Kodi Liver Fry

Name: Kodi Liver Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g chicken liver (cleaned, trimmed, cut into bite-size pieces); 2 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 10 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp black pepper (freshly crushed); 0.5 tsp cumin seeds; 2 tbsp oil; 0.5 tsp salt; 0.25 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.3/5(38)

TASTE SCORE

8/10

A spicy South Indian chicken liver fry with onions, curry leaves, and black pepper. The livers stay tender while the masala turns rich and clingy, making it a bold side dish for rice, rasam, or chapati.

PREP

15m

COOK

20m

SERVES

1 KATORI

245 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Clean and season the chicken liver.
1.Rinse the chicken liver quickly and drain well.
2.Trim any sinew or greenish bits, then cut into even bite-size pieces.
3.Mix the liver with turmeric powder and a small pinch of the salt.
TIPDo not soak the liver in water for long or it can lose flavor and turn watery.
saute · ~8 min
Cook the onions and spices.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and curry leaves; let them sizzle for a few seconds.
3.Add onion and green chili, then cook until the onion turns light golden.
4.Add ginger-garlic paste and cook until the raw smell fades.
5.Stir in red chili powder, coriander powder, black pepper, and the remaining salt.
TIPKeep the heat medium once the powdered spices go in so they do not burn.
saute · ~4 min
Add the liver and fry it with the masala.
Add the chicken liver to the pan and toss well so every piece is coated with the onion masala. Fry for 3 to 4 minutes, stirring gently, until the outside changes color.
simmer · ~7 min
Cover and cook until just tender.
Pour in the water, cover the pan, and cook on low heat until the liver is just cooked through and tender. Open the lid and cook off any extra moisture until the masala clings to the pieces.
TIPDo not overcook chicken liver or it becomes dry and grainy inside.
garnish
Finish with coriander leaves and lemon juice.
Turn off the heat and toss in coriander leaves and lemon juice for a fresh, sharp finish.
serve
Serve the kodi liver fry hot.

PRO TIPS

What to keep in mind.

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

1
Pat the liver very dry after rinsing so it fries instead of steaming in the masala.
2
Cut the pieces evenly; mixed sizes make some bits turn grainy before others are cooked.
3
Let the onions reach light golden, not deep brown, so the masala stays soft and clingy.
4
Stir the liver gently after adding it, because vigorous mixing can break the pieces.
5
Cook only until the center is just done; overcooked liver turns chalky and loses its richness.
6
Add the lemon juice only after switching off the heat to keep the finish bright, not bitter.
7
This fry reheats best on low heat with a tiny splash of water to loosen the masala.