hubby’s favorite, I am not so fond of it. But he loves it more than anything
else. Even in the chicken curry which I make, he looks for that liver piece. So
I thought to make a simple dish with his favorite ingredients. And guess what
he loved it a lot.
so spicy and yummy, it picked all the flavours from the spices and was cooked
beautifully. I am planning to make a fry with that..I will post that soon.
Serves – 2
size thinly sliced
size chopped finely
– 1 tblspn
Malli podi -1 tblspn
tsp or to taste
Manjal podi – 1 tsp
– 1 tsp
/ Sombu – 1 tsp
Cilantro – for garnishing
Add in fennel seeds and let them sizzle.
saute them for few mins. Add in ginger garlic paste and saute them for a mins.
spice powders and mix well.
in and give a stir. Cook the tomatoes
till they turn slightly mushy.
and toss well with the masala
lid and cook on a low heat for 15-20 mins till the chicken liver is cooked
completely, but doesn’t turn mushy.
cook on a high heat, till all the water evaporates and the dish gets thick and
coriander leaves and mix well so that the flavours will get united.
with plain white rice and rasam. YUM YUM.
|Take all your ingredients|
|Heat oil in a non stick kadai|
|add some fennel seeds in it|
|add in onions|
|and saute them|
|now add in ginger garlic paste and curry leaves|
|add in the spice powders|
|and give it a stir|
|add in tomatoes|
|and mix well|
|add the chicken liver in|
|and toss well with the masala|
|cover and cook|
|till everything is cooked perfectly|
|Now turn the heat to high and evaporate the water from it|
|After it gets dry, add in coriander leaves|