Saturday, 16 May 2015

Eeral / Mutton Liver Masala

Mutton liver cooked with shallots in green chilli and cilantro paste. This liver masala is spicy and delicious. Serve as a side with Biryani or with steamed rice and mutton Gravy.


To Pressure Cook

  • 300 Grams Mutton Liver
  • 1/2 Teaspoon red chilli powder
  • 1/4 Teaspoon Turmeric powder
  • a big pinch of salt
  • 1/2 Cup water

To Grind

  • 1/4  Cup Shallots
  • 2 Green Chillies
  • 1/4 Cup tightly packed cilantro leaves
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon fennel seeds
  • 1/2 Teaspoon whole black peppercorns
  • 6 Garlic cloves
  • 1 inch fresh ginger piece
  • 1/2 Teaspoon salt

For the Masala

  • 3 Tablespoon sesame oil / gingelly oil
  • 1/2 Cup shallots chopped finely
  • 2 Sprigs of curry leaves
  • 1 and 1/2 Tablespoon coriander powder
  • 1 Teaspoon red chilli powder
  • Salt to taste
  • Juice of 1/2 Lemon to drizzle before serving
  • Lemon wedges to serve
  • Chopped cilantro leaves for garnish


1. In a pressure cooker add mutton liver cubes along with the list of ingredients listed under 'To pressure cook' and pressure cook the liver for 2 whistles on medium flame
2. Once the pressure settles down, open the cooker and cut the liver further into tiny / very small pieces. Retain the liver stock / the remaining water in the cooker. We will be adding this water/stock to the masala


3. In a food processor/ mixie jar add all the ingredients listed under 'To Grind' and grind it to fine paste. Add little water / no water while grinding. I did not add water while grinding

4. In a wok / kadai, heat oil. When the oil is hot, add curry leaves and fry until they are crispy

5. Then add the green paste we prepared at step number 3 in the oil and reduce the flame to low

6. Sprinkle 1/4 Teaspoon salt and let the green masala cook nicely until all the water from the green paste evaporates. You need to stir intermittently to avoid burning the masala at the bottom of the pan.
7. Add 1/4 cup liver stock from the pressure cooker to the pan and cook the masala again until all the water evaporates and the masala turns from green to brownish black / dark color. This step is very important, you need to fry the masala on low flame until it becomes dry and changes color. Other wise you will end up with raw ginger garlic smell in the liver.

8. Add shallots and fry until shallots are soft


9. Add coriander powder, red chilli powder and 1/4 cup of liver stock from the pressure cooker and cook until the stock evaporates
10. At this stage, add the liver pieces along with the remaining stock

11. Cook on medium flame until the liver masala reaches the required consistency
12. Squeeze juice of 1/2 lemon before serving and serve with lemon wedges and sprinkle chopped cilantro leaves

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