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Tender pieces of pork liver, marinated in bold South Indian spices and pan-fried with onions and curry leaves until perfectly caramelized. A flavorful and hearty dish, perfect as an appetizer or a side for rice.
For 4 servings
Prepare and Marinate the Liver
Sauté Aromatics
Cook the Liver
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Tender pieces of pork liver, marinated in bold South Indian spices and pan-fried with onions and curry leaves until perfectly caramelized. A flavorful and hearty dish, perfect as an appetizer or a side for rice.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 311.77 calories per serving with 27.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
Fry to Finish
Rest and Serve
This recipe works wonderfully with mutton liver or chicken liver. Adjust cooking times accordingly, as chicken liver cooks much faster.
For a slightly different flavor profile, add 1 teaspoon of fennel powder (saunf) along with the other marinade spices.
Add 2-3 tablespoons of thinly sliced coconut pieces (thenga kothu) along with the onions to add a delightful texture and sweetness.
For a more authentic South Indian taste, substitute the onions with 1.5 cups of sliced shallots (pearl onions).
Pork liver is packed with heme iron, which is easily absorbed by the body. It helps prevent iron-deficiency anemia by supporting red blood cell production and oxygen transport.
As one of the most concentrated natural sources of Vitamin A, liver is crucial for maintaining healthy vision, supporting a robust immune system, and promoting proper cell growth.
This dish provides high-quality, complete protein that is essential for building and repairing tissues, maintaining lean muscle mass, and supporting overall body functions.
Liver is an exceptional source of B vitamins, especially B12, which is vital for nerve function, DNA synthesis, and energy metabolism, helping to reduce fatigue.
One serving of this Pork Liver Fry contains approximately 290-320 calories, making it a nutrient-dense and moderately caloric dish. The exact count can vary based on the fat content of the liver and the amount of oil used.
Pork liver is incredibly nutritious, packed with high-quality protein, iron, Vitamin A, and B vitamins. However, it is also high in cholesterol and purines. It can be a healthy addition to a balanced diet when consumed in moderation.
The most effective way is to soak the raw liver pieces in milk or a solution of water and vinegar for about 30 minutes. This helps to draw out impurities and mellow the strong flavor. Always rinse well and pat dry before marinating.
Yes, absolutely. Both chicken and mutton liver are excellent substitutes. Note that chicken liver cooks much faster (around 8-10 minutes), so you will need to adjust the cooking time to avoid overcooking it.
It's very versatile. Serve it as an appetizer with onion rings and lemon wedges, or as a side dish with South Indian meals like sambar rice, rasam rice, or curd rice. It also pairs well with chapatis or parottas.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave until hot before serving. The texture is best when fresh.