Sunday 4 October 2015

Spicy Mutton Liver Fry / Mutton Liver Varuval / Eeral Varuval

This Goat liver fry is a delicious, spicy dry preparation which is a treat for organ meat lovers!

Goat liver is excellent source of protein and rich in iron & vitamin A. Though it has many nutritional benefits, moderation is advised due to its high cholesterol content.

I learnt this recipe from my friend Rathi; try this and give your feed back.


Mutton liver - 500 g
Small onion - 15 / Big onion - 1(finely chopped)
Ginger - 1 inch piece, Garlic - 10 to 15 cloves (finely chopped and crushed)
Turmeric powder - ½ tsp
Red chilli powder - 1 to 1½ tsp
Corriander powder - 1½ tsp
Pepper powder - 1 tsp
Salt - to taste
Corriander leaves - 1 tbsp (finely chopped)

For Seasoning:
Oil - 1 tbsp
Fennel seeds - 1 tsp
Curry leaves - 1 sprig


Chop the liver into pieces and clean it well with water and keep aside.

Heat oil in a kadai; season it with fennel seeds and curry leaves. Once it crackles add finely chopped onions.

Sauté till it becomes translucent and add crushed ginger & garlic.

Sauté well; add chopped liver, turmeric powder, red chilli powder, coriander powder and salt.

Mix well and add water just to immerse; close the pan with a lid and cook in medium flame for 8 to 10 minutes.

Once the liver is cooked and the mixture becomes thick in consistency, add the pepper powder and mix well.

Garnish with coriander leaves and serve hot.

Serve hot with steamed rice paired with mutton or chicken gravy or with rasam.


Adjust the spice level according to taste.

You can add a tomato to this preparation, to make it into a gravy / masala type consistency.

Don't cook liver for long time ; it has a tendency to become harder in texture.


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