Thank you all my wonderful readers and dear friends for your appreciations and super sweet comments about featuring on NGT magazine. I have read every single emails, comment here and in FBandI can say you all made my day!As you all know I was slow in publishing the post but you all have once again proven to be an incredible community that encourages and lifts me up. Your support kept me going. Thanks again!
Now, let me get down to business.It has been a while since I made liver fry at home. Yes this recipe was a combination of comfort and nostalgia, relivingflavorsfrom my childhood and very easy to make.I have already shared with you the Liver fry /Karal varuthathu recipe, but today it’s another takeon it. Thissharing comes from my mom and from my sis. I spoke to both my mom and my sis and got boththeirrecipes along with a secret tips how to cook the liver soft, so I guess I need to give you both the version…
A mixture of spices and liver together combined and nicely coated to make a nice dry dish.Black pepperand the subtle yet fresh taste of the pearl onions makes this dish a treat to your palate and leaves you wanting for more!
As you already might know, Liver fry is very popular dish in Kallushap/Toddy shops,Thattukada/Street foodsand restaurants specials that sets the mouth watering and the taste-buds tingling.Liver especially the Goat’s liver is considered to be a good source of Vitamin A,though little bit high in fat content, it is very good for lactating women and young children.
One of the important note while cooking the liver is you need to be careful that it should not be over cooked. If you over cook then they would become tough and rubbery.This liver fry/liver varattiyathu goes well withriceor withparotta,roti,or withkappa puzhukku.
Here u go and hopefully anyone trying this recipe enjoys it too.
Version 1
Mutton Liver Pepper fry Recipe – Spicy Mutton Liver Pepper Fry Recipe – Liver Varattiyathu Recipe
Preparation Time : 30 minutes
Cooking time : 25-30 minutes
Serves : 4-6
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
FennelSeeds Powder : 1 1/2 tsp
Curry Leaves : few
How to make Liver Pepper Fry Recipe – Mutton Liver Varattiyathu:
1.Cut mutton liver into small sizes cubes, Take a bowl add live pieces into it, add 1/2 tsp turmeric powder or 1 tbsp of vinegar or with little milk to it and soak it for 30 minutes; clean and wash them well for 2-3 time with water and drain it in a strainer so that all blood and water drains out. Keep it aside.(Note :Livers have a strong, distinctive flavor and soaking in vinegar, turmeric powder or in milk makes the taste milder and also it helps remove any left over toxins and blood from the liver).
2. Meanwhile ingrind 10 to15 nos of pearl onion/small red onions,ginger, garlic, green chillies, black pepper corns few curry leaves and fennel seeds to coarse paste and set it aside.
3. Heat 1 tbsp of coconut oil in a pan or pressure cooker. Splutter mustards and when it’s pop addthe dry red chillies.
4. Now add sliced pearl onions and few curry leaves,saute until it turns to translucent and golden brown in color.
5. Add the turmeric powder, red chilli powder, coriander powder and saute until the raw smell goes .
6. Now add coarsely grounded spiced mixture and saute until the oil separates.
7. Addcleanedliver pieces and mix well, add 1/4 cup water and bring to a boil .
8. Close the pan or if your cooking in the pressure cooker, close the pressure cooker tightly without the weight/whistle and cook on low flame for 15 minutes.
9. Now remove the lid, the liver is half cooked now mix well and cook until all the water evaporates.
10. Add the remaining 1 tbsp coconut oil, salt, fresh curry leaves and dry roast it in medium heat till browned up (Note :Stir in between to avoid burning and it takes 8-10 minutes approximately. Do not close the lid after adding oil to roast the liver.)
11. Once the liver have attained the dark brown color then remove from the fire. Sprinkle freshly grounded pepper powder and mix well.
12. Tasty spicy mutton liver fry is ready to serve.Serve as a side dish forRiceor withKerala parotta,Roti, or withKappa puzhukku…Enjoy!
Version 2
Ingredients :
Mutton Liver /Goat Liver : 2.2 lb /1 kg
Small Red Onion/Pearl Onions: 1.1 lb /1/2 kg (sliced)
Ginger : 1″ inch piece (minced)
Garlic : 8 to 10 pods (crushed)
Turmeric Powder : 1 tsp + 1/2 tsp for (soaking and washing liver)
Red Chilli Powder : 1 tbsp (or to your spice level)
Black Pepper Powder : 1 tbsp (freshly grounded, add or reduce according to your taste & spice level)
Fennel Seeds Powder : 1 1/2 tsp
Curry leaves : 2 sprig
Coconut Oil : 1 tbsp +1 tsp
Salt to taste
How to CookMutton Liver Pepper Fry – Liver Varattiyathu:
1. Cut mutton liver into small sizes cubes, Take a bowl add liver pieces into it, add 1/2 tsp turmeric powder or 1 tbsp of vinegar or with little milk to it and soak it for 30 minutes; clean and wash them well for 2-3 time with water and drain it in a strainer so that all blood and water drains out. Keep it aside. (Note :Livers have a strong, distinctive flavor and soaking in vinegar, turmeric powder or in milk makes the taste milder and also it helps remove any left over toxins and blood from the liver.)
2.Mix the chili powder, freshly grounded pepper powder(saving ½ tsp behind for final sprinkling)and turmeric powder with a tbsp of water to make a paste.
3. In a pan or pressure cooker; add 1 tsp of coconut oil, mutton/goat liver, shallots, fennel seeds powder, few curry leaves and above mentioned spice paste and mix well.
4. Switch on flame; close the pan or if your cooking in the pressure cooker, close the pressure cooker tightly without the weight/whistle and cook on low flame for 15 to 20 minutes.
5. After 20 minutes remove the lid, now the liver is half cooked; mix well and cook until all the water evaporates.
6. Add the remaining 1 tbsp coconut oil, salt, fresh curry leaves and dry roast it in medium heat till browned up.Stir in between to avoid burning and it takes 8-10 minutes approximately. Do not close the lid after adding oil to roast the liver.
7. Once the liver have attained the dark brown color then remove from the fire.Sprinkle freshly grounded pepper powder and mix well.
8. Spicy mutton pepper liver fry is ready to serve. Serve as a side dish forRiceor withKerala parotta,Roti, or withKappa puzhukku…Enjoy!
Notes :
- Liver should not be cooked for too long or in too much water. so care should be taken when cooking the liver. Once it is overcooked the liver pieces will become rubbery texture.
- When cooking liver always remember to add the salt when the liver is half cooked, that helps liver to turn very tender and soft. (This is secret tip i’m talking about :-).)
- Add or reduce pepper powder, chili powder according to your taste.
- Using freshly ground pepper adds to it taste and I prefer to use shallots instead of onions as it gives a great flavor to dish.
Related Posts:
Karal Varuthathu /Eeral Varuval /Spicy Chicken Liver Fry
Mutton Chops – Kerala Style
Chettinad Mutton Chukka /Spicy Lamb Dry Curry
Chettinad Pepper Chicken
Until next time, Bon Appetit,
Sangeetha
