Like any other non-veg item, this too is a very delicious item in chettinad cuisine. Liver though little bit high in fat content, is a good source of iron. It is very good for young children, pregnant ladies and for lactating young moms.
One thing to be taken note of while preparing any pepper fry or curry is that all the hotness needed for the curry should never be made up from the pepper. Too much of pepper will make the body hot and sometimes will produce a heart burn. So use half the quantity chili powder and in the end add pepper powder for the flavor, hotness and taste.
Liver-200 Gms (cut into very small pieces)
Chopped onion (big)-1 or small onions-20
Ginger paste-1/4 teaspoon (very little qty)
Turmeric powder-1/2 teaspoon
Chili powder or kuzhambu milagai thool -1 teaspoon
Freshly ground pepper-1 teaspoon
Cinamon-2 small pieces
Fennel seeds-1 teaspoon
In one table spoon of oil season the fry with the items given for seasoning. Add onions sauté for a while then tomatoes, ginger, garlic one by one and sauté nicely. Now add the small liver pieces and sauté till they turn white. Now add turmeric powder and a cup of water. Keep the flame in medium. Cook for 5 minutes closing the kadai with a lid. Now open the kadai. Add the chili powder ,corriander powder and the salt needed. Check there is water to cook for 5 more minutes. If found less add ¼ cup of water. Now cook with the lid open. When the curry turns to your desired consistency add the pepper powder. Mix well. Cook for 2 more minutes. If you find the curry very thick, you can add little water. Usually we cook till the oil separates. But the curry will taste good in any consistency. Before switching off the stove make sure that the curry has enough salt and hot taste. If found less you can add and cook for 2 minutes. Finally garnish with coriander leaves if you have stock.