Mutton Liver Fry

A bold, spiced mutton liver fry with the characteristic deep flavour of Chettinad cooking. Mutton liver is one of the richest sources of iron and B12, and when cooked well with aromatic spices and caramelised onions, it becomes an irresistible side dish for rice or parotta.

⏱ Prep: 20 mins🍳 Cook: 30 mins⌛ Total: 50 mins🍕 Serves: 4

Ingredients

  • 400g mutton liver, cleaned and cut into cubes
  • 2 tbsp Precious cold pressed groundnut oil
  • 2 large onions, finely sliced
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, slit
  • 2 tomatoes, finely chopped
  • 1 tsp turmeric
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 1 tsp garam masala
  • Salt to taste
  • Curry leaves and fresh coriander to garnish
  • Lemon juice to finish

Step-by-Step Instructions

  1. Wash liver cubes under running cold water. Marinate with turmeric, 1 tsp red chilli, and salt for 15 minutes.
  2. Heat oil in a wide heavy pan. Add sliced onions and fry until deep golden brown.
  3. Add ginger-garlic paste and green chillies. Cook for 2 minutes.
  4. Add tomatoes and cook until completely soft and oil separates.
  5. Add remaining red chilli, coriander, cumin, and fennel powders. Cook 2 minutes.
  6. Add marinated liver pieces and stir well on high heat to seal on all sides, about 3 minutes.
  7. Cover and cook on medium heat for 10 minutes.
  8. Uncover, add garam masala and curry leaves. Cook on high, stirring, until masala dries and coats the liver.
  9. Squeeze lemon juice. Garnish with fresh coriander. Serve immediately.
Chef's Tip: Do not overcook liver – it becomes tough and rubbery. Once it loses its pink colour inside (cut a piece to check), it is done. Precious cold pressed groundnut oil at high heat gives the liver its characteristic seared, slightly charred exterior.

Cook with authentic cold pressed oils — the difference is in every bite.

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Suren

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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