mutton liver fry | liver masala | eeral fry

Mutton liver masala / eeral fry is a delicious as well as nutritious food. Mutton liver is rich in Protein, Iron, B vitamins (especially B12) and preformed Vitamin A.

Mutton liver is very healthy, when consumed moderately. 1/2 lb or 1/4 kg is sufficient for a family of 3 or 4. Eat once in 10 days. Do not reduce oil or skip coconut while cooking mutton liver as Vitamin A is fat-soluble and so taking it with some fat is recommended.

Protein-loaded Mutton liver is rich in minerals & vitamins needed for dads-to-be.

Pregnant ladies are NOT advised to eat organ meats, especially liver as it is rich in preformed vitamin A, it might cause toxicity leading to birth defects.

Mutton liver is a must in Lactating moms diet as it is rich in iron. Have it once in a week.

Though mutton liver is recommended for babies from 10+ months or even younger, I started giving it to my daughter only after her first birthday, as per my Pediatrician’s advice. You shall add liver to mutton soup and start with that bland piece. When you are giving first, just give a bite and then gradually increase to one and then 2 pieces. Mutton liver is good for their developing eyes, bones and immune system.

Click here for other non-veg recipes..

mutton liver fry recipe – Stepwise pics follow the below printable description:

mutton liver fry | eeral poriyal | eeral fry

 

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 3

Ingredients

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

Instructions

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).

Notes

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.

3.5.3229

Preparation – How to make eeral varuval?

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 1/2 tsp to 1 tsp peppercorns/milagu, 1/4 tsp cumin seeds/jeeragam, 1/4 tsp aniseeds/sombu, 3 garlic cloves, 1 tbsp grated coconut with 1/4 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 1/4 tsp turmeric powder and 1/2 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 3/4 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. This should just take 5 mins.11. Then open the lid and fry till desired consistency(semi-dry is preferred). Do not fry for longer time.. Finish off as quickly as possible.          Yummy Mutton liver masala is ready..Serve with dosa or sambar rice or rasam rice..

Tips/Tricks in making eeral fry:

• Do not cook for long time as liver will become rubbery.
• Reheating will harden the liver. So, do not carry over leftovers.
• Whenever the lid is on, open and check every now and then or else, bottom might be burnt.