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 put on weight. Me 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 shallots 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
- Shallots – 10 + 7
- Garlic – 10 small cloves
- Ginger – 1.5 inch
- Green chilies – 5
- Whole pepper corns – 2.5 tsp
- Fennel seeds / perum jeerakam – 1/2 tsp
- Garam masala powder – 1 tsp (Find the recipe for home-made garam masala below.)
- Turmeric powder – 1/2 tsp
- Chilly powder – 2 tsp
- Coriander powder – 2.5 tsp
- Curry leaves – 2 sprigs
- Mustard seeds – 1/2 tsp
- Dry red chilly – 1
- Coconut oil – 1 tbsp
- Salt – To taste
Method
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 fennel seeds in the small jar of a blender. Now add the shallots, garlic, ginger and green chilies. Crush well and keep aside.
3. Heat coconut oil in a cheena chatti or any deep heavy-bottomed pan. Splutter mustard seeds and fry the dry red chilies. Add 5 – 7 sliced shallots and some curry leaves. Stir until shallots change color. Now add the crushed mixture mentioned in step 2. Saute until they turn light brown. Add the spice powders 8 – 11 and stir until the oil separates over low heat. 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 freshly crushed pepper powder. Mix well and switch off. Keep aside for 15 minutes and serve with porotta / rice / kappa puzhukku / chapatis etc.
Recipe for Garam masala (Yield – Around 3 tbsp)
- Fennel Seeds (Perumjeerakam)- 2.5 tbsp
- Cloves (Grambu)- 10 – 12
- Cinnamon stick (Karuvapatta) – 1 inch, broken
- Cardamom (Elaikka) – 4
- Star anise (Thakkolam) – 1 small
Dry roast all the ingredients lightly in a panover low heat for 1 minute. 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.)
Tips:
Mutton liver can be replaced with chicken liver but it wont eb as tasty as mutton preparation.
adipoli…….
Oh wow!!! vayil kappal odunnu…
Looks spicy and very tasty…yum with rotis and rice
Sooper…entha bhangy liver fry kanan…Nalla kidilan picture….
Adipoli curry.
Very delicious and spicy curry.
Deepa
V chettante signature dish adipoliyayittundu…iniyum kanumallo K chechide signature non veg dishes vereyum…
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 🙂
“കരളേ.. കരളിന്റെ കരളേ… ” കിടിലം ആയിട്ടുണ്ട്!
They look superb !!!
SLurp, mouthwatering here.
Kidlan…kanditu control poyee maya…
Droooolzzzzz …… such a yummilicious curry
Cheers,
Satrupa
http://satrupa-foodforthought.blogspot.com
Superb and spicy,real mouthwatering mutton liver fry..yummy
There is a award for your great work in my blog.Please do collect it.Keep up your great work.Thanks
http://funwidfud.blogspot.com
mouthwatering fry dear
This is my all time fav..def going to..!
Tasty appetite
liver fry kidilan..am hungry now 🙂
WOW…ADIPOLI LIVER FRY…LOOOKS VERY VERY TEMPTING…MANAM EVIDE VARE ETHI…YUMMY
That looks sooo tempting… I love liver fry…
Should try it this weekend !!
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…. 🙂
Your pictures are being used by the blogger “Notes from a Mallu Kitchen” on facebook
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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 ??
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..
http://www.yummyoyummy.com/2012/12/duck-curry.html
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.
Super. I made it today. Loved it
Thanks for your feedback!
hey Maya,today I made this , and it’s superb… I lost my control and kept eating from the chatti itself….😜
ha ha 🙂 Thanks a lot for letting me know your feedback..Really happy to know that it came out well.
Really yummy recipe