Eeral Varuval
A classic South Indian delicacy, this spicy mutton liver fry is packed with flavor. Tender liver pieces are pan-fried in a peppery, aromatic masala base, making for a perfect appetizer or a rich side dish with rice.
For 4 servings
Prepare the Liver
- Rinse the mutton liver pieces thoroughly under cold running water. Remove any thin membranes or veins.
- Pat the pieces completely dry with paper towels. This is crucial for a good fry.
- Optional: For a milder flavor, you can marinate the liver with 1/4 tsp of the turmeric powder and a pinch of salt for 15 minutes, then rinse and pat dry.
Sauté Aromatics
- Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
- Add the fennel seeds and let them splutter for about 30 seconds until fragrant.
- Add the finely chopped onions, slit green chillies, and curry leaves. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Cook the Masala Base
- Add the ginger garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
- Add the chopped tomato and cook for 3-4 minutes until it breaks down and becomes soft and mushy.
Add Spices and Liver
- Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and salt.
- Stir well and cook for about 1 minute until the spices are aromatic.
- Add the cleaned liver pieces to the pan. Increase the heat to medium and mix well, ensuring each piece is coated with the masala. Sauté for 2-3 minutes.
Cook the Liver
- Pour in 1/4 cup of water, stir everything together, and bring it to a simmer.
- Cover the pan with a lid and cook on low heat for 10-12 minutes. The liver should be just cooked through and tender. Do not overcook.
Finish the Varuval
- Remove the lid. Add the garam masala and freshly ground black pepper powder.
- Increase the heat to medium-high and stir-fry for 2-4 minutes until all the moisture has evaporated and the masala coats the liver pieces, creating a dry roast.
- Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice, if using. Mix well and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the liver. It cooks quickly and will become tough and rubbery if cooked for too long.
- 2Using freshly ground black pepper provides a superior aroma and flavor compared to pre-ground powder.
- 3For a richer, more authentic flavor, use small onions (shallots) instead of regular onions.
- 4Ensure the onions are well-browned as this forms the sweet, caramelized flavor base for the dish.
- 5Patting the liver dry before cooking is essential to get a good sear and prevent it from steaming in the pan.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with chicken liver as well. Reduce the cooking time by a few minutes as chicken liver cooks faster.
Chettinad StyleChettinad Style
For a Chettinad flavor, add a teaspoon of Chettinad masala powder along with the other spices and temper with a star anise and a small piece of cinnamon stick.
With CoconutWith Coconut
Add 2-3 tablespoons of thinly sliced coconut pieces (thenga pal) along with the onions for extra texture and a nutty flavor.
Spicier VersionSpicier Version
Increase the amount of green chillies and black pepper for a more fiery kick, characteristic of many South Indian preparations.
Why this is on our healthy list.
Excellent Source of Iron
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. This helps in preventing iron-deficiency anemia and boosting energy levels.
High-Quality Protein
Provides all essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Vitamin A
A single serving provides a significant amount of Vitamin A, which is crucial for maintaining healthy vision, supporting the immune system, and promoting cell growth.
Packed with B Vitamins
Especially rich in Vitamin B12 and folate (B9), which are vital for brain health, nerve function, and the formation of red blood cells.
Frequently asked questions
One serving of Eeral Varuval (approximately 165g) contains around 280-320 calories, depending on the amount of oil used and the fat content of the liver.