Description
Goat liver fry— yeeral varuval.
Very soft and tasty, kids would like. Good source of iron.
| Ingredients | |
|---|---|
| 1 lb | Goat liver |
| 1 no | Onion(finely chopped) |
| 1 no | Tomato(chopped) |
| ½ tsp | Chilli powder |
| ¼ tsp | Turmeric powdr |
| 2 inch | Cinnamon stick |
| 3 no | Cloves |
| ½ tsp | Fennel seeds |
| 1 tsp | Ginger garlic paste |
| 1 strands | Curry leaves |
| 2 tsp | Pepper powder |
| 2 tbsp | Coconut paste |
| 2 tsp | Coriander powder |
| 4 stks | Cilantro |
| Salt (as per taste) |
Instructions
Cook liver with 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder and 1/2 cup of water in pressure cooker for 3 whistles. Remove from the heat and keep aside.
Heat 3 tbls oil in kadai. Add cinnamon, cloves,fennel seeds and curry leaves. When the maslas pop up add onion and ginger garlic paste. Saute for 5 minutes. Then add tomato and cook till it becomes soft. Now add cooked liver with water, pepper powder, coconut paste, coriander powder and salt. Let it to cook till gravy thickens. Garnish with cilantro. Goes well with any non-vegetarian kuzhambu, rasam, curd rice and roti varieties.
Notes
Do not over cook. Liver may become hard.
Source
MIL
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