Liver Fry Recipe | Karala Ullarthiyathu

 

Liver Fry or Karal Ullarthiyathu is a very popular dish in South India. This is  a dry dish flavoured with all the spices. In childhood, we used to have it often as it is regarded as a source of dietary iron and other nutrition. And more than iron, it contains significantly more vitamin B-12 and vitamin A.

These nutrients help support healthy eyes and skin, boost your immune system and produce red blood cells. In spite of liver’s nutritional benefits, there is a trade-off: All types of liver are high in cholesterol.

Making this Liver Fry Masala is quite easy. Yes, you heard it right. You must have heard it as too tricky to make, but its not.  With little caution and practise, you can make it taste great. Read on to get the tip for making liver soft and juicy. In this post, I have used chicken liver. But, I have tried the same recipe for mutton liver too with success.

1. Cut liver into small pieces. Wash it under running water. Atlast, add salt and turmeric and wash well. Keep it in strainer so that all the water and blood drains out.

2 Heat coconut oil in a pan or kadai.
3. Saute onion till golden brown. Then add ginger-garlic which is crushed in mixie, curry leaves, chillies till translucent.
4. Add all the masalas. Fry for 1-2 minutes. Then add liver. mix well. add 1/4 cup water. cover with cooker lid without whistle(if uing cooker).
5  In cooker or in open pan, without whistle cook for 15 minutes.
At the end only add salt, otherwise it will become hard and rubbery.

Add more pepper or green chilly as per your tolerance. It will only taste better. Serve this Liver masala with steamed rice or dosa.

 

 

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