This recipe is from a cookery show called Taste Of Kerala in Kiarali T.V.This is a traditional recipe from Kollam district.
Ingredients
1.Mutton Liver - 1 kg
2.Shallots/Kunjulli - 1/2 kg cut in pieces
3.Red chilli powder - 1 table spoon
4.Pepper powder - 3 table spoon
5.Turmeric powder - 1 tsp
6.Ginger Garlic paste - 2 tsp
7.Curry leaves
8.Salt
9.Oil - 2 to 3 table spoon
10.Fennel seeds /perum jeerakam powder - 1 1/2 table spoon
Preparation
1.In a pressure cooker add the pieces of mutton liver, small shallots/kunjulli ,red chilli powder,turmeric powder,pepper powder,perum jeerakam powder ,curry leaves and cook it .But you have to remember 2 things like do not add water and salt to it .And no need to put the weight on pressure cooker.Because we do not need the whistle.Almost 20 mts in low flame will be needed to cook the liver.
2.If add salt in this stage the liver fry will become harder.So do not add salt in this stage.
3. And if any water left in the cooked liver dry it .Then add the oil and salt to it .Stir it continously for 10 to 15 mts in low flame (that is called varattiyath in malayalam ).The liver varattiyath will be in black color. Fry it in the coconut oil that will produce great taste.