Mutton Liver Varattiyathu -Kerala Recipe

Mutton liver fry is a mouthwatering dish craved among mutton lovers across India. This recipe makes for a great accompaniment as a starter. The recipe involves mutton liver as the core ingredient. It is flavorful and tasty appetizer. A mixture of spices and liver together combined and nicely coated to make a nice dry dish.In Tamil we called it as Eeral varuval and it is very popular dish in south India.

Liver fry/ Kerala style Liver varattiyathu is a popular dish in Kerala. It is rich in Vitamin A and also improves the haemoglobin levels in the blood. Cooking time is important, over cooking makes it rubbery. Liver especially the Goat’s liver is considered to be a good source of Vitamin A.It’s one of my favorite too. My mom used to make this every weekends in my childhood days. 

You can try other mutton recipe collections on my blog like

Mutton(Lamb)Soup

Andhra Style-Gongura Mutton Chops

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Prep  time	Cooking time	Serves
10 mins	20 mins	2 persons

Recipe Course: Side Dish

Recipe type: Kerala cuisine

Ingredients For marination Black pepper powder  - 2 tsp Fennel seeds powder – 1 ½ tsp Curd – 2 tbsp. To Pressure cook Mutton Liver (Goat liver) -  ½ kg Turmeric powder – 1 tsp Salt – to taste Required water Procedure Coconut oil – 1.5 tbsp. Onions - 1 cup Cumin Seeds – ½ tsp Curry leaves – 2 sprigs Ginger garlic paste – 1 tbsp. Green chillies -2 no’s

Method

Marination

Wash the mutton liver thoroughly. Clean the whole liver and cut into bite size pieces and marinate with curd, fennel powder, chilli powder, pepper powder and mix well. Keep aside for half an hour. 

To pressure cook
Add Mutton Liver, salt, turmeric powder in a pressure cooker with required water and cook for 3 whistles in medium flame.  Allow the cooker to release the pressure on its own.  Open the pressure cooker. Drain the excess water from the mutton liver. This water is nutritious it can be used to prepare mutton soup or can be used in mutton liver gravy.

Procedure
1. Heat a pan and pour oil in it.Add cumin seeds sauté onions and curry leaves. Fry the onions till it becomes soft and translucent followed by ginger garlic paste.

2. Fry and add the marinated liver pieces to the pan with sprinkled water and cook covered for 5 minutes. 

3. If there is any excess water let it dry; stir in between to avoid burning. The gravy should coat the liver pieces nicely.  

4. Add salt after the liver is cooked to ensure tenderness. Add in more pepper powder if needed and sauté until the pepper blends well.

5. Switch off the flame. Once the liver have attained the dark brown color then remove from the fire.

Serving Suggestions
Serve as a side dish for roti and parotta.

As an appetizer too.

Notes

• Do not cook liver for more time or it might become hard. 
• Add salt when the liver is half cooked (turn very tender and soft. 
• Using freshly ground pepper adds to it taste 
• Adding ghee provides great flavors to the dish.

Andhra Style-Gongura Mutton Chops

Gongura is a common leafy vegetable found in Andhra Pradesh.  It is sour it taste.   It is called as Pitwaa in Hindi,Pandi in Kannada and Red Sorrel leaves in English.  It is a very rich source of Iron, vitamins, folic acid and anti-oxidants.

Prep time: 15 mins|Cook time:30 mins

Ingredients	Quantity
Oil	2 tbsp.
Fennel seeds(Sombu)	1 tbsp.
Clove	3 no’s
Cinnamon	2” stick
Cardamom	3 no’s
Pepper corns	1 tsp
Onion	2 no’s
Ginger garlic paste	2 tbsp.
Green chilies	5 no’s
Gongura leaves	2 bunches
Curry leaves	2 sprigs
Mutton	750 gms
Salt	to taste

Method

1. Clean the mutton add ginger garlic and salt .Boil it in a pressure cooker.Now take a bowl and heat the oil in that and all the garam masala spices to it.

2. Once they start spluttering, add green chilies and chopped onion, sauté it till it becomes pink.Once the onions become pink then add the gongura leaves, curry leaves and salt.

3. Let it cook for 10 minutes. Let it get cooled down and blend the items.

4. Now heat oil in the pan, add garlic pieces and chopped onions.

5. After sometime, add  the ground mixture and the mutton pieces,sauté for five more minutes so that they get well wrapped with the spices paste.Then add water, wait  till it thickens.

6. Serve with hot rice.

Notes

Grinding gongura leaves along with the other ingredients is optional for those who feel like sautéing and cooking. Either ways you can proceed.

Both ways of gongura mutton tastes good.