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Mutton Liver Pepper Fry Recipe – Mutton Liver Varattiyathu

Thank you all my wonderful readers and dear friends for your appreciations and super sweet comments about featuring on NGT magazine. I have read every single emails, comment here and in FB  and I can say you all made my day! As you all know I was slow in publishing the post but you all have once again proven to be an incredible community that encourages and lifts me up. Your support kept me going. Thanks again!
Now, let me get down to business. It has been a while since I made liver fry at home. Yes this recipe was a combination of comfort and nostalgia, reliving flavors from my childhood and very easy to make. I have already shared with you the Liver fry /Karal varuthathu recipe, but today it’s another take on it. This sharing comes from my mom and from my sis. I spoke to both my mom and my sis and got both their recipes along with a secret tips how to cook the liver soft, so I guess I need to give you both the version…

A mixture of spices and liver together combined and nicely coated to make a nice dry dish. Black pepper and the subtle yet fresh taste of the pearl onions makes this dish a treat to your palate and leaves you wanting for more!
As you already might know, Liver fry is very popular dish in Kallushap/Toddy shops,Thattukada/Street foods and restaurants specials  that sets the mouth watering and the taste-buds tingling. Liver especially the Goat’s liver is considered to be a good source of Vitamin A, though little bit high in fat content, it is very good for  lactating women and young children.

One of the important note while cooking the liver is you need to be careful that it should not be over cooked. If you over cook then they would become tough and rubbery. This liver fry/liver varattiyathu goes well with  rice or with parotta, roti, or with kappa puzhukku. 

Here u go and hopefully anyone trying this recipe enjoys it too.

Version 1

Mutton Liver Pepper fry Recipe – Spicy Mutton Liver Pepper Fry Recipe – Liver Varattiyathu Recipe
Preparation Time : 30 minutes
Cooking time : 25-30 minutes
Serves : 4-6

Ingredients :
Mutton Liver /Goat Liver : 2.2 lb /1 kg
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 1 tbsp
Coriander Powder  : 1 tbsp
Freshly Grounded Pepper Powder : 1/2 tsp
Curry Leaves : 1 sprigs
Mustard Seeds : 1/2 tsp
Dry Red Chilly  :1
Coconut oil  : 2 tbsp
Salt to taste

To grind :
Pearl Onions/Small Red Onion : 1.1 lb /1/2 kg

Ginger : 1″ inch piece (minced)
Garlic : 8 to 10 pods (crushed)

Green Chillies : 6-8 (or to your spice level)
Black Pepper Corns  : 1 tbsp
Fennel Seeds Powder :  1 1/2 tsp
Curry Leaves : few

How to make Liver Pepper Fry Recipe – Mutton Liver Varattiyathu :

1. Cut mutton liver into small sizes cubes, Take a bowl add live pieces into it, add 1/2 tsp turmeric powder or 1 tbsp of vinegar or with little milk to it and soak it for 30 minutes; clean and wash them well for 2-3 time with water and drain it in a strainer so that all blood and water drains out. Keep it aside. (Note : Livers have a strong, distinctive flavor and soaking in vinegar, turmeric powder or in milk makes the taste milder and also it helps remove any left over toxins and blood from the liver).
2. Meanwhile in grind 10 to15 nos of pearl onion/small red onions, ginger, garlic, green chillies, black pepper corns few curry leaves and fennel seeds to coarse paste and set it aside.
3. Heat 1 tbsp of coconut oil in a pan or pressure cooker. Splutter mustards and when it’s pop add the dry red chillies.
4. Now add sliced pearl onions and few curry leaves, saute until it turns to translucent and golden brown in color.
5. Add the turmeric powder, red chilli powder, coriander powder and saute until the raw smell goes .
6. Now add coarsely grounded spiced mixture and saute until the oil separates.
7. Add cleaned liver pieces and mix well, add 1/4 cup water and bring to a boil .
8. Close the pan or if your cooking in the pressure cooker, close the pressure cooker tightly without the weight/whistle and cook on low flame for 15 minutes.

9. Now remove the lid, the liver is half cooked now mix well and cook until all the water evaporates.
10. Add the remaining 1 tbsp coconut oil, salt, fresh curry leaves and dry roast it in medium heat till browned up (Note : Stir in between to avoid burning and it takes 8-10 minutes approximately. Do not close the lid after adding oil to roast the liver.)

11. Once the liver have attained the dark brown color then remove from the fire. Sprinkle freshly grounded pepper powder and mix well.

12. Tasty spicy mutton liver fry is ready to serve. Serve as a side dish for Rice or with Kerala parotta, Roti, or with Kappa puzhukku…Enjoy!

Version 2



Ingredients :

Mutton Liver /Goat Liver : 2.2 lb /1 kg
Small Red Onion/Pearl Onions  : 1.1 lb /1/2 kg (sliced)
Ginger : 1″ inch piece (minced)
Garlic : 8 to 10 pods (crushed)
Turmeric Powder : 1 tsp + 1/2 tsp for (soaking and washing liver)
Red Chilli Powder : 1 tbsp (or to your spice level)
Black Pepper Powder : 1 tbsp (freshly grounded, add or reduce according to your taste & spice level)
Fennel Seeds Powder : 1 1/2 tsp
Curry leaves : 2 sprig
Coconut Oil : 1 tbsp +1 tsp
Salt to taste


How to Cook Mutton Liver Pepper Fry – Liver Varattiyathu: 


1. Cut mutton liver into small sizes cubes, Take a bowl add liver pieces into it, add 1/2 tsp turmeric powder or 1 tbsp of vinegar or with little milk to it and soak it for 30 minutes; clean and wash them well for 2-3 time with water and drain it in a strainer so that all blood and water drains out. Keep it aside. (Note : Livers have a strong, distinctive flavor and soaking in vinegar, turmeric powder or in milk makes the taste milder and also it helps remove any left over toxins and blood from the liver.)
2.Mix the chili powder, freshly grounded pepper powder (saving ½ tsp behind for final sprinkling) and turmeric powder with a tbsp of water to make a paste.
3. In a pan or pressure cooker; add 1 tsp of coconut oil, mutton/goat liver, shallots, fennel seeds powder, few curry leaves and above mentioned spice paste and mix well.
4. Switch on flame; close the pan or if your cooking in the pressure cooker, close the pressure cooker tightly without the weight/whistle and cook on low flame for 15 to 20 minutes.

5. After 20 minutes remove the lid,  now the liver is half cooked;  mix well and cook until all the water evaporates.
6. Add the remaining 1 tbsp coconut oil, salt, fresh curry leaves and dry roast it in medium heat till browned up. Stir in between to avoid burning and it takes 8-10 minutes approximately. Do not close the lid after adding oil to roast the liver.
7. Once the liver have attained the dark brown color then remove from the fire. Sprinkle freshly grounded pepper powder and mix well.
8. Spicy mutton pepper liver fry is ready to serve. Serve as a side dish for Rice or with Kerala parotta, Roti, or with Kappa puzhukku…Enjoy!

Notes :

  • Liver should not be cooked for too long or in too much water. so care should be taken when cooking the liver. Once it is overcooked the liver pieces will become rubbery texture.
  • When cooking liver always remember to add the salt when the liver is half cooked, that helps liver to turn very tender and soft. (This is secret tip i’m talking about :-).)
  • Add or reduce pepper powder, chili powder according to your taste.
  • Using freshly ground pepper adds to it taste and I prefer to use shallots instead of onions as it gives a great flavor to dish.

Until next time, Bon Appetit,

Sangeetha
4.3/5 (3 Reviews)
2.6/5 (5 Reviews)


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Comments

  1. sangeetha says

    You’re welcome Senthil.Glad to know that you’ve tried liver pepper fry from here and it turned out well.Thanks for trying and for taking time to share your opinion. Please do try out other recipes too when you have time. Hope you will like it.

    Cheers!
    Sageetha

  3. sangeetha says

    Hi, I'm so glad to know that you loved it & it tasted like restaurant recipe :)Thanks a lot for sharing your feedback with us, it means a lot. Will definitely try out your version too sometimes 🙂 Thanks for sharing it here. Hope you get to try other recipes and like them too.

    Happy cooking!
    Sangeetha

  4. sangeetha says

    Hi Maithri, Happy to know that this recipe came out well for you. Thanks for taking time to leave a comment. Appreciate it very much! Please do other recipes and let me know your valueable feedback.

    Cheers!
    Sangeetha

  5. sangeetha says

    Hi Siba, I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for letting me know. Please try out other recipes also, hope you will like it.

    Cheers!
    Sangeetha

  6. Anonymous says

    First time made liver… Loved the first receipe… Tastes like the one from kerala restaurants…i just customised a bit more as per my taste. ..once it's half cooked, added added little coconut milk and made it as thick gravy…..yummy. ..Yummy…thanks a lot..

  7. Maithri R.Jagan says

    Good recipe……….the hint was very useful and I tried it. It came out yummy……thank you Sangeetha…:)

  9. sangeetha says

    Thank you Deepthi for sharing your feedback here 🙂 It's a pleasure to know that your family enjoyed this dish.. Hope you get to try other recipes and like them too.

    Cheers!
    Sangeetha

  11. kothiyavunu.com says

    Hi Eddie, I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! I hope you do try more of my recipes and like them too.:)

    Best,
    Sangeetha

  12. Eddie says

    Am a fresher to cooking ….!!!

    Just tried the first recipe…..

    it came out so awesome….!!! a memorable lunch we had today thank you so much !!!

    you made my day special!!
    regards

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