Mutton Liver Pepper Fry is a spicy dry dish prepared with Mutton Liver with whole spices. This Pepper Liver Fry is a great complimenting dish in the Non Veg Thali.
Liver is called Eeral in Tamil, Kaleji in Hindi is surely a delicacy for Non Veg Mutton eaters.
This Eeral Milagu Varuval or eeral fry is a dry preparation using roasted spice powder, with more of pepper. Pepper is good for health and has loads of medical benefits. Kaleji or Mutton liver is very high in nutritional value. We prepare this liver in different ways, mostly as a dry dish.
Some of the popular dishes made at home are these Mutton Liver Masala, Mutton Liver Fry, Liver Keema Balls
This is part of the Mini Thali featuring Easy Mutton Curry, Mutton Chops with Masala Annam.
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Ingredients Needed
Mutton Liver - We use fresh liver to make this dish. Always get fresh meal to avoid liver getting firm after cooking. So we do not cook Liver for longer time.
Peppercorn - This version uses more of Peppercorn and hence it is very spicy too.
Onions - You can use any onions for this dish. Finely chopped works out best.
Tomato - We only add a very little tomato for the balance as this is a semi gravy dish or gojju as we call in Telugu.
Herbs - We always love adding fresh coriander leaves and curry leaves lastly. This enhances the taste.
Instructions ~ Step By Step Pictures
We use a roasted spice powder to make this more delicious. Since this is a pepper version, we use more of peppercorns. So you can imagine, the dish turns out very spicy.
For the Roasted Spice Powder
Heat a pan and when hot add the Peppercorn, Cloves, Cinnamon, and Fennel Seeds. Toss until aromatic.
Transfer to a plate to cool it down. Grind to a fine powder.
For Liver fry
Heat a Kadai with oil, add finely chopped onions. Keep stirring until the onion slightly changes colour.
Now add Ginger Garlic paste and combine well and cook until brown.
Next, add Mutton Liver along with salt and turmeric powder.
Cook on high flame for a few minutes, when the liver starts to change the texture.
Now add Red Chili Powder, Coriander Powder and mix well.
Add 1/4 cup water and saute well. You can add chopped tomatoes now.
When the tomatoes turn mushy, add the spice powder and mix well.
Cook on low flame for 5 minutes. The liver is cooked and the water is all evaporated.
Add fresh herbs now and serve hot.
Why is mutton liver hard after cooking?
The liver is soft and tender tissue with 70% water. So when you cook lamb liver for long with salt, it quickly releases all its water and gets tough and chewy. To prevent this, we add it almost towards the cooking stage and cook it on low flame, stirring frequently. This way the liver cooks well and faster too.
Variations you can try
Since the main feature of this recipe is using more peppercorn, you can try adding green chilies for extra spice as well.
You can make this as a gravy by adding a little more tomatoes and water to this.
This Liver Pepper Fry will taste great when you serve it with Kobbari Pal Annam.
How to Store Mutton Liver Pepper Fry
Washed and drained liver can be frozen for later use. Cooked dish can stay good for a day when refrigerated in an airtight container.
Expert Tips to get it soft and juicy
Make sure the onions and other masala is well cooked before adding the liver. After adding the liver, keep cooking on low flame and stirring frequently for the best taste.
Adding the fresh herbs just when the dish is ready, makes it very aromatic.
Recipe
Mutton Liver Pepper Fry
Ingredients
For the Roasted Spice Powder
- 1 tablespoon Peppercorn
- 2 Cloves
- 2- inch Cinnamon
- 1 teaspoon Fennel Seeds
For Liver fry
- 2 tablespoon Cooking Oil
- 1 cup Onions finely chopped
- 1 teaspoon Ginger Garlic paste
- 250 grams Mutton Liver
- Salt to taste
- 1/4 teaspoon Turmeric Powder
- 1.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/2 cup Tomatoes finely chopped
- 1 sprig Curry Leaves
- Handful Coriander Leaves
Instructions
For the Roasted Spice Powder
- Heat a pan and when hot add the Peppercorn, Cloves, Cinnamon, and Fennel Seeds. Toss until aromatic.
- Transfer to a plate to cool it down. Grind to a fine powder.
For Liver fry
- Heat a Kadai with oil, add finely chopped onions. Keep stirring until the onion slightly changes colour.
- Now add Ginger Garlic paste and combine well and cook until brown.
- Next, add Mutton Liver along with salt and turmeric powder.
- Cook on high flame for a few minutes, when the liver starts to change the texture.
- Now add Red Chili Powder, Coriander Powder and mix well.
- Add 1/4 cup water and saute well. You can add chopped tomatoes now.
- When the tomatoes turn mushy, add the spice powder and mix well.
- Cook on low flame for 5 minutes. The liver is cooked and the water is all evaporated.
- Add fresh herbs now and serve hot.
Nutrition
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sushma pinjala says
Mutton liver pepper fry looks very nice. Good one
Radha says
I bet these are delicious!
Narmadha says
Mutton liver fry looks so juicy, delicious, and perfectly cooked.
Suma Gandlur says
Your family must have enjoyed this meal and this week's series must have catered your readers who are mutton lovers.
Harini Rupanagudi says
DEfinitely a spicy one with so much of pepper . A treat for mutton lovers for sure.