Spicy Tastyhmmm…Spicy!! hmmm….Tasty!!

Mutton Liver Fry

By shriya on Jan 13, 2010 in Breakfast Menu, Featured, Meat & Seafood Entrees, Mutton Dishes |  Print This

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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)
• 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 finely 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.

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Posted on Wednesday, January 13th, 2010 and is filed under Breakfast Menu, Featured, Meat & Seafood Entrees, Mutton Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

7 Responses to “Mutton Liver Fry”

1. 

   aartee January 13th, 2010, 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 13th, 2010, 11:57 pm

   This is going on my list of Things to Try immediately
3. 

   Homecooked January 14th, 2010, 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 14th, 2010, 6:18 am

   mmmmm yumyy,hppy festival…;-)
5. 

   Asha January 14th, 2010, 3:59 pm

   Looks great, lovely colr. I haven’t tasted the Liver yet but I am sure it tastes good.
6. 

   shriya January 17th, 2010, 12:39 pm

   Thanks Guys! Glad u all like the recipe.
7. 

   Ganabishek January 20th, 2010, 8:05 am

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

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