Kodi Leta Vepudu

Instructions

1. 1

   Prepare the Liver

   • Rinse the chicken liver pieces thoroughly under cold running water. Trim any connective tissues or green spots.
   • Cut the liver into uniform, bite-sized pieces (about 1-inch). Pat them completely dry with paper towels.
   • In a bowl, combine the liver pieces with turmeric powder and 1/4 tsp of salt. Mix well to coat evenly and set aside for 10-15 minutes.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium-high heat. Once hot, add the mustard seeds and let them splutter (about 30 seconds).
   • Add the cumin seeds and curry leaves. Sauté for another 30 seconds until the leaves are crisp and fragrant.
   • Add the finely chopped onions and slit green chillies. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3. 3

   Cook the Liver and Spices

   • Add the marinated chicken liver to the pan. Increase the heat to high and stir-fry for 3-4 minutes, until the liver is seared and browned on all sides.
   • Reduce the heat to medium. Add the red chilli powder, coriander powder, and the remaining 3/4 tsp of salt. Mix gently to coat the liver pieces without breaking them.
   • Cover the pan and cook for 5-7 minutes, stirring once or twice. The liver will release its own juices. Cook until the liver is just cooked through and tender. Do not overcook.
4. 4

   Finish and Garnish

   • Uncover the pan and cook for another 2-3 minutes until the masala thickens and coats the liver pieces, creating a semi-dry consistency.
   • Sprinkle the garam masala over the top and give it a final stir.
   • Turn off the heat. Squeeze fresh lemon juice all over and garnish with freshly chopped coriander leaves.
   • Serve hot as an appetizer or a side dish with rice and rasam.