Mutton Liver Fry

Mutton Liver Fry

  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)

  1. Mutton liver – 1/2 kg
  2. Pearl onions – 10 + 7
  3. Garlic – 10 small cloves
  4. Ginger – 1.5 inch
  5. Green chillies – 5
  6. Whole pepper corns – 2.5 tsp
  7. Garam masala powder – 1 tsp (Find the recipe for home-made garam masala below. You can use 1 tsp fennels instead of garam masala)
  8. Turmeric powder – 1/2 tsp
  9. Chilly powder – 2 tsp
  10. Coriander powder – 2.5 tsp
  11. Curry leaves – 2 sprigs
  12. Mustards – 1/2 tsp
  13. Dry red chilly – 1
  14. Coconut oil – 1 tbsp
  15. 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.

Crushed  mixture

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)

  1. Fennel Seeds (Perumjeerakam)-  2.5 tbsp
  2. Cloves (Grambu)- 12 – 14
  3. Cinnamon stick (Karuvapatta) – 1.5  inch
  4. Cardamom (Elaikka) – 2
  5. 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.


  1. adipoli…….

  2. Oh wow!!! vayil kappal odunnu…

  3. Looks spicy and very tasty…yum with rotis and rice

  4. Sooper…entha bhangy liver fry kanan…Nalla kidilan picture….

  5. Adipoli curry.

  6. Very delicious and spicy curry.


  7. V chettante signature dish adipoliyayittundu…iniyum kanumallo K chechide signature non veg dishes vereyum…

  8. What an elegant spiced mutton dish!! This would go with a nice hot bowl of rice.. i am drooling over here :).This is my first vist to yur lovely space.. already a follower now :)

  9. “കരളേ.. കരളിന്‍റെ കരളേ… ” കിടിലം ആയിട്ടുണ്ട്‌!

  10. They look superb !!!

  11. SLurp, mouthwatering here.

  12. Kidlan…kanditu control poyee maya…

  13. Droooolzzzzz …… such a yummilicious curry


  14. Superb and spicy,real mouthwatering mutton liver fry..yummy

  15. There is a award for your great work in my blog.Please do collect it.Keep up your great work.Thanks

  16. mouthwatering fry dear

  17. This is my all time fav..def going to..!
    Tasty appetite

  18. liver fry hungry now :-)


  20. That looks sooo tempting… I love liver fry…

  21. Should try it this weekend !!

  22. I tried this, Maya………. twas FINGER LICKIN GOOOOOOOOD…. great job…… I was thinking of how thin u girls were…. but thats better whatever people say about being underfed…. they have no sense… u girls looked and still look dashing…. i envy all the thin ones…. :)

  23. Hello Yummy Team ..luved the presentation..have a question , did you use kashmiri chilli powder too? whenever i make chicken fry with home made masala it will end up in a yellow -brownish color rather than a reddish one..whr am i going wrong ??

  24. Remya,

    Color of this dish is mainly from the crushed black pepper. Kashmiri Chili powder has a deeper red color and is milder than the regular chilly powder so you can use it in your curries for a better color. I have used kashmiri chilly powder in this recipe..

  25. Hi, u said 10+7 pearl onions are needed. But your recipe says about using only 7 of them. Is it a typo error or you used the other 10 for another dish? Hope you will clarify.

    Regards and best wishes
    Air Water.

    • Those 10 pearl onions should be crushed along with whole pepper corns, ginger, garlic and green chilies. Thank you so much for pointing this out..I have updated the recipe.

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