| Servings |
|
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
|
|
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.