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A classic South Indian delicacy, this spicy mutton liver fry is packed with flavor. Tender liver pieces are pan-fried in a peppery, aromatic masala base, making for a perfect appetizer or a rich side dish with rice.
For 4 servings
Prepare the Liver
Sauté Aromatics
Cook the Masala Base
A classic South Indian delicacy, this spicy mutton liver fry is packed with flavor. Tender liver pieces are pan-fried in a peppery, aromatic masala base, making for a perfect appetizer or a rich side dish with rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 419.03 calories per serving with 38.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
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Add Spices and Liver
Cook the Liver
Finish the Varuval
This recipe works wonderfully with chicken liver as well. Reduce the cooking time by a few minutes as chicken liver cooks faster.
For a Chettinad flavor, add a teaspoon of Chettinad masala powder along with the other spices and temper with a star anise and a small piece of cinnamon stick.
Add 2-3 tablespoons of thinly sliced coconut pieces (thenga pal) along with the onions for extra texture and a nutty flavor.
Increase the amount of green chillies and black pepper for a more fiery kick, characteristic of many South Indian preparations.
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. This helps in preventing iron-deficiency anemia and boosting energy levels.
Provides all essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
A single serving provides a significant amount of Vitamin A, which is crucial for maintaining healthy vision, supporting the immune system, and promoting cell growth.
Especially rich in Vitamin B12 and folate (B9), which are vital for brain health, nerve function, and the formation of red blood cells.
One serving of Eeral Varuval (approximately 165g) contains around 280-320 calories, depending on the amount of oil used and the fat content of the liver.
Eeral Varuval can be part of a healthy diet in moderation. Mutton liver is a nutritional powerhouse, rich in iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol, so it should be consumed mindfully, especially by individuals with heart conditions.
To clean mutton liver, rinse it under cold water. Carefully pull off the thin, outer membrane, which can be tough when cooked. Trim away any visible veins or connective tissues. Soaking it in milk or salted water for 30 minutes can also help reduce its strong flavor.
The most common reason for tough liver is overcooking. Liver cooks very quickly, usually within 10-15 minutes. Cook it on low to medium heat until it's just cooked through. It should be slightly pink on the inside when you cut a piece.
Yes, absolutely. Chicken liver is a great substitute. It is more tender and cooks faster, so you will need to reduce the cooking time in step 5 to about 6-8 minutes.
Store leftover Eeral Varuval in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a pan over low heat until warmed through. Avoid using a microwave as it can make the liver rubbery.
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