Liver Curry



Liver – 750 gm cut into big chunks

Turmeric powder – 1/2 tsp

Water – 1 cup

Oil – 2 tbsp

Ginger – 1 1/2 tbsp crushed

Garlic – 1 1/2 tbsp crushed

Onions – 2 medium sliced

Green chillies – 6 slit

Curry leaves – 2 sprigs

Coriander powder – 3 1/2 tsp

Turmeric powder – 3/4 tsp

Pepper powder – 3/4 tsp

Garam masala – 3/4 tsp

Vinegar – 4 tsp

Salt – to taste

Thin coconut milk – 3 cup

Thick coconut milk – 1 cup



Pressure cook the liver chunks along with turmeric powder and water for 20 minutes on a low flame, after the first whistle.  Cut the liver into thin strips and save the leftover gravy.  Heat oil in a non-stick pan and add ginger and garlic.  Fry till the aroma comes out.  Add onions, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add the spice powders and sprinkle some water.  Fry till the aroma comes out.  Add the liver, leftover gravy, thin coconut milk, vinegar and salt.  Mix well and cook covered on a low flame for 10 minutes.  Add the thick coconut milk, mix well and switch off the flame.  Serve lip-smacking ‘Liver Curry’ with steamed rice, appam, vattayappam, puttu or chapathi.  Cheers!

Do not add salt while cooking the liver chunks.  It will become hard.

1 Comment
  1. Yumm, my H will definitely love this curry.