Eeral Varuval

Name: Eeral Varuval
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g goat liver (cleaned and cut into small bite-size pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely crushed); 6 pcs garlic (cloves, finely crushed); 2 pcs green chili (slit); 12 pcs curry leaves; 1 tsp fennel seeds; 0.5 tsp black pepper (coarsely crushed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp salt; 2 tbsp oil; 0.5 cup water (for pressure cooking); 2 tbsp cilantro (chopped)

RATING

4.4/5(38)

TASTE SCORE

9/10

A spicy Tamil-style liver fry with tender pieces of goat liver cooked with onions, ginger, garlic, black pepper, and curry leaves. It turns rich, bold, and slightly dry, making it perfect alongside rice or rasam.

PREP

20m

COOK

25m

SERVES

1 KATORI

269 cal

SERVINGS

METHOD · 7 STEPS

prep · ~7 min
Clean and cut the liver.
1.Rinse the goat liver well under running water.
2.Trim away any tough membrane if needed.
3.Cut into small bite-size pieces and keep aside.
TIPSmall, even pieces cook quickly and stay tender.
pressure cook · ~8 min
Pressure cook the liver lightly.
1.Add the goat liver to a pressure cooker with turmeric powder, 0.25 tsp salt, and water.
2.Cook on medium heat for 1 whistle only.
3.Let the pressure release naturally, then open and keep the liver with any remaining liquid.
TIPDo not overcook here or the liver will turn firm and grainy.
saute · ~8 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.
2.Add fennel seeds and curry leaves and cook until fragrant (20-30 sec).
3.Add onions and green chili, then sauté until the onions turn light golden (5-6 min).
4.Add ginger and garlic and cook until the raw smell fades (1 min).
TIPUse medium heat so the spices and onions do not burn.
saute · ~6 min
Add tomato and spice powders.
1.Add chopped tomato and cook until soft and pulpy (4-5 min).
2.Add red chili powder, coriander powder, black pepper, and the remaining 0.25 tsp salt.
3.Mix well and cook for 1 minute so the spices lose their raw taste.
saute · ~7 min
Fry the liver with the masala.
Add the cooked liver along with the little cooking liquid left in the cooker. Mix gently so the pieces stay whole, then cook on medium heat until the masala coats the liver well and the dish turns semi-dry.
TIPGoat liver is safely cooked when the pieces are just done and no longer bloody; avoid prolonged cooking after this.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve Eeral Varuval hot as a side with rice, rasam, sambar, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the liver pieces small and even so they finish cooking at the same time and stay tender.
2
Pressure cook for only 1 whistle; any longer can make goat liver dry, grainy, and chalky.
3
Let the onions turn light golden before adding ginger and garlic for a sweeter, deeper masala base.
4
Cook the tomatoes until fully pulpy, or the varuval can taste sharp instead of rich and rounded.
5
Add the cooked liver gently and stir lightly so the soft pieces do not break apart in the kadai.
6
Stop reducing when the masala just clings to the liver; over-frying at the end will toughen it.
7
This tastes best served hot right after cooking, since liver firms up more as it sits.