- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Serving Size5
Ingredients
- 1 kg Mutton liver pieces
- 2 Tablespoon Ginger and Garlic paste
- 1/2 kg small onions ( shallots)
- 1/2 teaspoon Thillai’s Erode Turmeric powder
- 1 teaspoon Thillai’s Guntur Chilli powder
- 1 teaspoon Thillai’s Nattu Malli Coriander powder
- 1 teaspoon Thillai’s Fennel seed powder
- 1 teaspoon Thillai’s Malabar Black Pepper Powder
- 2 Tablespoon Oil
- 500 ml water
- Few Curry leaves
Method
Preparation Method:
Heat the oil in a pan, add 2 tablespoons of Ginger and garlic Paste and stir until raw smell goes. Now, add small onion and sauté until golden color
Add ½ kg chopped onion and add to 1 teaspoon Thillai’s Turmeric Powder and add to 1 teaspoon Thillai’s Coriander Powder and add to 1 teaspoon Thillai’s Fennel Powder And add to 1 teaspoon Thillai’s Malabar Black Pepper Powder And add to 1 teaspoon Thillai’s Chilli Powder and sauté the oil separated. Add the liver pieces and mix well. 500 ml of water and bring to a boil
Close the lid and cook it for approx. 15 minutes on low flame. Remove the lid now as the liver is half cooked. Mix well and cook until all the water evaporates
Add few curry leaves and dry roast over medium heat. Finally sprinkle pepper and mix well. Tasty liver pepper fry is ready.
Tastes Best With: Chappathis or Parottas as a side dish
Now tasty Mutton Liver Fry is ready to serve.