It’s time to serve the tasty spicy mutton liver fry. Enjoy with Kerala parotta, Roti, or Kappa puzhukku as a side dish or with rice.
