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

RELATED KERALA RECIPES
Chena Kaya Erissery- Onam Sadya Recipes
Kadalai paruppu Pradhaman(Channa Dal Payasam)-Onam Sadya Recipes
Stir Fried Jack Fruit Seed Curry
Beetroot Pachadi(Yogurt gravy)–Onam Sadya Recipes
Unniappam(Neiappam)–Onam Sadya Recipes

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.

Mulangi Majjige Huli (Radish Buttermilk Stew) - Karnataka Recipe

A Simple vegetable stir fry along with this kulambu and rice makes for simple, wholesome and satisfying meal. It was one of the first dishes that I learned from my mother-in-law and incorporate into our menu when I got married and started to cook. Paldya –its Kannadiga counterpart is not something I flavoured but I was surprised with the taste of this dish that arises from the combination of simple fresh and dry spices like ginger,chili,coriander and cumin seeds. 

The yogurt provides a perfect base for the spices to mingle and shine. I usually love making Majjige huli with white pumpkin but today in its absence, I used radish with great success.

It’s a very simple dishes that will have you spend little time in the kitchen. This dish requires a little extra effort in terms of getting the ingredients together and grinding the spices which is fairly simple too. Mor kulambu is an integral part of Tamil cuisine too.

You can try some more radish recipes from my blog like 

Radish Raita

Spicy Mullangi Thogayal

Grated Radish Stir fry

Mulangikeerai stir fry

RELATED BUTTERMILK RECIPES

Vellaraikai mor kulambu

Neer mor

Mor kulambu

Prep  time	Cooking time	Serves
15 mins	20 mins	4 persons

Recipe Course: Main course

Recipe type: South Indian cuisine

Ingredients Mix in a separate bowl Thick curd -1 cup Turmeric powder – ½ tsp Hing –pinch Water -2 cups (1 cup +1 cup) Chopped coriander leaves –few sprigs For roasting Fenugreek seeds –  1/8 tsp pepper seeds – ¼ tsp Coriander seeds – ¼ tsp Dry chilli- 2 nos To grind Grated coconut -3 tbsp. Ginger -1 ” Green chilli -2 no’s Seasonings Oil –1 tbsp. Mustard seeds – ½ tsp Cumin seeds – ¼ tsp Curry leaves – 1 sprig Chopped radish leaves –handful Radish – 1 large Salt – to taste

Method

Mix in a separate bowl

1. Beat sour curds with turmeric and asafetida with a whisk beat until the yogurt is smooth and there are no lumps.

For Roasting

2. Dry roast dry chiilies, pepper seeds, fenugreek seeds, coriander seeds separately.

Grind together into a fine paste

3. Along with the dry roasted ingredients add grated coconut, green chili and ginger. Add about ½ cup of water and grind to a smooth paste. Now mix the ground paste with the beated curds and whisk again .Keep aside.

Process

4. Now in a kadai prepare tempering by heating some oil, spluttering mustards seeds & cumin seeds, adding curry leaves & radish leaves and give a stir. Peel and cut the radish into longitudinal slices and sauté them with some salt along with the seasonings. 

5. When it starts to boil pour the masala curd mixture. Mix well and bring to a boil on low heat, stirring all the while.

6. Add the salt. 

7. Turn off the heat and now transfer to a different container immediately. Garnish with coriander.

Serving suggestions

8. Serve with hot steamed rice along with appalams 

Notes

• High heat, unbeaten curds might curdle the curry. 
• You can avoid dry chilies & pepper corns and add more green chilies to give brighter color.
• I also like to add fenugreek or meth seeds into the seasoning. 

Beetroot Palya - Karnataka Style

Beetroot palya is a very easy and delicious way of incorporating beets in your daily diet. This beetroot palya is a perfect combination and goes very well rice, chapathi or Poori. It is a simple beetroot stir fry with aromatic sambar masala.

You can try some more beetroot recipes like 

Beetroot Halwa

Beetroot pachadi

Beetroot rice

It is also mildly flavoured with garlic cloves pounded with freshly grated coconut. Beetroot is said to have high content of iron and folates making it a highly nutritious vegetable. If taken regularly, it also helps in reducing the acidity in the body

CHECK MORE KARNATAKA RECIPES HERE


Sabsige Keerai adai


Methi leaves sambar


Aloo dill palya


Avarekalu uppittu


Kokum lemonade

Prep  time	Cooking time	Serves
10 mins	15 mins	2 persons

Recipe Course: Side Dish

Recipe type: Karnataka cuisine

Ingredients Beetroots – 2 medium size Oil -1 tsp Mustard seeds – 1 tsp Urad dal – ¼ tsp Channa dal – 1 tsp Hing – ¼ tsp Curry leaves – 1 sprig Dry red chillies -2 nos Onion – 1 no garlic – 3 cloves Turmeric powder – ¼ tsp Sambar powder –  ½ tsp Water – as needed Salt – to taste Grated coconut – 1 tbsp (optional)

Method

1. Wash and peel the outer skin of the beetroot, cut it into long thin strips and keep aside. 

2.Heat the oil in a pan on medium heat. Once the oil is hot enough, add mustard seeds. Let it pop. Now add ured dal and fry it until they turn golden brown. Now add channa dal, hing, curry leaves, dry red chillies.

3.Now along with the seasonings add some garlic and onions.

4. Once the onions are translucent, add in the beetroot, season with salt, sauté it for 5-8mins with a lid closed. Mix well and cook until the beetroot is half cooked. 

5. Add in the sambar masala, turmeric powder and check for salt.

6.Now add little water and mix well, cook for another few minutes. 

7. When they are completely cooked, transfer it to a serving bowl.

8.Healthy beetroot curry is ready to eat. Enjoy the curry as a side dish along with roti, rasam and sambar rice.

Benefits

It also contains lot of nitrates. 

Beets also contain Vitamin C and Vitamin B6. 

Beets help’s to detoxify or cleanse the body. 

Drinking the beet juice helps to reduce blood pressure. 

Rich in Vitamin K. Along with Calcium, Vitamin K will help promote strength of our bones.

Serving suggestions

Serve the delicious palya with  steamed rice,Agaithi keerai sambar and yam fry.

Notes

Beet Greens have comparatively higher level of oxalates. 

If you are prone to Kidney stones, avoid greens and vegetables that have high oxalates.