This recipe could be referred to as my father’s signature dish! He often made it for us kids when we were younger, to make us fat. I, and my sis and bro, were so thin that people used to ask mom and dad whether we were not properly fed. They just tried everything to make us put on some weight but nothing really worked! Anyways, this is one absolutely spicy and delicious dish we loved. The main ingredients in this dish are pearl onions and pepper which gives a very unique taste to the fry. If you have never tasted a mutton liver fry before, now is the time. It is that tasty.
Ingredients (Serves 4)
- Mutton liver – 1/2 kg
- Pearl onions – 10 + 7
- Garlic – 10 small cloves
- Ginger – 1.5 inch
- Green chillies – 5
- Whole pepper corns – 2.5 tsp
- Garam masala powder – 1 tsp (Find the recipe for home-made garam masala below. You can use 1 tsp fennels instead of garam masala)
- Turmeric powder – 1/2 tsp
- Chilly powder – 2 tsp
- Coriander powder – 2.5 tsp
- Curry leaves – 2 sprigs
- Mustards – 1/2 tsp
- Dry red chilly – 1
- Coconut oil – 1 tbsp
- Salt – To taste
1. Put the mutton liver pieces in a vessel of water in which about 1 – 2 tbsp vinegar is added, for half an hour. Wash them well in 4 – 5 rounds of water.
2. Crush the whole pepper corns along with fennels (if you are using them) in a mixer. Now add the pearl onions, garlic, ginger and green chilies. Crush well and keep aside.
3. Heat oil in a cheena chatti or any deep heavy-bottomed pan. Splutter mustard seeds and fry the dry red chilies. Add 5 – 7 sliced pearl onions and some curry leaves. Stir until pearl onions change color. Now add the crushed mixture mentioned in step 2. Saute until they turn light brown. Add the masala powders and stir until the oil separates. Now add about 1/4 – 1/2 cup water and enough salt. Bring to a boil and add the mutton liver pieces. Bring down the heat and cook covered for about 15 minutes. Open the lid. Stir fry at medium heat until the preparation gets dry and the liver is well-coated with the masala. Do not overcook as the liver will get hard. Add a few curry leaves and 1/2 tsp fresh pepper powder. Mix well and switch off. Keep aside for 15 minutes and serve with hot rice / kappa puzhukku / chapatis etc.
Recipe for Garam masala (Yield – Around 3 tbsp)
- Fennel Seeds (Perumjeerakam)- 2.5 tbsp
- Cloves (Grambu)- 12 – 14
- Cinnamon stick (Karuvapatta) – 1.5 inch
- Cardamom (Elaikka) – 2
- Star anise (Thakkolam) - 1
Dry roast all the ingredients lightly in a pan at medium heat for about 2-3 minutes. When they cool down, grind to a fine powder in a coffee grinder or spice grinder. Store in an airtight container.( Dry-roasting is optional. You can grind these spices directly, they will be flavorful even if you do not dry roast them.)
Mutton liver can be replaced with chicken liver but its not as tasty as this one.