Keralas chicken liver fry / Chicken varattiyathu
Chicken livers are inexpensive to buy, quick and easy to cook, extremely nutritious and can be absolutely delicious. Do these collective characteristics perhaps not form the perfect eating experience? Bright, tangy, meaty and absolutely tantalizing chicken Livers have 4 wow factors – health, taste, easy cooking and ready in no time and I love them with Kerala spices. I can never forget the taste my mother cooked for me.
Estimated reading time: 4 minutes
Table of contents
Keralas chicken liver fry / Chicken liver varattiyathu instructions to cook.
Preparation Time : 30 mins
Cooking Time : 20 mins
Serves : 4
Ingredients to prepare Keralas chicken liver fry / Chicken varattiyathu
| Chicken Liver | ½ kg |
|---|---|
| Shallots (Small red onion) / Onion | 1/2 cup (finely sliced) / 1/2 cup (finely sliced) |
| Garlic | 1 tbsp (chopped) |
| Ginger | 1tbsp (chopped) |
| Green Chillies | 4/5 (splitted)up to your taste |
| Turmeric Powder | 1/2 tsp |
| Red Chilli Powder | 1 tbsp |
| Black Pepper Powder | 1 tbsp (Freshly grounded, add or reduce according to your taste & spice level) |
| Garam Masala Powder | 1 tsp |
| Cumin Powder | 1/4 tsp |
| Curry Leaves | 3/4 sprigs of fresh curry leaves |
| Coconut oil | 4 tbsp Salt to taste |
Method to make Keralas chicken liver fry / Chicken varattiyathu
1. Cut liver into small sizes cubes, Take a bowl add leave pieces into it, add 1/2 tsp turmeric powder or 1 tbsp of vinegar or with little milk to it and soak it for 30 minutes; clean and wash them well for 2-3 time with water and drain it in a strainer so that all blood and water drains out. Keep it aside.
Note:
- Livers have a strong, distinctive flavour and soaking in vinegar, turmeric powder or in milk makes the taste milder and also it helps remove any leftover toxins and blood from the liver).
- Heat oil in a pan, add chopped garlic, ginger and curry leaves sauté for couple of minutes now add the sliced red onion/shallots and green chillies sauté until it turns to golden brown in colour.
- Add all the dry spices powders and fry till oil separates.
- Add the cleaned liver pieces; mix and toss it till all liver pieces combines well with masala.
- Pour in 1/4 cup of water, cover and cook on medium heat for 6-8 minutes or till all the water evaporates.
- Add some freshly ground pepper if you want it little spicy and some more flavour.
- Add coconut oil, salt and fresh curry leaves and dry roast it in medium heat till browned up.
- Keralas chicken liver fry / Chicken varattiyathu is ready.
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Notes:
The liver should not be cooked for too long or in too much water or it goes rubbery. When cooking liver always remembers to add the salt when the liver is half cooked which helps the liver to turn very tender and soft. Adjust the chilli lever to your taste. Using fresh pepper powder and Indian shallots boosts the taste of the dish.
Keralas chicken liver fry / Chicken varattiyathu
Ingredients
- 1/2 kg chicken liver
- 1/2 cup shallots - sliced small Indian onions
- 1 tbsp garlic chopped
- 1 tbsp ginger chopped
- 3 green chillies chopped
- 1/2 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 sprig curry leaves
- 4 tbsp coconut oil
- salt to taste
Instructions
- Cut liver into small sizes cubes, Take a bowl add leave pieces into it, add 1/2 tsp turmeric powder or 1 tbsp of vinegar or with little milk to it and soak it for 30 minutes; clean and wash them well for 2-3 time with water and drain it in a strainer so that all blood and water drains out. Keep it aside.
- Heat oil in a pan, add chopped garlic, ginger and curry leaves sauté for couple of minutes now add the sliced red onion/shallots and green chillies sauté until it turns to golden brown in colour.
- Add all the dry spices powders and fry till oil separates.
- Add the cleaned liver pieces; mix and toss it till all liver pieces combines well with masala.
- Pour in 1/4 cup of water, cover and cook on medium heat for 6-8 minutes or till all the water evaporates.
- Add some freshly ground pepper if you want it little spicy and some more flavour.
- Add coconut oil, salt and fresh curry leaves and dry roast it in medium heat till browned up.
- Keralas chicken liver fry / Chicken varattiyathu is ready.
I love chicken livers! Soaking them with turmeric is an interesting idea that I have to try. Have you ever tried them with buckwheat?
Thank you Dolly for this. Never tried with buckwheat. I will try. It’s great treating with Turmeric.
I cannot post this recipe because I cannot make it, and I cannot make it because when we reach a certain age, we start watching cholesterol and other boring things, so I am giving it to you to play with. After soaking chicken livers, you saute them with onions sliced in semi-circles. Meanwhile, you roast buckwheat with butter for a few minutes, until it starts jumping, reduce heat, and quickly introduce a whisked egg. When the egg is absorbed, you add water to cover and simmer until ready. Then you mix chicken livers and onions in, and it’s ready to be served. I am sure that with your Kerala spices it would be even better than my traditional flavoring!
Thanks a lot Dolly for this wonderful share of knowledge. Will try that way. I love livers in any form. Any too it’s very nice connecting you after a long time. Me too was away from blogging as I was moving to self hosted.
You take such lovely pictures ?
Thanks a lot Chukki for this inspirational words!!
Like this recipe.. My mum likes chicken liver and the first time I made it, I used your recipe. She loved it. I find your cookery notes very useful especially if like me, you’ve never made liver before. Clearly and concisely presented.
Thank you Sam for this note. I really appreciate your valuable time in writing this. Regards Sumith.