There is something infinitely comforting about warm, spicy, peppery food. Just the thought of non-vegetarian food cooked with black pepper is enough to get me salivating. Today, I am posting my version of a naadan mutton liver fry. There are several version of the same dish. This dish, when cooked at our relatives houses, tastes wholly different, though the ingredients remain the same, much like the love that goes into its making. Feel free to adjust the level of spices according to your tolerance. I will mention now that the spice tolerance in our house is very high (except poor ol' dad, who by the end of the meal, sweats buckets and goes charging for the ice-cream tin! :D )
Without further ado, I present to you my version of naadan mutton liver fry!
This recipe serves 4-6 people.
Cooking time: about half an hour
Preferred equipment: Non-stick kadai
Best served with naadan matta rice.
Mutton liver (washed, drained and cubed) - 1/2 kg
Turmeric powder - 1/2 tsp.
Saunf (dry-roasted and ground) - 1/2 tsp.
Pepper powder - 1 tsp. + to taste
Coriander seeds - 2 Tbsp.
Dry red chillies - About 10 (or to taste) + 2-3 extra
Ginger-garlic paste - about 4 Tbsp. (preferably freshly ground)
Curry leaves - a big handful
Coconut oil - as required
Salt - to taste
Method:
Mix the liver with turmeric and about 1 teaspoon of pepper. Set on a medium flame. (Please remember that no salt or water is to be added at this stage, since the liver will release water as it cooks, and adding salt at this stage makes the liver tough and rubbery). Cover and let it cook.
Meanwhile, dry roast the coriander seeds and dry red chillies, and grind to a coarse powder. Add this powder to the cooked liver. Mix and set aside. In the same kadai, heat some oil, and add the ginger-garlic paste, curry leaves, and 2-3 torn dry red chillies. Fry this on medium flame till fragrant. Now add the liver to this, and roast well, then mix in the . Add in salt and pepper to taste. Serve hot.
Notes:
- When roasted to perfection, the liver will get a dark brown colour, bordering black.
- To take this recipe a notch up, fry a few cloves of slivered garlic till lightly browned and add this to the mixture and combine before serving.
Without further ado, I present to you my version of naadan mutton liver fry!
This recipe serves 4-6 people.
Cooking time: about half an hour
Preferred equipment: Non-stick kadai
Best served with naadan matta rice.
Mutton liver (washed, drained and cubed) - 1/2 kg
Turmeric powder - 1/2 tsp.
Saunf (dry-roasted and ground) - 1/2 tsp.
Pepper powder - 1 tsp. + to taste
Coriander seeds - 2 Tbsp.
Dry red chillies - About 10 (or to taste) + 2-3 extra
Ginger-garlic paste - about 4 Tbsp. (preferably freshly ground)
Curry leaves - a big handful
Coconut oil - as required
Salt - to taste
Method:
Mix the liver with turmeric and about 1 teaspoon of pepper. Set on a medium flame. (Please remember that no salt or water is to be added at this stage, since the liver will release water as it cooks, and adding salt at this stage makes the liver tough and rubbery). Cover and let it cook.
Meanwhile, dry roast the coriander seeds and dry red chillies, and grind to a coarse powder. Add this powder to the cooked liver. Mix and set aside. In the same kadai, heat some oil, and add the ginger-garlic paste, curry leaves, and 2-3 torn dry red chillies. Fry this on medium flame till fragrant. Now add the liver to this, and roast well, then mix in the . Add in salt and pepper to taste. Serve hot.
Notes:
- When roasted to perfection, the liver will get a dark brown colour, bordering black.
- To take this recipe a notch up, fry a few cloves of slivered garlic till lightly browned and add this to the mixture and combine before serving.
