Liver Keema Balls ~ Weekend Cooking!

I had a very bad experience last night. It was only 10.30 pm, but I think some strange things were playing on my mind. The most dreaded and unexpected happened. A disaster, infact. I had completed almost 97% of the work on mela and was so happy that I will be able to post the first part on time, and then it happened. While trying to wrap up things, I was thinking that the desktop looked messy and without a thought, deleted the entire folder! First thing, I never work on files that are kept on desktop. Second, I normally don’t delete files that soon. And third part was, I had tough job restoring it. I have restored countless deleted files for others. And the first time it happens to me, I found I wasn’t able too. Spent a very long night trying to restore, but to no avail, followed by this morning. I finally decided that trying to restore, is going to take more time than trying to compile again.

Never expected this to happen to me, but then its all an experience. Hubby dear felt very bad, was concerned if I had all the mails with me. I said I have them all, but I had already worked on them and doing them all over again, may not give me time to finish it on time. He said, this time round I will be able to do it fast, as I had already seen it. He was right, I have been able to do major part. But some more to go. I guess this is one good lesson learnt! Anyways if I am all done, I will post it tomorrow. Else it will take a day or two. But that shouldn’t stop any of you in sending them to me.

Coming to this lunch that we had for Sunday, this was supposed to be last week’s but with the dosa posts pending, this got delayed. It was a typical Rayalaseema non-veg lunch, more authentic and common in villages and small towns. We made Ragi Sangati, Mutton Pulusu and Liver Keema Balls. The Keema balls were more dear because they were a specialty of Athamma’s mother. She says even she can’t prepare it as good as her mother. And very often hubby recollects those days he had these at his ammama’s place. I think the unique taste comes because of the grinding and freshly made ingredients. Since we don’t have that stone nor a clay burner, the recreation wasn’t so authentic, but it kind of matched the taste. The ingredients that goes into this are few, yet the taste doesn’t reflect the simplicity. The fresh garlic accounts for the wonderful taste, I am told.

Liver Keema Balls

Ingredients Needed

Liver – 100 gms
Chilli powder – 3/4 tsp
Garlic – 4 pods
Salt to taste

Method to prepare

During those olden days, since they were using those clay stoves, they used to toss the liver directly in the flame. But we boiled it as such and then tossed it over flame. When you boil the liver, it becomes solid, so it will hold its shape, when you keep it over the flame.

Then take the liver, salt, chilli powder and garlic pods, grind to a smooth paste. Make them into medium size balls. After a while they will become stiff. No water is added. Just plain liver roasted and then ground to smooth paste along with spices.

Makes an excellent side dish for rice and Mutton pulusu.

Reminder: Today is the final day for all the dosas to arrive, hope you all have time to bring them on. Do send them on if you are not able to send on time, since I will be anyways doing this in parts, I should be able to accommodate the entries and even after that too, it will be good to have them all in one place!

Print Recipe
Liver Keema Balls ~ Weekend Cooking!
Votes: 0
Rating: 0
Rate this recipe!
Votes: 0
Rating: 0
Rate this recipe!

You may also like


  1. I love liver…and these kheems balls should be good as well!

    For the amount of work and time that goes into organizing a single event and you handling multiple ones…this is a hard task…a delay in the roundup is no harm.. 😀

  2. Valli, take it easy, the dosa roundup will be just as delicious even if it is a few days late.
    Now that lunch, should not waste a muinute to dig in. How about courier some over?

  3. valli, so sorry to hear abt the accident, but cheer up lady. dont worry if u cant post the round-up on time. we understand how difficult it is to organise an event and do the round-up. so chill girl:) take ur own time for the round-up and u know we all are here to support u:) hugs to u…

  4. Oh don’t worry Valli – we’re happy to wait for the round-up – especially knowing the end product is gonna be so good. Don’t stress about it! 🙂

  5. Take your time, Valli, sorry you had to go through this! I wouldn’t even know how to restore all that. And I’ve never heard of liver kheema balls.

  6. Valli, very sorry to hear about your experience. It happens sometimes. Take it easy. Take your time for the roundup. We know it will be lovely and unique as always.

  7. Thank you everybody for your wishes and comments..It means a lot. I was able to work on them much faster the second time…:)

    Glad you liked the keema was good I was told!

  8. for new cooks like me i think the recipe shud be elaborate…i didnt really understand the recipe..first u said grind all the ingredients then u said roast liver and grind….also that u said boiled and tossed in fire..very confusing…. but it looks doubt…be try to be clear….when u r taking time to tell abt ur experiences..plz take extra 2 minutes to write the recipe properly..plz..this is a request….

  9. Indu, thanks for the feedback. If you had taken 2 mins time to read my pre-recipe content, you could’ve understood what I was telling. Anyway I have now updated the method, to make ppl like you understand.

    As I have said this is an authentic dish, which takes experience to get the perfect taste. So you will be able to appreciate this, only if you have already tasted the liver balls that were prepared by that older gen cooks.

    Thanks for stopping by!

Leave a Reply

Your email address will not be published.