Recipe for Suvarotti Varuval – Goat Spleen Fry with step by step pictures and video
Goat Spleen is called as Suvarotti in Tamil. Suvarotti literally means “stick to the wall”. Its is called as suvarotti for its sticky nature when raw. Organ meats are very high in amino acids, B12 and minerals. It is a recommended source of iron for people suffering from low hemoglobin. A mere 50 grams of this organ meat meets around 100% of our daily requirement for iron. Having said that, the taste of organ meat is an acquired one. I eat it once in a while because it is healthy. I am not a great fan of its flavour. You may want to try it in small amounts first time to see if you can handle its robust flavour.
Also, since its very popular in South India, it sells very fast. You may want to ask / prebook the spleen with your butcher as this comes in limited quantity and sells very fast.
Here is the video of how to make Suvarotti Varuval – Goat Spleen Fry
Here is how to make Suvarotti Varuval – Goat Spleen Fry
Add in the cleaned and washed suvarotti to a pressure cooker. I prefer to cook it for a brief while and then cut so the meat and its juices bleeds a little less. In some cases, the meat will be covered in a white film like skin. You might want to clean it if its not already cleaned. Add in the turmeric powder and salt.
Cook for 2-3 minutes / 1 whistle. Release the pressure. Remove the meat and cut into 1 inch cubes. Keep the pieces big as it will shrink during cooking.
Heat sesame oil in a pan and add in the cloves, cumin seeds, mustard seeds, red chillies and curry leaves. Saute for a few seconds. Let the mustard seeds crackle.
Add in the sliced shallots, minced ginger, minced garlic and the salt. Add in the turmeric powder, cinnamon powder and the little garam masala. Cook for a few minutes.
Add in the suvarotti. Saute on a low flame for 20 minutes. The meat mixture will slowly turn colour into a darkish grey.
After 20 minutes, the meat is done. At this stage check for salt and add more seasoning if necessary.
Add in lots of black pepper. The flavour of black pepper goes very well with meat roasts.
Garnish with a generous sprinkle of coriander leaves.
Suvarotti Varuval – Goat Spleen Fry
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- Yield: 6 servings 1x
Description
Recipe for Suvarotti Varuval – Goat Spleen Fry with step by step pictures and video.
Ingredients
For cooking the goat spleen
250 grams suvarotti, goat spleen meat
1 teaspoon salt
1 teaspoon turmeric powder
500 ml water
Other Ingredients
2 tablespoon Indian sesame oil
3 cloves
1/4 teaspoon cumin seeds
1/2 teaspoon mustard seeds
4 dried red chillies
2 sprigs curry leaves
2 tablespoon minced garlic
1 tablespoon minced ginger
1 cup Indian shallots, sliced
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1/4 teaspoon cinnamon powder
1/4 teaspoon garam masala
2 teaspoon black pepper powder
2 sprigs coriander leaves
Instructions
Add in the cleaned and washed suvarotti to a pressure cooker. I prefer to cook it for a brief while and then cut so the meat and its juices bleeds a little less. In some cases, the meat will be covered in a white film like skin. You might want to clean it if its not already cleaned. Add in the turmeric powder and salt.
Cook for 2-3 minutes / 1 whistle. Release the pressure. Remove the meat and cut into 1 inch cubes. Keep the pieces big as it will shrink during cooking.
Heat sesame oil in a pan and add in the cloves, cumin seeds, mustard seeds, red chillies and curry leaves. Saute for a few seconds. Let the mustard seeds crackle.
Add in the sliced shallots, minced ginger, minced garlic and the salt. Add in the turmeric powder, cinnamon powder and the little garam masala. Cook for a few minutes. Add in the suvarotti. Saute on a low flame for 20 minutes. The meat mixture will slowly turn colour into a darkish grey. After 20 minutes, the meat is done. At this stage check for salt and add more seasoning if necessary.
Add in lots of black pepper. The flavour of black pepper goes very well with meat roasts. Garnish with a generous sprinkle of coriander leaves.
Keywords: suvarotti varuval
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