Receta Eeral Milagu Varuval | Mutton Liver Pepper Fry
Hello all, sorry for not posting regularly, got sick and down with high fever and cold, but still I will not disappoint you, will come up with more of your favorite recipes as soon as I get well. I have somehow managed myself to post this recipe, did not want to abandon my blog J. Thanks for all the mails inquiring about my health, glad to have such wonderful people around me. Lets move on to today's special "Mutton Liver Fry".
Mutton Liver pepper fry, is a very healthy and authentic recipe of South India. Here, mutton liver is deliciously cooked with pepper and cumin seeds to give a nice tasting side-dish. It can be accompanied with rice, idlis and dosas. Make it either dry or with some gravy, it all depends on your wish and taste. I make it usually semi-dry and accompany it with plain or rasam rice, also makes a good combo with dal rice. Though people follow different versions, this is the one that I have been tasting from childhood. My grandma used to make this and its the same recipe that am going to share with you today. It does not involve much of spices, but the two spices that I have used here makes it taste really good. Though I am not a big fan of liver, I love this masala. Tastes so good and brings back lovely childhood memories. Mom and grandma used to force me to have some, saying its good for health. I knew its health benefits, but still I would make a big war and fuss to have it. Now am forced to eat this due to my poor immune system. Let me discuss some of the health benefits of this mutton liver. Liver is the most richest source of protein. Has a lot of iron content in it and can be given to people with less hemoglobin. It is also a good source of Vitamins and Minerals. But regular consumption is not advised here because of its high cholesterol content. So try this liver recipe occasionally and relish its health benefits.
Take a look at my other mutton recipes here!!
INGREDIENTS
Serves 2 to 3 servings
Total Preparation Time - 10 to 15 minutes
- Mutton liver / Mutton eeral - 500 grams (Chopped into smaller cubes)
- Pepper powder - 2 spoons
- Cumin seeds - 1 spoon
- Shallots - 10 (or) Big onions - 1
- Green chillies - 1
- Turmeric powder - 1/2 tsp
- Mustard seeds - 1/4 spoon
- Skinned black gram / Urad dal - 1/4 spoon
- Salt - As per taste
- Oil - 5 spoons
PREPARATION METHOD
Wash the liver pieces well in water and set aside.
Now place a wok or pan on flame and add oil to it. After it heats up add mustard seeds and wait until it splutters.
Then add the skinned black gram, cumin seeds, saute for few seconds (See that it does not get burnt) then add curry leaves, chopped onions, slit green chillies, a pinch of salt and saute on low flame, until the onions gets cooked well.
Then add the washed mutton liver pieces and stir well.
Add pepper powder, turmeric powder, salt and saute again for a few minutes on low flame. Pour half cup of water, close the pan with a lid and cook for 3 minutes.
The open and cook until the liver pieces becomes soft and spongy. Over cooking of liver pieces will make it rubbery. Also under cooked liver remains pink in the inside. So check whether it is done perfectly by pinching a liver piece.
Then remove from flame and serve!!
TIP 1: The only care to be taken is the mutton liver should not be under-cooked nor overcooked. So check often, some liver tends to get cooked soon so check occasionally. Cooking on a lower flame will help, but prolonged cooking will make the liver turn rubbery.
TIP 2: I have made it semi dry, but if you want some more masala you can add some more water. The masala tastes really good.
TIP 3: Add more pepper powder according to your wish, I have added 2 spoons of pepper powder it was spicy but not too spicy, so adjust according to your taste.
Peppery Liver fry is now ready!! Serve with Rice, Idlis or Dosas!!