Mutton Liver Fry | Eeral Varuval
This recipe is a spicy delicious dry preparation - a treat for non-veg lovers. Mutton Liver is a very good source of Vitamin A and kids love this yummy taste. The recipe is very easy. The liver is cooked along with spicy pepper masala in fry pan or kadai. The tricky part is the mutton shouldn't be overcooked, it should be just cooked soft & juicy. It tastes awesome with rasam, sambar rice dishes or with roti.
Mutton Liver - 1/2 kg
Oil - 2 tbsp
Saunf pwd - 1/2 tsp
Bay leaf - 2
Chopped onions - 1/2 cup
Ginger garlic paste - 1 tbsp
Sliced tomato - 1/2 cup
Turmeric pwd - 1/4 tsp
Red chilly pwd - 1 tsp
Pepper pwd - 1 tsp
Fresh mint & coriander leaves - 1/2 cup
Salt to taste
Clean, wash and chop mutton liver to bite sized pieces.
Heat oil in frypan.
Add saunf pwd, bay leaf and saute.
Add finely chopped onions and toss till transculent.
Add ginger garlic paste and fry until the raw smell disappears.
Add sliced tomatoes and cook until soft.
Add turmeric pwd, red chilly pwd, coriander pwd, salt and pepper pwd.
Add mutton liver pieces and toss well with masala in high flame.
Add freshly chopped mint & coriander leaves.
Add 1 cup of water and cook mutton covered.
Turn the flame to low and fry the mutton until the masala thickens.
That's it ...traditional mutton liver pepper fry is ready.
Garnish with fresh coriander leaves.