Goat liver masala.

In my hometown serving non vegetarian curries along with Idly for breakfast (especially on holidays) is a very common culture. The most preferred combination are Idly with meen kuzhambu (Fish curry), Soft dosa with kothu curry (minced goat curry), Idiyappam with paya (goat leg stew), Aappam with Duck curry:) etc. One among them is the goat liver masala / Eeral masala , which won't require pressure cooking or longer cooking methods. So it is preferred by those who can spare lesser cooking time.

Health benefits:
Any liver especially the Goat's is always considered a good source of Vitamin A and a good remedy for nightblindness. Those who have cholesterol complaints should reduce the liver consumption. Click to see the nutrient fact.

Goat liver curry / Aattu eeral masala:



Ingredients:
Goat liver - 1/2 lb (1/4 kg)
sesame oil - 2 tbsp
Red onion / shallot (chopped) - 1 cup
fennel seeds (sombu)- 1 tsp
Curry leaves - 1 sprig
coriander powder - 2 tsp
red chilli powder - 1 tsp
turmeric powder - a pinch
tomato - 1 (chopped)
salt - to taste
ginger garlic paste - 1 tbsp

To grind:
Shallot onion - 6
(or) Small size Red onion - 1/2
Black pepper - 1 tbsp
Shredded coconut - 1/2 cup
cumin seeds - 1 tsp

How to choose a good liver?
Buy dark brown colored liver. Don't buy the ones with white spot or holes in the outer layer. While chopping look carefully for affected portion inside and remove.

Procedure:
Wash and clean the liver.
Cut it into 1 inch size cubes.

Grind the shallot or red onion , coconut , pepper and cumin seeds together to a coarse paste.
Heat 1 tsp oil in a pan. Add the fennel seeds and let it become red. Then goes the curry leaves. Put the chopped onion and fry till it becomes transparent.
Now goes the ginger garlic paste followed by chopped tomato.
Fry till the oil oozes.

Add the cubed liver and cook covered with a cup of water.

After 10 minutes add the ground masala, coriander powder, red chilli powder, turmeric powder and salt.

Cover and cook till the raw smell vanishes. keep stirring occasionally, till the koottu / curry becomes a gravy.

Eeral (liver) curry is ready.

Serving suggestions:
Serve hot with Idly , dosa or hot rice.