Chicken Liver Varuval (Chicken Liver Roast)
Chicken liver might be not most of your's favorite. But, it is one
of my favorites. When we were little kids me and my sister used to
fight for one chicken liver because we don't use to get chicken
liver alone as we get it in stores nowadays.
Most people don't like chicken liver because when you overcook, it
will become rubbery and very dry. Most of the time it won't observe
the masala well. Another thing if you won't well cook the liver it
will be having a strong smell and won't taste well. Make sure you
clean the livers well two or three times with salt and turmeric
powder.
The chicken liver will a good complimentary for rasam sadam or you
can just eat with rice or it can be a great starter & complimentary
with crackers.
Ingredients
- Chicken liver - 1/2lb
- Onion - 2medium nos (chopped)
- Tomato - 2medium nos (chopped)
- Ginger-garlic paste - 1 1/2tbsp
- Chilies - 2nos
- Fennel seeds - 1heaped tsp
- Cinnamon stick - 2(3 inches pieces)
- Bay leaves - 2nos
- Star Anise - 1nos
- Garam masala - 1heaped tsp
- Sambar powder - 1 1/2heaped tbsp (I used homemade masala)
- Oil as needed
- Salt to taste
- Coriander leaves for garnishing
- Curry leaves - optional
- Take a pan and heat the oil. Splutter fennel seeds, cinnamon stick, bay leaves, star anise, and chili, fry it for 1 whole min.
- Then add the chopped onions and fry till the onions are translucent.
- Add the ginger-garlic paste, salt, and turmeric powder, saute well for 2 to 3 minutes.
- Now add the tomatoes and cook till the tomatoes are soften.
- Now its time to add the cleaned chicken liver. Saute well with onion and tomato gravy.
- Cook well for 10 minutes in the open pan without closing the pan with lid. Keep the flame medium.
- After 10 minutes add the garam masala, sambar powder, and coriander leaves.
- Cook the gravy for 10 more minutes. You will get a roasted liver with the masala coated in it.
Cooking Tips
- Don't add water at any point. The liver will be good only if you make roasted and coated with the masala.
- Instead of garnishing with coriander leaves add it with when you add the masalas. The aroma of coriander leaves combines with masala & blends well.
- After making it smash well and we can have it with crackers.
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