Spicy Liver Fry

This is a very simple,yet spicy preparation that goes well with plain rice.

Here goes my recipe….

Ingredients :-

Chicken/Mutton/Calf Liver – 1 pound
Shallots sliced (Ulli)- 10
Ginger chopped – 1 inch piece
Garlic chopped – 2 big cloves
Curry leaves – a sprig
Turmeric powder – 1/2 tsp
Red Chilly powder – 1 tbsp
Coriander powder – 2 tbsp
Cumin powder – 1/4 tsp
Garam Masala powder – 1 tsp
Crushed pepper – 1 tsp
Vinegar – 1 tsp or to taste
Salt – to taste
Coconut Oil /Ghee- as needed

Method :-

Prepare a marinade by mixing together turmeric powder,chilly powder,coriander powder,garam masala powder,cumin powder,salt and vinegar.Marinate the liver pieces using this for 1/2 an hr preferrably in a refrigerator.Then add little water(may be less than 1/4 cup) into it and cook in a medium heat keeping the lid closed.You’ve to be very careful while adding water,as too much water can make the liver hard.

Now heat oil in a pan,add shallots and fry for a while.Then add ginger,garlic and curry leaves and stir for few minutes.Add cooked liver into it and fry until dry.Finally add crushed pepper,simmer for 2-3 minutes and switch off the stove.Serve hot with plain rice.

Chettinad Mutton Curry

Here’s the recipe of a spicy mutton curry which is also adapted from Pachakam.com.This goes well with naan/roti or rice.

Ingredients:-

Mutton cut into small pieces – 1 kg
Mustard seeds – 1/2 tsp
Onion chopped finely – 2(large)
Curry leaves – 1 sprig
Tomato sliced – 2
Salt – to taste
Oil – as needed

For Grinding:-
Shallots(Kunjulli) – 7-8
Ginger – 1 inch size piece
Garlic pods – 7-8
Cinnamon(Karuvapatta) – 2 pieces
Cloves (Grambu) – 4 nos
Fennel seeds(Perumjeerakam) – 1/2 tsp
Cumin seeds(Jeerakam) – 1/2 tsp
Pepper corns(Kurumulagu) – 3-4
Chilly Powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp

Grind all the above ingredients into a coarse paste and keep it aside.

Method:-

Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.

Recipe Source : Pachakam.com(Rajam Partheeban)

Check out :

Mutton Kolhapuri

Mutton Curry

Mutton Stew

Kesari Gosht

Mutton Masala

Toddy Shop Mutton Curry

More mutton recipes here ..

Unakka Irachi Olathiyathu(Dried beef/Beef Jerky Fry)

I’ve had enough of this dish,during my childhood days.I vaguely remember how my grandmother used to dry beef,fish etc at home,when she was healthy and young.Thin slices of beef marinated with salt and turmeric powder, are first dried well under the sun and then hung over the ‘aduppu‘(traditional stove in old Indian Kitchens,which is lit using firewood),where it is again dried in the heat and smoke.The whole process is time consuming and takes almost 3-4 weeks,but the end product was always worth the effort.This dried beef when fried, tasted divine when served with Kanji and Payaru Olathiyathu(Moong Dal Fry).

I’ve been craving for this dish for long,and so decided to give a try with Beef Jerky ,which is available in all local grocery stores.And believe me,it tasted almost similar to our good old Unakka Irachi Olathiyathu.

 So here i’m sharing with you my grandmother’s speciality dish …

Ingredients :–

Dried Beef/Beef Jerky(Unakka Irachi) – 3 slices
Shallots (Kunjulli) sliced half – 5
Dried Red Chillies – 5-6
Curry leaves – a sprig
Coconut Oil – as needed

Method:-

Cut the dried beef into small pieces.Heat little oil in a pan and shallow fry the beef slices until it is brown and crisp.Remove from heat and allow it to cool.To the same pan,add shallots,red chillies and curry leaves and fry for 2-3 minutes in low heat.Remove and keep aside.

Now pound all the ingredients together using a mortar-pestle.But here i’ve used my grinder for this purpose.This can be served with rice/Kanji.

The pounded beef prepared as above, can be again fried ,by adding meat masala,pepper powder etc.But i normally don’t prefer this.For me,it tastes better without these extra frying and masalas.

Beef Dry Fry

This Beef fry from VKN’s My Dhaba is a typical Keralite dish with those sliced coconuts in it.This is one of my favorite recipe for Beef fry,and I think i’ve prepared it more than 3 or 4 times.Thanks to My Dhaba ,for such a simple and fail-proof recipe.As he says,this can be made with both beef and mutton.Next time i’ll be trying it with Mutton.

Beef Dry Fry

Anyway,here goes the recipe…

Ingredients:-

Mutton/Beef – 1 kg(diced into small pieces)
Sliced Onion – 2
Finely crushed Ginger – 1 inch piece
Finely crushed Garlic pods – 6-8
Sliced Tomatoes – 2
Green chillies slit – 3-4
Coriander POwder -2 tsp
Turmeric Powder – 1/2 tsp
Salt – to taste

For grinding:-
Fennel seeds – 3tsp
Black peppercorns – 8-10
Cinnamon – 1 inch size piece
Cloves – 4
Cardamom – 4
Bay Leaves – 3
Grind the above together to a fine masala powder .Keep it aside.

For popping:-
Oil – as needed
Ghee – 1 tbsp
Mustard seeds – 1/2 tsp
Sliced Onion – 1
Curry leaves – 2 sprig
Thinly sliced Coconut pieces – 1 cup
Lemon Juice – 1 tsp

Method:-

Mix together onion,ginger,garlic,chillies,tomatoes,coriander powder,turmeric powder and salt along with meat and prepared ground masala powder.Cook it in a pressure cooker adding a little water,till the meat is well done.Don’t add too much of water,as the meat pieces will shed some water too.When the pressure is released completely ,open the lid and switch on the heat again,cook it till the meat pieces are almost dry.

Heat oil and ghee in another pan and pop the mustard seeds.Add sliced onion and saute it until brown.Add curry leaves and coconut slices into it and fry them for a while.Now add cooked meat and lemon juice.Fry it for some more time stirring frequently,until beef turns dark brown in color.It goes very well with rice.