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Mutton Liver Kuzhambu, Eeral Kuzhambu

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Recipe for Mutton liver kuzhambu – Mutton Eeral kuzhambu made with home made masala from scratch. Recipe with step by step pictures. 1 cup = approx 240ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml

  • Total Time: 45 mins
  • Yield: 4-5 servings 1x



For the Masala Paste

  • 2 tablespoon peanut oil
  • 1 tablespoon fennel seeds
  • 6 cloves
  • 1 inch piece cinnamon
  • 1 cup onions, chopped
  • 10 cloves garlic
  • 1/2 inch piece ginger
  • 3 small country tomatoes, chopped (naatu thakkali)
  • 1 teaspoon salt

Other Ingredients

  • 500 grams mutton liver, cleaned and diced – bite sized pieces
  • 2 tablespoon peanut oil
  • 1/2 cup onions, sliced
  • 23 sprigs curry leaves
  • 1/2 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)
  • 1/2 teaspoon salt
  • 1/2 cup thick coconut milk (optional)
  • 12 green chillies for garnish


  1. Heat peanut oil in a pan and add in the fennel seeds, cloves and cinnamon. Add in the sliced onions, ginger and garlic.
  2. 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.
  3. Grind the ingredients with little water to a fine paste. Set aside. Make sure to grind to a fine paste.
  4. 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.
  5. 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.
  6. 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.
  7. Add in the ground paste. Add in two cups of water and cover the pan with a lid.
  8. 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.
  9. Serve the mutton liver kuzhambu with idli or appam.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Gravy
  • Cuisine: Tamilnadu
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