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Wednesday, September 17, 2008

Saiva Eeral Poriyal (Vegetarian liver fry)

This is yet another recipe found out by the famous chettinad cooks. This curry, I swear will exactly look like the original liver fry. Unlike the vegetarian fish curry, this is not very difficult to prepare also. I am afraid the chettinad cooks are going to file a case against me for bringing their cooking secrets out. However I love to share the little secrets I found out with my readers. The whole green gram dhal is used to make the liver pieces. For big functions the powder is got grinded from the flour mill. But small quantities can be grinded in the mixie at home
Green gram (pachai pasi payaru) -1 cup

Ingredients for the masal
Onion (small)-20
Chili powder-2teaspoons
Turmeric powder-1/2 teaspoon

Green gram powdered and grinded with a teaspoon of fennel seed and a teaspoon of salt in the consistency of idly batter-1 cup

Coconut paste
Coconut-3 table spoons
Fennel seeds-1 teaspoon
Ginger-1 small piece
Garlic-4 pods
Mince the onion and tomatoes. Grind the coconut paste. Keep the idly pan in the stove and make idlies with the grinded green gram dough. Once the idlies are cold cut them in the shape of small liver pieces using a knife. Keep the kadai in the stove. In two tablespoons of oil season the fry with a small piece of cinnamon, 2 cardamoms and a teaspoon of fennel seed. Add the onion and tomato pieces and saut√© nicely. Add the coconut paste along with the chili powder and little salt mixed in ¼ cup of water. Once the mixture turns little thick add the liver pieces and cook for few minutes and switch off the stove.


v said...

Solai akka,

Being a hard core vegetarian i do not know anything about there tasty chettinad recipes. Thank you very much for considering people like me and sharing your vegetarian version. I tried your chumma kuzhambu and it was awesome.


Divya Vikram said...

OMG! they look exactly like liver...Great post..Have never heard of these..Will try this sometime

Cham said...

Ha ha, You are Rocking by sharing all the chettinad secrets Aunty :) I would have never thought About eeral stir fry! Sound simple,my quest might be little stupid but need little clarification is that Whole green gram dhal with green husk ?

Sujatha said...

Thats an excellent recipe! Very much looks like liver fry.. and sounds so simple too.. need to try this soon..

Illatharasi said...

Hi Solai, thanks for sharing the chetinad secrets.... Eeral fry is my favourite, used to have to whenever I go India.... now I can make myself :)

Great recipe, thanks again for sharing it.

Saravanan said...

Dear Achi,

What a special surprise you had in store for me!! I was thrilled when i found out. :P

Loved every aspect of my stay, wished i had a few more days to spare though. Meena and dad were wonderfully warm and the food...marvellicious!!

I even went to the ancient shiva temple nearby. Luved it!! Pity i did not get to see the book as we were so pressed for time but i must say i felt so much at home when i was there.

Looking forward to my next visit and yes, thanx for the tidbits. :)

So happy i am to have met you here!!


Priti said...

Wow this is very new for me..I never tasted this too ....looks yummy ..and healthy...thanks for sharing the wonderful recipe :)

Solai Chidambaram said...

Yes cham.It is the whole green gram with green husk.It is the green skin of the dhal that gives the dark green colour to the vegetarian liver pieces.

Solai Chidambaram said...

Happy to know saravanan that your stay in chettinad was good.Dad and meena told that your family was very sweet.I am also happy to have gained a friend like you through my blog


why dont u try and post it in tamil. the recipes and photos are good and awesome.

i will try to make vegeterian livery fry. fennel seeds means

sailaja said...

Hello Solai,

I'd like to contact you via email. Can you reach me at sailusfood[at]gmail[dot]com

Thank you,

Solai Chidambaram said...

Amridha,It is always nice to post the recipes in our mother tongue.But the problem is that though I am a genuine chettinad achi,I was born and brought up in kerala.I can only manage writing tamil somehow but not a standard blog.saw your blog.wonderful tamil.enjoyed it.

SriLekha said...

wow! they look similar as liver!
added u to my blog roll!

R.Punitha said...

Hi ,
I want to subscribe to your site, Please help me,
Thank you.

Subhashini said...

I tried this yesterday and it came out really well.. My hub said it tasted like liver...

Do you have any recipes for saiva chicken : :0)

Thanks a lot for sharing your recipe

Poornima said...

Hi Achi,
Do i have to soak the paasi payaru and then grind it with sombu like idly maavu?
I have never heard of this recipe and i mentioned abt this to my parents, i am also going to try the cabbage egg curry looks very yummy and i feel hungry just looking at ur blog, reminds me of amma and ooru.

Solai Chidambaram said...

no poornima.no need to soak the pasipayaru.just dry grind it.

bicks said...

nice recipe. i love chettinad recipes.for veggi like me.. i think this recipe is real treat.

Sowmya said...


Excellent recepies.
Its really very helpful for starters just like me.Thank you.

Sri said...

Hello Achi,
Can you please give the recipe for chicken liver ?


Sri said...

Hello Achi,
Can you please give the recipe for chicken liver ?


ramya said...

Hi.........tried ur simple thakkali rasam today for lunch... it turned out excellent.... thanks a lot and keep posting such tasty recipes..

jayalakshmi said...

solai achi
the photo has kasa kasa and cloves(looks like)should we add that also

Gracyvivek said...

hello achi how r u?today i tried saiva earal fry.it came well.But only thing is the color didnt come as shown in ur picture....i follwed wht u said but what could be the misstake for not getting tye dark color...

and also i tried fish fry.i added egg also.it was so soft on the upper side of the fish and the taste was awesome..

plz clear my doubt for veg earal fry...

take care

Sujatha said...

Hello Aachi,
Thanks for the good recipe. I have a doubt, the photos of the ingredients have a couple of extra things which is not mentioned in the recipe list. Could you please clarify?

Many thanks

Solai Chidambaram said...

Sujatha,I have left out small jeera and asafoteda in the cocunut paste section
In the masala section, only the items to be seasoned are left out.
A small piece of cinamon,curry leaf and fennel seed

Sujatha said...

thank you so much for the quick reply. I had made this tonight and it was an instant hit. I got to know about your site from a programme on kairali tv.

sujatha, kodungallur

Solai Chidambaram said...

Thankyou sujatha.Happy to note that you saw the cookery programme shooted in my home in chettinad.I had my education in kerala and love kerala food.I rarely attempt this recipe as it is little time consuming.good to note that you have taken the strain

subhasenthil28 said...

Tried again.. awesome.. loved it .. My little one (2years old..) was asking me again and again 'what's that amma,whats that amma? is that chicken.. ' she did luved it. :)

Thanks a lot for sharing a wonderful recipe

Jessi said...

Solai akka,

I have seen and cook many items from your kitchen. Can i know how to make sambar powder.

Jeeboomba said...

Hello Aachi,
I tried the saiva eeral poriyal today.I didn't get the color shown in the picture and also I put 3 garlic pods.. I got the raw smell after the whole thing was done...masala didn't get inside the eeral.. I don't know where i went wrong... Could you pls suggest me some tips?

Solai Chidambaram said...

jeeboomba,if you get the raw taste of garlic then dont grind it along with cocunut.add a teaspoon of ginger garlic paste while sauting the onion and tomatoes.dont worry abt the colour.it depends on the green gram you are using.I hope you used the green gram ie, pasipayaru and not pasiparuppu

Jeeboomba said...

Hi Aachi,
Thanks for yr quick reply.. I tried green gram not pasiparuppu...I will try the modification when I try it again...

raji said...

what a great taste. I am pure vegetarian. we do some recipes with whole green gram flour..Long time ago I had this liver poriyal. In Canada, each and everyday I an trying to cook one traditional dish for my kids....thanks to this post.--Raji

Saro said...

Hi..I jsut just reading your recipie and tried saiva eral..I came out well..But even after well cooking its having the RAW GREEN SMELL..is this the original taste or anything can be done to remove the RAW smell of pasi payaru..

Solai Chidambaram said...

saro,I didnt mind the pasipayaru smell.If you feel it odd try roasting it before grinding.

Poorni said...

Hello Amma,

I tried your recipe, it was really great and my husband loved it. I shared this recipe with my mom who tried and now she is sharing with her friends and sisters. One thing my mom did is she made this recipe as a side dish for roti. She made the recipe as semi solid.

Thank you very much for sharing all these awesome recipes..

Skl said...

Hello aunty,
We tried this dish,it was great,first appearance looks typically like liver fry,appreciate the thought of chettinad chefs to have thought of the recipe and make it look non vegetarian,it tastes good too,had with curd rice,thank you,

hogoson mego said...

I tried this yesterday! It was so awesome and I give this recipe a double thumbs up for anyone who wants to try!

Chock said...

Hello Aachi,

You make really fantastic dishes and I love them all. I love vendaikai pachadi and saiva eeral poriyal. Both were extraordinary.
I follow your blog regularly. Expecting more vegetarian dishes from you.

Thanks a lot

Unknown said...

Dear Aunty,

What a fabulous recipe! I am a recent convert from non-vegetarian to vegetarian - I started out for the ethical reasons. But decided to continue for the multiple health benefits.

I've realized I don't miss the non-veg items at all - it is only tamil masalas that truly add any taste to the meat.

So thank you very, very much for providing these saiva-versions of famous non-veg recipes!

Greatly indebted to you for opening our eyes to all the possibilities in tamil cuisine!!

Best regards.