Saturday, 22 March 2014

Kerala mutton liver roast

Today I am sharing Kerala's famous mutton liver roast.

300g mutton liver
¾ cup shallot
1 tbsp pepper corn
1 ½ tsp fennel seed
4 green chili
1 tbsp ginger
1 tbsp garlic
½ tsp turmeric powder
 1 tbsp coriander powder
1 ½ tsp chili powder
1 cup water
1½ tbsp oil
For final preparation
5 dreied red chili
6-7 shallots
Curry leaves
2 ½ tbsp oil

1)    Cut the liver into small square pieces. Wash well then add water, salt and some vinegar and keep for 20 minute. After 20 minute wash pieces 5- 6 times till all blood drains out. Keep aside.
2)   Grind pepper corn and fennel seed. Keep aside
3)   In heavy bottom vessel heat 1 ½ tbsp oil at medium flame
4)   Then add shallot, green chill(cut into two), chopped ginger and garlic one by one
5)   Saute for one minute and add liver pieces
6)   Add ground pepper corn fennel seed mixture, turmeric powder, coriander powder,  chili powder
7)   Saute for few minute and add water (don’t add salt at this stage)
8)   Close the lid and cook the liver for 15 -20 minute at medium flame
9)   Mean time blend shallot and dried red chili (that kept for final preparation)  and keep aside
10) In a pan heat 2 ½ tbsp oil at medium flame and add crushed shallot red chili mixture
11)  Saute well till nice smell spread then add curry leaves (I forgot to add at this stage so added last)
12) Add cooked liver with gravy (add enough salt at this stage) and keep in low flame till all water dried out

13) Serve hot with rice, appam, chapathi, etc

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