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A fiery and savory Andhra-style chicken liver fry. Tender pieces of liver are tossed in a fragrant blend of onions, ginger, garlic, and classic South Indian spices. A quick and flavorful side dish or appetizer.
For 4 servings
Prepare the Liver
Sauté Aromatics
Cook the Liver and Spices
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A fiery and savory Andhra-style chicken liver fry. Tender pieces of liver are tossed in a fragrant blend of onions, ginger, garlic, and classic South Indian spices. A quick and flavorful side dish or appetizer.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 318.76 calories per serving with 26.08g of protein, it's a beginner-friendly recipe perfect for appetizer or side or lunch or dinner.
Finish and Garnish
Reduce the red chilli powder to 1/2 tsp and use fewer green chillies or deseed them before adding.
Add 1/2 cup of thinly sliced bell peppers (capsicum) along with the onions for added texture and a slightly sweet flavor.
For a different kind of heat, add 1 tsp of freshly crushed black pepper along with the garam masala at the end.
This recipe can be made with mutton liver. Increase the cooking time in step 3 to 15-20 minutes, or until the mutton liver is tender.
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
It is packed with Vitamin A, a fat-soluble vitamin essential for healthy vision, immune function, and cell growth.
Provides high-quality protein necessary for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Chicken liver is an exceptional source of B vitamins, especially B12 and folate, which are vital for neurological health, energy production, and the formation of red blood cells.
One serving of Kodi Leta Vepudu contains approximately 300-320 calories, primarily from the chicken liver and the oil used for cooking. The exact count can vary based on the size of the liver pieces and the amount of oil.
Yes, in moderation, it is quite healthy. Chicken liver is a nutrient-dense food, packed with iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.
To clean chicken liver, rinse it under cold water. Carefully inspect each piece and trim away any white or stringy connective tissues. Also, remove any greenish parts, as they are from the bile duct and can be very bitter.
The most common reason for tough liver is overcooking. Chicken liver cooks very quickly, usually within 10-12 minutes. Cook it just until it's no longer bloody on the outside and barely pink in the center. It will continue to cook in the residual heat.
While it's best served fresh and hot for the most tender texture, you can make it a few hours ahead. Reheat it gently on the stovetop with a splash of water to prevent it from drying out. Avoid microwaving, as it can make the liver rubbery.
It is traditionally served as a side dish with hot steamed rice and a thin curry like rasam or sambar. It also works wonderfully as a standalone appetizer or starter.