Treat yourself with the aromatics from the Indian spices and curry powders on Naadan Chicken Ularthiyathu, Keralas chicken liver fry.
Keralas chicken liver fry / Chicken varattiyathu- Bright, tangy, meaty and absolutely tantalizing chicken Livers have four amazing factors - health, taste, easy cooking and ready in no time and I love them with kerala spices.

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 taste of my mother cooked for me.


Keralas chicken liver fry / Chicken varattiyathu- Bright, tangy, meaty and absolutely tantalizing chicken Livers have four amazing factors - health, taste, easy cooking and ready in no time and I love them with kerala spices.

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:

  1. 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).
  2. 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.
  3. Add all the dry spices powders and fry till oil separates.
  4. Add the cleaned liver pieces; mix and toss it till all liver pieces combines well with masala.
  5. Pour in 1/4 cup of water, cover and cook on medium heat for 6-8 minutes or till all the water evaporates.
  6. Add some freshly ground pepper if you want it little spicy and some more flavour.
  7. Add coconut oil, salt and fresh curry leaves and dry roast it in medium heat till browned up.
  8. Keralas chicken liver fry / Chicken varattiyathu is ready. 

More Kerala recipes:

 

Notes:


Liver should not be cooked for too long or in too much water or it goes rubbery. When cooking liver always remember to add the salt when the liver is half cooked that helps liver to turn very tender and soft. Adjust the chilli lever on your taste. Using fresh pepper powder and Indian shallots boosts the taste of the dish.



 
 
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Regards,
Sumith.

Keralas chicken liver fry / Chicken varattiyathu- Bright, tangy, meaty and absolutely tantalizing chicken Livers have four amazing factors - health, taste, easy cooking and ready in no time and I love them with kerala spices.

Keralas chicken liver fry / Chicken varattiyathu
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5 from 1 vote

Keralas chicken liver fry / Chicken varattiyathu

Treat yourself with the aromatics from the Indian spices and curry powders on Naadan Chicken Ularthiyathu, Keralas chicken liver fry.
Course Appetizer
Cuisine Indian, kerala cuisine
Keyword Chicken varattiyathu, Keralas chicken liver fry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 295kcal
Author Sumith Babu

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.



Nutrition

Calories: 295kcal | Carbohydrates: 6g | Protein: 22g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 431mg | Sodium: 236mg | Potassium: 335mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14459IU | Vitamin C: 37mg | Vitamin E: 2mg | Calcium: 25mg | Iron: 12mg
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