Liver Fry /Mutton Liver Fry /Kerala style Liver Roast
Liver fry/ Kerala style Liver varattiyathu is a classic dish made popular by Toddy shops across Kerala. It is served as a specialty dish like Karimeen Pollichathu, chemmeen roast, beef curry, squid roast, Beef fry etc. The tender liver pieces coated with pepper and other spices are indeed a great treat! This is dry roast version, if you prefer liver curry, check my Chicken Liver curry recipe, which is another healthy recipe.
This Kerala Liver Fry is one of my favourite recipes from Mollyaunty, an exceptional cook with a magic touch. I have not had the opportunity to spend a lot of time with her, but the few days spent in her lovely company is rooted in my mind and the flavours of her fish curry and liver fry still lingers. I was not a great liver fan, the bitter taste of liver and texture used to be a put off! We used to have beef liver or chicken liver along with the curry, but “liver alone” was not my choice anyway. So, when she served Liver fry I was very reluctant to have the same but changed my mind almost instantly and relished every morsel. That was the best liver fry I ever tasted; the tender liver pieces thickly coated with spices could lure even the non- liver fans.
As you all know, Liver is a rich source of iron and the best nutrient dense food available. High quality protein, B- vitamins and many minerals makes it a superfood, with plenty of nutrients to benefit your health. It is rich in Vitamin A and also improves the haemoglobin levels in the blood. However, there are certain misconceptions that liver is unhealthy as it contains too much toxins. It is true that Liver helps to detoxicate by helping to remove toxins from body, but it does not store them.
You can use mutton liver or beef liver for this recipe. Cooking time is important, over cooking makes it rubbery. You may adjust the pepper measure to suit your taste. Also try my Kerala Mutton Curry, Kashmiri Mutton curry, Chicken Liver curry, Kerala Beef fry, Chicken roast, Pork pepper roast, Duck Pepper Roast etc. Liver fry is best served with rice or Kappa (Tapioca). It can also be served as an appetizer before dinner. Here is a fantastic Liver fry recipe for the weekend. Enjoy!
|Mutton/ Beef Liver||: 500 gms|
|Ginger garlic paste||: 1 tsp|
|Curd||: 2 ½ tbsp|
|Turmeric Powder||: ½ tsp + ½ tsp|
|Pepper Powder||: ½ tsp + 1 tsp|
|Kashmiri Chilli powder||: 1 tsp + 1 tsp|
|Garam Masala||: ½ tsp + ½ tsp|
|Small Onion / Shallots||: ½ cup – 1 cup|
|Garlic cloves||: 10 cloves|
|Curry leaves||: 2 sprigs|
|Cumin/ Jeera||: ½ tsp|
|Coconut oil||: as required|
|Ghee||: 2 tsp|
Clean the whole liver and cut into bite size pieces. Marinate with curd, turmeric powder, 1 tsp Chilli powder, ½ tsp pepper powder and ½ tsp Garam Masala. Keep aside for half an hour.
Crush the small onions, garlic and jeera together. Heat oil and ghee in a pressure cooker and add curry leaves and crushed onion mix. Sauté till transparent. Add red chilli powder, ½ tsp pepper powder, turmeric powder and Garam Masala powder. Fry and add the marinated liver and combine well. Add ¼ cup water and cook in pressure cooker for 7 minutes on low flame after first whistle.
Once it is cooked, keep on low flame, add salt, more pepper powder, mix well. If there is any excess water let it dry; stir in between to avoid burning. The gravy should coat the liver pieces nicely. Enjoy with rice.
- Mutton or Beef Liver can be used for this recipe.
- It is better to wash/ clean the whole liver and cut into pieces later.
- Adjust the Pepper/ spices according to your spice level.
- For best results, add ghee as it provides great flavours to the dish.
- Check the link: How to make Garam Masala.
- Do not overcook the liver or it will be hard and rubberish.
- Add salt after the liver is cooked to ensure tenderness.
Please try this Kerala Liver fry, and don’t forget to let me know if you like it through comments. Please share with your friends using the buttons on the side- that would really encourage me. God Bless!!