Mutton Liver Fry

mutton liver fry

“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 childhood 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 idly and dosa.

INGREDIENTS:

Oil – 3 tbsp
Curry leaves – 10
Cloves – 3 nos
Cinnamon stick – 1
Ginger garlic paste – 1 tbsp
Tomato – 1
Onions – !/2 cup
Black pepper – 1 tsp
Red chilli powder – 1 tbsp
Turmeric powder – 1 tsp
Liver – 500 gms
Salt to taste
Coriander powder – 1 tbsp

PROCESS:
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 saute 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 , idly and dosa. 

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