Friday, September 27, 2013

Mutton Liver Pepper Fry Recipe | Eeral Milagu Varuval | Mutton Recipes

Even though I love anything that is non-veg, I don't show any interest towards Liver and I almost hate it. Since mutton Liver is rich in iron, during my pregnancy Jany forced me to taste some mutton liver soup. I still remember the days, when he wakes up early to get Mutton Liver in the nearby shop. It was a surprise to everyone in the home since he hardly wakes up early :) Two weeks back I tried this liver pepper fry, it tastes awesome with freshly ground pepper. Here, we go for the recipe:
Mutton liver - 1/4 kg
Onion - 1 or Shallots -15(chopped finely)
Garlic - 4 cloves
Ginger - 1/2 inch piece
Green chilli - 1 
Turmeric powder - 1/2 tsp
Pepper Powder - 1tblsp + 1/2 tsp(to sprinkle at the end)
Curry leaves - 1 sprig  
Salt - as required 
To Temper: 
Coconut oil - 1 tbsp
Mustard - 1/2 tsp 
Curry leaves - 1 sprig 
To Clean liver:  
Vinegar - 1tblsp (or)
Turmeric Powder - 1/2 tsp 
1. Cut mutton liver into small sized cubes and soak it in water with 1 tbsp of vinegar or 1/2 tsp turmeric powder. This is done to remove the strong distinctive flavour of the liver and makes it tastes milder. Then wash them well in running water for 3 to 4 times. 
 2. Meanwhile, chop the onion, green chilli, ginger and garlic finely. Keep it aside. In a pan add the oil, splutter the mustard seeds and curry leaves. Along with this saute the chopped onions, green chilli, ginger and garlic. Once it turns pink and transparent, add the turmeric powder. Allow it to cook until the raw smell leaves.
3. Now add the liver pieces and mix well until the masala is coated with the liver pieces. Add the pepper powder and mix it all together. Sprinkle a little more curry leaves.
4. Cover cook in simmering flame for about 10 to 12 minutes.  Take care not to overcook the liver. The liver becomes hard and rubbery if overcooked. The liver leaves enough water and it is sufficient to cook. Once the water is drained completely, add 1/2 tsp freshly ground pepper powder and switch off.
Allow it to rest for 10 minutes. The spicy liver pepper fry can be served with rice or chapathi. 
Points to remember:
  • You can use garam masala powder while adding the turmeric powder. I have skipped it since I like only the pepper flavour.
  • Take care not to overcook the liver, cook until it is soft and spongy. If required sprinkle a little water while the liver is cooking. Cooking on low flame with less water helps to avoid the liver becoming rubbery.
Warm Regards,
Happy's Cook - Divya


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