mutton liver fry | eeral poriyal | eeral fry
Prep time
Cook time
Total time
Serves: 3
Base ingredients:
  • Mutton liver/Eeral - ¼ kg
  • Onion - ½
  • Tomato - 1
To grind:
  • Peppercorns/Milagu - ½ tsp(less spicy) or 1 tsp(spicy)
  • Cumin seeds/Jeeragam - ¼ tsp
  • Aniseeds/Sombu - ¼ tsp
  • Grated Coconut - 1 tbsp
  • Garlic cloves - 3
To Temper:
  • Oil - 1 tbsp
  • Cinnamon/Pattai - 1 inch
  • Cloves/Krambu - 2
  • Curry leaves - few
For flavor:
  • Chilli powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Salt - ½ tsp or as required
  • Coriander leaves - few
  1. Wash mutton liver twice or thrice and then smear with turmeric powder all over the liver pieces.
  2. After 5 mins, wash it well with water twice.
  3. Cut each piece into 3 or even small, if desired. Throw away any fat, if seen(one fat piece shown separated in corner of the cutting pad in the picture). Chop half onion, 1 tomato. Wash few curry leaves and keep ready.
  4. Grind ½ tsp to 1 tsp peppercorns/milagu, ¼ tsp cumin seeds/jeeragam, ¼ tsp aniseeds/sombu, 3 garlic cloves, 1 tbsp grated coconut with ¼ cup water.
  5. In a tbsp of hot oil, add 1 inch cinnamon/pattai and 2 cloves/krambu. Then add chopped onion and curry leaves. Fry till onions slightly change color.
  6. Add chopped tomato and fry till oil separates. Simmer and add ¼ tsp turmeric powder and ½ tsp or more chilli powder.
  7. Give a quick stir and add cleaned and cut mutton liver pieces. Fry for a minute.
  8. Close the lid and let the mutton liver cook in low flame for 3 mins. Liver will let out water but still, open and stir every now and then or else it might burn. Do not overcook. Add chopped coriander leaves(optional).
  9. Add salt, ground masala. Use ¾ cup of water to rinse the mixie jar and add that water to liver masala.
  10. Put the flame to medium and once the masala starts to boil, close with lid and cook for 5 mins. Open and stir every now and then until masala becomes thick.
  11. Then open the lid and fry till desired consistency(semi-dry is preferred).
1.Do not cook for long time as liver will become rubbery.
2.Reheating will harden the liver. So, do not carry over leftovers.
3.Whenever the lid is on, open and check every now and then or else, bottom might be burnt.
Recipe by My Healthy Kiddo at