Akshayapatram

photo credit: avlxyz

Most of the people I know are crazy about Liver curry so I thought that it might be a good idea to share its recipe on Akshayapatram!

Lamb’s liver – 500 gms (membrane removed, washed,drained and cut into cubes)
Shallots (small onion) – 10 nos (finely chopped)
Ginger – 1 tbsp (finely chopped)
Cloves – 3-4 nos
Coconut oil or any cooking oil – 1 and ½ tbsp
Salt to taste

For curry masala, grind to a fine paste the following

Garlic – 3-4 cloves
Turmeric powder – 1 tsp
Chili powder – 4 tsp
Black pepper powder – 1 tsp
Cumin (jeera) – 1 tsp
White vinegar – 1 and ½ tbsp
Water (as required to make this thick paste)

1. Heat oil in a pan and fry shallots, ginger and cloves till shallots turn brown
2. Add liver, salt and the ground masala curry paste and mix well
3. Add just about a little water and stir. Cook over slow flame till liver is tender and gravy thickens
4. Garnish with onion rings and chopped fresh coriander leaves
5. Serve with rice, chappati, Kerala porotta or plain bread from you bakery!

Till next time…happy cooking!