Keralas chicken liver fry / chicken liver varattiyathu
Chicken livers are inexpensive to buy, quick and easy to cook, extremely nutritious and can be absolutely delicious. Do these collective characteristics perhaps not form the perfect eating experience? Bright, tangy, meaty and absolutely tantalizing chicken Livers have 4 wow factors – health, taste, easy cooking and ready in no time and I love them with kerala spices. I can never forget taste of my mother cooked for me.
Preparation Time : 30 mins
Cooking Time : 20 mins
Serves : 4
Chicken Liver ½ kg
Shallots (Small red onion) : 1/2 cup (finely sliced) or Onion : 1/2 cup (finely sliced)
Garlic : 1 tbsp (chopped)
Ginger : 1tbsp (chopped)
Green Chillies : 4/5 (splitted) up to your taste
Turmeric Powder : 1/2 tsp
Red Chilli Powder : 1 tbsp
Black Pepper Powder : 1 tbsp (Freshly grounded, add or reduce according to your taste & spice level)
Garam Masala Powder : 1 tsp
Cumin Powder : 1/4 tsp
Curry Leaves : handful
Coconut oil : 1 tbsp
Salt to taste
1. Cut liver into small sizes cubes, Take a bowl add leave pieces into it, add 1/2 tsp turmeric powder or 1 tbsp of vinegar or with little milk to it and soak it for 30 minutes; clean and wash them well for 2-3 time with water and drain it in a strainer so that all blood and water drains out. Keep it aside. (Note: Livers have a strong, distinctive flavour and soaking in vinegar, turmeric powder or in milk makes the taste milder and also it helps remove any left over toxins and blood from the liver).
2. Heat oil in a pan, add curry leaves chopped garlic, ginger and sauté for couple of minutes now add the sliced red onion/shallots and green chillies sauté until it turns to golden brown in colour.
3. Add all the dry spices powders and fry till oil separates.
4. Add the cleaned liver pieces; mix and toss it till all liver pieces combines well with masala.
5. Pour in 1/4 cup of water, cover and cook on medium heat for 6-8 minutes or till all the water evaporates.
6. Add some freshly ground pepper if you want it little spicy and some more flavour.
7. Add coconut oil, salt and fresh curry leaves and dry roast it in medium heat till browned up.
8. Keralas liver fry is ready.
Liver should not be cooked for too long or in too much water. When cooking liver always remember to add the salt when the liver is half cooked that helps liver to turn very tender and soft. Adjust the chilli on your taste. Using fresh pepper powder and Indian shallots boosts the taste of the dish.