Amma's Recipe #15
I honestly tell you I don't like liver. But I didn't want to miss out this recipe of mu mum's since I know many of you likes liver. I like the dry masala though but not the liver. Its spicy and peppery in flavour. A classic Tamil Nadu style preparation. Enjoy with hot steamed rice.
You Will Need:
250g Liver, Cut into small pieces
1 large Shallots, Finely Chopped
1/2 tsp Ginger Garlic Paste
1/4 tsp Turmeric Powder
1 tsp pepper Powder
1 tsp Cumin Powder
1/2 tsp fennel seeds
Few Curry Leaves
Salt to taste
5 tbsp Gingelly Oil
Heat oil in a kadai on high and crackle fennel seeds. Then add the chopped shallots and cook till they are golden brown. Now add the ginger garlic paste and cook for a min till the raw flavours of the ginger garlic paste goes off. Then tumble in the liver and sprinkle required salt and little water.
Liver cooks fast, gently mix them and cook covered for 8 - 10 mins. Once the liver is cooked sprinkle pepper powder, cumin powder and curry leaves. Simmer for another min or so till the gravy is dry and oil separates from the sides.
Note: When adding curry leaves to any dishes, just tear them. This helps in bringing out the flavours more.