Recipe for Mutton liver kuzhambu – Mutton Eeral kuzhambu made with home made masala from scratch. Recipe with step by step pictures.
We had this amazing mutton liver curry for breakfast on a rainy Sunday morning at SKP Karuna anna’s home in Tiruvannamalai recently. The view of the Annamalai hills from his home is like nothing I have ever seen. I feel a little jealous that he gets to enjoy this view every day 🙂 He lives in complete tranquil. Birds chirping all around, cloudy Annamalai hill for a view, basking in the aroma from the kitchen – I am still devouring the Sunday. Mutton liver with idli and appam is a Sunday ritual at his home. His wife Vidya akka kept serving us till we were sooooo full. My son is not a big breakfast person but he had a great time at the table eating pooris dunked in a generous amount of mutton liver kuzhambu. She was very generous to share the recipe too. I am a fan of Karuna’s writing and his book கவர்னரின் ஹெலிகாப்டர் (governor’s helicopter) is one of my favorites. I got it autographed too! If you like short stories, then do checkout his book. Its a very lite read filled with nostalgia.
Mutton liver is very healthy. The iron in liver belongs to a kind called heme iron and is easily absorbed by the body. It is often prescribed for women with iron deficiency. Liver is a nutrient dense food. Here is how to do mutton liver kuzhambu.
First, we will make a masala paste.
Heat peanut oil in a pan and add in the fennel seeds, cloves and cinnamon. Cloves and fennel seeds are added generously to mask the smell of offal. The flavour of this curry is predominantly from fennel seeds. Add in the sliced onions, ginger and garlic.
Saute for a good 6-7 minutes till the onions are soft and starting to brown here and there. Add in the chopped tomatoes. Country tomatoes (naatu thakkali) is used for this recipe. Add in the salt. Cook till the tomatoes are soft and mushy. Remove from heat and set aside to cool.
Grind the ingredients with little water to a fine paste. Set aside. Make sure to grind to a fine paste.
Now we will cook the curry.
Heat oil in a pressure cooker and add in the sliced onions and curry leaves. Saute for a few minutes till the onions are soft.
Add in the turmeric powder, black pepper powder, coriander powder, red chilli powder and mutton masala powder. Add in the remaining salt. Saute for a few seconds.
Note: Store bought chicken masala / mutton masala powder is used for this recipe. Even garam masala powder can be substituted.
Add in the cleaned and chopped mutton liver. Keep the mutton liver in bite size pieces and not very big. Saute for a few minutes so the masalas coat the liver evenly.
Note: If you do not like the smell of liver (kavichi), saute the liver separately in a pan with a little oil for a couple of minutes. Wash the liver once again after sauteing. Proceed with the recipe. This will reduce the intensity of the liver flavour.
Add in the ground paste. Add in two cups of water and cover the pan with a lid.
Cook for about 4 whistles / 12 minutes (I used a 5 liter cooker) on a medium flame. Remove from heat and set aside to cool. Let the pressure from the cooker release manually. Mutton liver kuzhambu is ready. If you are feeling fancy, you can finish the curry by adding a little coconut milk. Garnish with green chillies.
Serve the mutton liver kuzhambu with idli or appam.
- 2 tablespoon peanut oil
- 1 tablespoon fennel seeds
- 6 cloves
- 1 inch piece cinnamon
- 1 cup onions, chopped
- 10 cloves garlic
- ½ inch piece ginger
- 3 small country tomatoes, chopped (naatu thakkali)
- 1 teaspoon salt
- 500 grams mutton liver, cleaned and diced - bite sized pieces
- 2 tablespoon peanut oil
- ½ cup onions, sliced
- 2-3 sprigs curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 2 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon chicken masala powder or mutton masala powder (readymade / storebought)
- ½ teaspoon salt
- ½ cup thick coconut milk (optional)
- 1-2 green chillies for garnish
- Heat peanut oil in a pan and add in the fennel seeds, cloves and cinnamon. Add in the sliced onions, ginger and garlic.
- Saute for a good 6-7 minutes till the onions are soft and starting to brown here and there. Add in the chopped tomatoes. Country tomatoes (naatu thakkali) is used for this recipe. Add in the salt. Cook till the tomatoes are soft and mushy. Remove from heat and set aside to cool.
- Grind the ingredients with little water to a fine paste. Set aside. Make sure to grind to a fine paste.
- Heat oil in a pressure cooker and add in the sliced onions and curry leaves. Saute for a few minutes till the onions are soft.
- Add in the turmeric powder, black pepper powder, coriander powder, red chilli powder and mutton masala powder and the salt. Saute for a few seconds.
- Add in the cleaned and chopped mutton liver. Keep the mutton liver in bite size pieces and not very big. Saute for a few minutes so the masalas coat the liver evenly.
- Add in the ground paste. Add in two cups of water and cover the pan with a lid.
- Cook for about 4 whistles / 12 minutes (I used a 5 liter cooker) on a medium flame. Remove from heat and set aside to cool. Let the pressure from the cooker release manually. Mutton liver kuzhambu is ready. If you are feeling fancy, you can finish the curry by adding a little coconut milk.
- Serve the mutton liver kuzhambu with idli or appam.
I always make liver pepper peratal, but I tried this recipe and it was awesome esp with medhu dosai . Thanks for sharing the recipe.