Kukuda Kalija Kassa
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
For 4 servings
9 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the ingredients: Thoroughly clean the chicken liver, removing any membranes or green bits. Cut into bite-sized pieces and pat dry. Finely chop the onions and tomatoes, and cube the potato.
- 2
Step 2
- a.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. Reduce the heat to medium and add the bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30 seconds until fragrant.
- 3
Step 3
- a.Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' or 'kassa' step is crucial for developing the rich flavor of the dish.
- 4
Add the ginger-garlic paste and slit green chilies
- a.Cook for 2 minutes, stirring continuously, until the raw aroma disappears.
- 5
Step 5
- a.Lower the heat and add the powdered spices: turmeric, red chili, cumin, and coriander powder. Stir for 30 seconds, then add the chopped tomatoes and salt. Cook for 6-8 minutes, until the tomatoes break down and oil begins to separate from the masala.
- 6
Add the potato cubes to the masala
- a.Mix well to coat and cook for 5 minutes, stirring occasionally.
- 7
Increase the heat to high and add the chicken liver pieces
- a.Sauté for 3-4 minutes, stirring gently to sear the liver on all sides without breaking it.
- 8
Step 8
- a.Pour in 1 cup of hot water, stir everything together, and bring the curry to a boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the liver is cooked through and the potatoes are tender. The gravy should be thick.
- 9
Stir in the garam masala powder and cook for one more minute
- a.Turn off the heat, garnish with freshly chopped coriander leaves, and let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to the authentic 'kassa' flavor is browning the onions really well until they are a deep golden color. Be patient with this step.
- 2Do not overcook the chicken liver, as it can become tough and rubbery. It's done when it's firm to the touch but still tender and slightly pink inside.
- 3Using mustard oil is highly recommended for the traditional Odia taste. Heat it until it's lightly smoking to mellow its pungent flavor.
- 4Always use hot water for the gravy. Adding cold water can slow down the cooking process and affect the texture of the liver.
- 5Let the curry rest for at least 5-10 minutes before serving. This allows the flavors to deepen and meld together beautifully.
Adapt it for your goals.
Spicier Version
For extra heat, add 1/2 teaspoon of black pepper powder along with the garam masala at the end, or increase the number of green chilies.
Richer GravyRicher Gravy
For a creamier and richer gravy, add 2 tablespoons of well-beaten yogurt (curd) after the tomatoes are cooked. Make sure to lower the heat and stir continuously to prevent curdling.
No Potato VersionNo Potato Version
The dish can be made without potatoes for a more concentrated, liver-focused curry. Simply skip the step of adding potatoes.
With Mutton LiverWith Mutton Liver
This recipe works well with mutton liver (Kaleji). Note that mutton liver may require a slightly longer cooking time to become tender.
Why this is on our healthy list.
Rich in Iron
Chicken liver is an exceptional source of heme iron, which is easily absorbed by the body. This helps in the formation of red blood cells and can prevent iron-deficiency anemia.
Excellent Source of Vitamin A
It is packed with Vitamin A, a powerful antioxidant that is crucial for maintaining good vision, supporting a healthy immune system, and promoting cell growth.
Boosts Energy Levels
Loaded with B vitamins, especially Vitamin B12, chicken liver plays a vital role in converting food into energy, supporting brain function, and maintaining a healthy nervous system.
High-Quality Protein
Chicken liver provides a complete protein source, containing all the essential amino acids necessary for building and repairing tissues, supporting muscle mass, and overall body function.
Frequently asked questions
A single serving of Kukuda Kalija Kassa contains approximately 380-450 calories, depending on the amount of oil used and the size of the potato.