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A quintessential Kashmiri delicacy, Tcharvan features tender mutton liver pieces simmered in a fragrant, thin yogurt-based gravy. Authentically flavored with fennel, dry ginger, and signature Kashmiri red chilies, this dish offers a true taste of the valley's rich culinary heritage.
Prepare Liver and Yogurt Masala
Sear the Liver
Temper Whole Spices
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A quintessential Kashmiri delicacy, Tcharvan features tender mutton liver pieces simmered in a fragrant, thin yogurt-based gravy. Authentically flavored with fennel, dry ginger, and signature Kashmiri red chilies, this dish offers a true taste of the valley's rich culinary heritage.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 562.33 calories per serving with 42.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Yogurt Gravy
Simmer the Tcharvan
Garnish and Serve
You can make this dish with chicken liver. Reduce the final simmering time to 6-8 minutes as chicken liver cooks faster.
For a more fragrant aroma, add a pinch of saffron soaked in 2 tablespoons of warm water along with the main water in Step 5.
If you prefer a spicier curry, you can add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder.
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. Iron is essential for forming hemoglobin, preventing anemia, and boosting energy levels.
Liver is exceptionally rich in Vitamin A, a crucial nutrient for vision, immune function, and cellular growth. A single serving can provide well over the recommended daily intake.
The spices used in Tcharvan, such as fennel (saunf), dry ginger (sonth), and asafoetida (hing), are well-known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
As an organ meat, liver provides a complete protein profile, containing all the essential amino acids required for muscle repair, tissue growth, and overall body function.
One serving of Tcharvan contains approximately 360-380 calories, primarily from the liver, mustard oil, and curd. This is an estimate and can vary based on the exact ingredients and fat content of the liver.
Yes, Tcharvan can be very healthy in moderation. Mutton liver is an excellent source of iron, Vitamin A, Vitamin B12, and high-quality protein. The spices used, like fennel and ginger, have digestive benefits. However, it is also rich in cholesterol, so it should be consumed as part of a balanced diet.
To prevent curdling, ensure your curd is at room temperature, whisked until completely smooth, and add it to the pan on the lowest possible heat. Stir continuously and vigorously for the first 2-3 minutes until the yogurt is stabilized and heated through.
Tcharvan is traditionally served with plain steamed rice, which is perfect for soaking up the thin, flavorful gravy. You can also serve it with a simple side salad.
While you can use another oil like ghee or a neutral vegetable oil, mustard oil provides the authentic, pungent flavor that is characteristic of Kashmiri cuisine. If you use another oil, the final taste will be different.
To clean mutton liver, first remove the thin, translucent membrane that covers it. Then, rinse it under cold running water. Some people prefer to soak it in milk or a water-vinegar solution for 30 minutes to reduce its strong taste, but a simple rinse is usually sufficient. Pat it completely dry before cooking.