Lamb is the only red meat we eat and this liver is very nutritious, full of viatmins, iron and protein. Growing up I was a very fussy eater but still this eeral varuval was one of the things that I would eat. This dry curry that my mum makes is quite tasty and we love it at home!
One of the things to remember about eeral is that, it needs to be cooked fresh. If it's old or if you've bought and kept in the freezer at home, it gets very rubbery after it's cooked. So always buy fresh eeral and cook it fresh too.
This dish is similar to the mutton pepper fry and the chicken chukka varuval I have posted already.
EERAL VARUVAL
Preparation time 10 mins | Cooking time 20 mins | Serves 2
Ingredients
Method
1. Wash and clean the eeral and cut into smaller chunks. Chop the onions and set aside.
2. In a kadai, heat oil. Add the cinnamon, clove, cardamom, fennel seeds, bay leaf. Fry for a minute.
3. Add the chopped onions, curry leaves and some salt. Saute until the onions turn translucent.
4. Add the turmeric powder, pepper powder and garam masala powder and saute for a couple of minutes.
5. Add the chopped eeral and mix in with the onion masala. Sprinkle some water and cook covered for about 10 minutes or until the eeral is cooked.
6. Keep stirring often and sprinkle more water if needed. This is a dry dish so don't add too much water. I made this without adding any water.
7. Once done, add the roasted cumin powder and mix well. Cook for a couple of minutes. Check for salt.
8. Add the chopped coriander leaves, mix and switch off.
Notes
1. Normally we add only shallots for this dish but on this particular day, due to lack of time I used large onions.
2. Make sure the liver is fresh otherwise the resultant dish will be chewy.
Until next time,
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One of the things to remember about eeral is that, it needs to be cooked fresh. If it's old or if you've bought and kept in the freezer at home, it gets very rubbery after it's cooked. So always buy fresh eeral and cook it fresh too.
This dish is similar to the mutton pepper fry and the chicken chukka varuval I have posted already.
EERAL VARUVAL
Preparation time 10 mins | Cooking time 20 mins | Serves 2
Ingredients
- Eeral - 1/4 kg
- Onion - 2 chopped (or) Shallots - 10
- Curry leaves - 1 sprig
- Turmeric powder - 1/2 tsp
- Pepper powder - 1 tsp
- Garam masala - 1/2 tsp
- Roasted cumin powder - 1 tsp
- Red chilli - 2
- Coriander leaves - 2 tbsp, chopped
- Salt - to taste
- Oil - 2 tbsp
- Cinnamon stick - 1
- Fennel seeds - 1/2 tsp
- Clove - 4
- Cardamom - 2
- Bay leaf - 1
1. Wash and clean the eeral and cut into smaller chunks. Chop the onions and set aside.
2. In a kadai, heat oil. Add the cinnamon, clove, cardamom, fennel seeds, bay leaf. Fry for a minute.
3. Add the chopped onions, curry leaves and some salt. Saute until the onions turn translucent.
4. Add the turmeric powder, pepper powder and garam masala powder and saute for a couple of minutes.
5. Add the chopped eeral and mix in with the onion masala. Sprinkle some water and cook covered for about 10 minutes or until the eeral is cooked.
6. Keep stirring often and sprinkle more water if needed. This is a dry dish so don't add too much water. I made this without adding any water.
7. Once done, add the roasted cumin powder and mix well. Cook for a couple of minutes. Check for salt.
8. Add the chopped coriander leaves, mix and switch off.
Notes
1. Normally we add only shallots for this dish but on this particular day, due to lack of time I used large onions.
2. Make sure the liver is fresh otherwise the resultant dish will be chewy.
Until next time,
Say what people like, I love eeral. Yum to how this dish has been prepared.
ReplyDeleteMy all time favorite fry. love it
ReplyDeletewow!!!!!!! Love it
ReplyDelete