#MomChef: Parvathamma K
Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!
What’s so special about this dish? Here’s what Thulasi has to say:
“ It’s yummy!”
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Ingredients
- 500 gms Mutton Liver
- Coriander leaves
- 1 tbsp Pepper Corns
- 2 inches ginger
- 15-20 cloves garlic
- 2 whole onions (chopped)
- 6 whole cloves
- 2 inches Cinnamon
- 6-8 whole Green Chilies
- 1 tbsp coriander powder
- 1 whole Tomato
- 1/4 tsp turmeric powder
- Salt - to taste
- 4-5 tbsp oil
Ingredients
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Instructions
- Heat oil in a deep bottom pan. Add the chopped onions, green chillies, cloves, cinnamon, pepper, garlic, ginger, coriander leaves and saute.
- Once the onions turn brown, turn off the heat, cool it and grind it along with tomato, coriander powder and turmeric powder.
- Heat a thick bottom kadai with remaining oil, fry onions until translucent, and add ground masala and salt. Fry until the oil separates.
- Add cleaned mutton liver with 1/4 cup water and cover and boil until it's completely cooked.
- Once cooked, open and simmer for a few minutes until oil separates.
- Garnish with coriander leaves and serve with hot rice, chapati or hot ragi mudde.