Eeral Varuval

Instructions

1. 1

   Prepare the Liver

   • Rinse the mutton liver pieces thoroughly under cold running water. Remove any thin membranes or veins.
   • Pat the pieces completely dry with paper towels. This is crucial for a good fry.
   • Optional: For a milder flavor, you can marinate the liver with 1/4 tsp of the turmeric powder and a pinch of salt for 15 minutes, then rinse and pat dry.
2. 2

   Sauté Aromatics

   • Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the fennel seeds and let them splutter for about 30 seconds until fragrant.
   • Add the finely chopped onions, slit green chillies, and curry leaves. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
3. 3

   Cook the Masala Base

   • Add the ginger garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomato and cook for 3-4 minutes until it breaks down and becomes soft and mushy.
4. 4

   Add Spices and Liver

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and salt.
   • Stir well and cook for about 1 minute until the spices are aromatic.
   • Add the cleaned liver pieces to the pan. Increase the heat to medium and mix well, ensuring each piece is coated with the masala. Sauté for 2-3 minutes.
5. 5

   Cook the Liver

   • Pour in 1/4 cup of water, stir everything together, and bring it to a simmer.
   • Cover the pan with a lid and cook on low heat for 10-12 minutes. The liver should be just cooked through and tender. Do not overcook.
6. 6

   Finish the Varuval

   • Remove the lid. Add the garam masala and freshly ground black pepper powder.
   • Increase the heat to medium-high and stir-fry for 2-4 minutes until all the moisture has evaporated and the masala coats the liver pieces, creating a dry roast.
   • Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice, if using. Mix well and serve hot.