Mutton Liver Fry

Mutton Liver Fry -

“Mutton Liver fry” or “Eeral varuval” is very popular dish in South India. 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.

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

Cinnamon stick – 1 sticks

Cloves (Grambu) – 3 nos

Curry leaf - A few

Salt – As reqd

Oil – 3 tbsp

Method:

Heat a  pan and pour oil in it.

Add cinnamon, cloves and  finely chopped onion fry them till it becomes soft and translucent.

Now add ginger& garlic paste sautee it till the raw smell goes off.

Add finally the cut tomato and little salt  mix it all together till  it becomes soft.

Now add curry leaves, turmeric , coriander and chilli powder.

Fry them all together till becomes dry.

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).

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.

Occasionally stir-fry. Cook in low flame.

Add some pepper when you want it little spicy and some more flavor.

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.

Finally garnish with cilantro.

Serve them with naan, rotis, parathas, rice , idli and dosa.