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Home » Chicken Liver Masala / Kozhi Eral Masala / Kodi Kaarjam Vepudu

Chicken Liver Masala / Kozhi Eral Masala / Kodi Kaarjam Vepudu

February 20, 2014 by Saras 7 Comments

     

Chicken Liver Masala
     In these modern days, we all heading towards fast foods menus like burger, nuggets, fried chicken etc and most of our traditional recipes were not introduced to our kids. It might get vanish in future, if we don't share this with our kids. One of such recipe is liver masala. You can try this with goat liver or chicken lever with slight variation in the cooking time.   
       This exotic recipe is very healthy and promotes blood circulation, boost immunization, increase eye sight etc in our body (to know more about the nutritious fact, check here). 
Preparation time: 10 minutes
Cooking time: less than 30 minutes
Serves: 3 ~ 4
Sources: Sarasyummybites
Ingredients:
1 lb / 450 grams chicken lever
2 ~ 3 big onions, chopped ( for more thokku / curry increase onion to 3)
1 big tomato, chopped
2 tsp crushed ginger and garlic  
½ tsp turmeric powder
2 tbsp ~ 3 tbsp curry powder / kuzhambu milagai thool or  to taste  
Salt to taste
Water as needed
½ ~ ¾ tsp garam masala
2 tsp ~ 3 tsp freshly crushed whole black pepper
Cilantro for garnishing
For Seasoning:
3 ~ 4 tbsp oil
¾ tsp mustard seeds
1 tsp fennel seeds
2 ~ 3 string curry leaves
Method:
1. Wash chicken liver for 3 times and drain the water gently,  cut each pieces into 2. ( this would be trick part but everything have to be done very gently).
2. In a kadai, heat oil in a medium heat and add mustard seeds, allow it to splutter, then add fennel seeds and curry leaves followed by chopped onions.

Chicken Liver Masala
3. When onion become soft and transparent, add crushed ginger and garlic and fry for a minute.
4. Lower the heat and add liver pieces and gently stir it to avoid sticking to the pan. Cook it for a minutes and then add tomatoes and saute for few seconds (don't fry chopped tomatoes too soft and mushy).
5. Add turmeric powder, curry powder and salt. Mix and cook for 5 ~ 7 minutes in medium low heat. Drizzle or add water as needed. ( I added less than ½ cup of water). Adjust salt and spice to taste.
6. Cook until oil separates from the mixture. Stir in between or continue to cook to required consistency.

Chicken Liver Masala
7. Finally, add garam masala and mix.  Then add crushed pepper and chopped cilantro.  Mix and turn of the heat. Transfer the mixture to serving bowl leaving little masala on the pan for kadai sadam.  Serve with sambar rice, rasam rice.
For Kadai Sadam:
8. Add 2 ~ 4 tbsp of cooked rice to the same pan/ kadai with leftover masala, Mix rice with masala  and enjoy. 
Chicken Liver Masala
Print HERE
Chicken Liver Masala 
Preparation time: 10 minutes

Cooking time: less than 30 minutes
Serves: 3
Sources: Sarasyummybites

Ingredients:
1 lb / 450 grams chicken lever
2 ~ 3 big onions, chopped ( for more thokku / curry increase onion to 3)
1 big tomato, chopped
2 tsp crushed ginger and garlic
½ tsp turmeric powder
2 tbsp ~ 3 tbsp curry powder / kuzhambu milagai thool or  to taste
Salt to taste
Water as needed
½ ~ ¾ tsp garam masala
2 tsp ~ 3 tsp freshly crushed whole black pepper
Cilantro for garnishing

For Seasoning:
3 ~ 4 tbsp oil
¾ tsp mustard seeds
1 tsp fennel seeds
2 ~ 3 string curry leaves

Method:
1. Wash chicken liver for 3 times and drain the water gently,  cut each pieces into 2. ( this would be trick part but everything have to be done very gently).
2. In a kadai, heat oil in a medium heat and add mustard seeds, allow it to splutter, then add fennel seeds and curry leaves followed by chopped onions.
3. When onion become soft and transparent, add crushed ginger and garlic and fry for a minute.
4. Lower the heat and add liver pieces and gently stir it to avoid sticking to the pan. Cook it for a minutes and then add tomatoes and saute for few seconds (don't fry chopped tomatoes too soft and mushy).
5. Add turmeric powder, curry powder and salt. Mix and cook for 5 ~ 7 minutes in medium low heat. Drizzle or add water as needed. ( I added less than ½ cup of water). Adjust salt and spice to taste.
6. Cook until oil separates from the mixture. Stir in between or continue to cook to required consistency.
7. Finally, add garam masala and mix.  Then add crushed pepper and chopped cilantro.  Mix and turn of the heat. Transfer the mixture to serving bowl leaving little masala on the pan for kadai sadam.  Serve with sambar rice, rasam rice.

For Kadai Sadam:
8. Add 2 ~ 4 tbsp of cooked rice to the same pan/ kadai with leftover masala, Mix rice with masala  and enjoy.

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Reader Interactions

Comments

  1. divya

    February 21, 2014 at 12:26 am

    Very tempting clicks ........... Looks so yummy!

    Reply
  2. Sangeetha Nambi

    February 21, 2014 at 1:18 am

    Mouthwatering here !

    Reply
  3. Babitha

    February 21, 2014 at 3:22 am

    the picture tempts more

    Reply
  4. Hamaree Rasoi

    February 21, 2014 at 4:19 am

    Lovely looking Chicken liver masala.
    Deepa

    Reply
  5. Unknown

    February 21, 2014 at 6:08 am

    wow looks so inviting, not a bit fan of liver but this makes me drool.

    Reply
  6. Asiya Omar

    March 24, 2014 at 3:48 am

    Tried and tasted. really delicious.

    Reply
  7. Saraswathy Balakrishnan

    November 16, 2016 at 4:55 pm

    very yummy and mouth-watering...too bad im the only one who love to have liver in my family:(

    Reply

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