Mutton Liver Fry

Mutton Liver Fry

mutton-liver-fry2

First of all I want to  say sorry to all my readers for the late post. I am still on my India vacation and I couldn’t find time to post recipes but I promise when I come back I’ ll post variety of  mouthwatering recipes in ST.

Mutton Liver fry” or “Eeral varuval” is very popular dish in south india. And its one of my favorite too. My mom used to make this  every weekends in my chilhood days. She says it’s good for health.  And cooking mutton liver is little tricky. It should be soft and juicy. If you overcooked it  it will turn out into rubber-like texture. So its all with the trial cooking and practice. So do get the  right proportion adjust the water and cooking time. My mom usually  make this for breakfast, it goes very well with idli and dosa.

Ingredients:

  • Liver – 500 gm(cut into small pieces)
  • Turmeric powder – 1  tsp
  • Red chili powder : 1 tbsp (according to your spice level)
  • Coriander powder – 1 tbsp
  • Black Pepper – 1 tsp(opt)
  • Onions – 1/2 cup(chopped)
  • Tomato : 1
  • Ginger&Garlic paste – 1 tbsp
  • Cinnamom stick – 1 sticks
  • Cloves(Grambu) – 3 nos
  • Curry leaf – 1o
  • Salt – As reqd
  • Oil – 3 tbsp

Method of Preparation:

  1. Heat a  pan and pour oil in it.
  2. Add cinnamon, cloves and  finely chopped onion fry them till it becomes soft and translucent.
  3. Now add ginger& garlic paste sautee it till the raw smell goes off.
  4. Add finally the cut tomato and little salt  mix it all together till  it becomes soft.
  5. Now add curry leaves, turmeric , coriander and chilli powder.
  6. Fry them all together till becomes dry.
  7. Finally add the washed liver pieces(Make sure you add  some (1/4 tsp)turmeric powder while cleaning the liver and if there is some small layer of skin,on top of it remove it).
  8. Now add enough water to cover the  mixture(1/4 glass of water). If you want it to be semi-dry add some more water.
  9. Occasionally stir-fry. Cook in low flame.
  10. Add some pepper when you want it little spicy and some more flavor.
  11. Just let it sit in the flame for 15 minutes the liver fry will be ready. Don’t over cook it it will become hard.
  12. Finally garnish with cilantro.
  13. Serve them with naan, rotis, parathas, rice , idli and dosa.

mutton-liver-fry21

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23 Responses to Mutton Liver Fry

  1. aartee January 13, 2010 at 2:25 pm #

    looks yummm………wish i could eat it right away. I remember mom used to make it with tomato rasam. it used to taste divine!!

  2. Beccer January 13, 2010 at 11:57 pm #

    This is going on my list of Things to Try immediately

  3. Homecooked January 14, 2010 at 4:17 am #

    Wow…this looks yum! I have never made it but I have tasted it at an aunts place. I know its tastes delicious. Yours looks even better :)

  4. notyet100 January 14, 2010 at 6:18 am #

    mmmmm yumyy,hppy festival…;-)

  5. Asha January 14, 2010 at 3:59 pm #

    Looks great, lovely colr. I haven’t tasted the Liver yet but I am sure it tastes good.

  6. shriya January 17, 2010 at 12:39 pm #

    Thanks Guys! Glad u all like the recipe.

    • idaniel March 12, 2011 at 4:42 am #

      Thanks, Tried the recipe. Very good. Well balanced. Probably not common, but I tried a little variation with a dash of chilli soy, it brought up the spices a little bolder and presented the meat a bit more enticing..

  7. Ganabishek January 20, 2010 at 8:05 am #

    yeah! It looks and tastes is very good. We Ganabish enjoyed it.

  8. anthony April 5, 2010 at 4:45 am #

    wow !!! i have tried the recipe,it really tastes very delicious ….thanks shriya,,,your the best.

  9. Yummy Team April 8, 2010 at 12:02 am #

    WOW!! This is my favourite too..It looks so perfect and spicy!!

  10. Vinolia April 8, 2010 at 7:36 am #

    wow, this looks fantastic!!!! breakfast-kku saapda maatom, but I ‘ll enjoy it wholly with some rice or rotis… :) we do it in a similar way too!!! I enjoyed going through your recipes, sounds familiar to mine and authentic!!! lovely space you’ve got here!!!!

  11. Maud Stops May 21, 2010 at 11:53 pm #

    hey,Fantastic blog dude! i’m Fed up with using RSS feeds and do you use twitter?so i can follow you there:D.
    PS:Have you considered putting video to the blog posts to keep the visitors more interested?I think it works., Maud Stops

    • shriya May 25, 2010 at 8:56 pm #

      Thanks for your comment maud. We are soon gonna start posting short videos. Yeah you can follow me on Twitter@shriya00.

      • Barath November 19, 2011 at 10:22 pm #

        Hi Shriya,

        Thanks for the recipe, hope u forgot to add tomato in the ingredients

      • shriya November 19, 2011 at 10:37 pm #

        Hi Barath, Thanks for mentioning it. I’ve updated the Ingredients list.

  12. sheela January 19, 2011 at 2:32 pm #

    Hi Shriya, Ur mutton liver fry looks great I have learned lot of recipes from Ur Spicy Tasty site…I Just wanted to know in which grocery stores we’ll get this mutton liver, for cooking can you help me with that?

  13. shravan April 19, 2011 at 10:34 pm #

    You are kick ass cook..your husband shud be lucky .. thanks for the recipe

    • francis August 5, 2011 at 10:50 am #

      hi shriya,
      i am about to cook lamb liver. i have tried it often but cannot get it as succulent as i remember my mom used to make,,i suspected that i was overcooking it. i looked at lots of recipes but knew they were wrong in their timing.then i saw your blog and u mentioned about overcooking it..so i reconn u know what u are doing..so i am about to try your recipe..but is it 15 min covered or uncovered?

      • shriya August 5, 2011 at 11:10 pm #

        Hi Francis, Sorry for the late reply. Try to cook for atleast 15 minutes more or less covered. But just make sure to check every other 5 minutes whether it’s fully cooked and not hard. Usually liver gets fully cooked very quickly. It won’t take much time. Let me know how it turned out for you.

  14. Tony September 28, 2011 at 3:16 pm #

    hi, you did not mention how many tomatoes in the ingredients.
    ?

    • shriya October 1, 2011 at 11:50 am #

      Sorry about that You can use two tomatoes. I’ll add that in the ingredients list. Thanks for mentioning it out.

  15. Mythreyi Dilip January 16, 2012 at 8:35 am #

    Hi dear, FYI your above recipe image has been copied http://www.indianmirror.com/cuisine/mutton.html

  16. vini September 4, 2013 at 10:59 am #

    Hi ,
    Can i make this with chicken liver?

    Vini

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