This is a typical roast you would find at the local toddy shop in Kerala also known as ‘kallu shaap.’ Karal Olarthiyathu/ varattiyathu/ varuthathu goes well as a touchings with toddy. Chicken liver stir fried with onions, tomatoes with some crushed peppers tasted exquisite. Toddy shops now have family rooms because people like to taste the food there these days and there is no taboo going and having a meal from such places today. So with my family I have visited one such toddy shop recently and everything we ordered was tasty and super spicy. This is a spicy dry preparation and is strongly flavored with pepper and coconut oil. The detailed recipe with step by step cooking pictures follows.
Chicken livers are high in protein and a rich store of folate, which is important for fertility and helps prevent certain birth defects. Pregnant woman not to eat liver because too much vitamin A can harm the baby. Livers are also loaded with iron to give you energy and a treasure trove of certain B vitamins. This nutritional profile makes them a good choice for anyone prone to anaemia. Chicken livers are also one of the top sources of vitamin A, which helps eye health. Liver is not particularly high in fat, it is very high in cholesterol.
Tips- Clean the liver pieces well, Then add little turmeric, salt and vinegar keep it rest for 15 minutes and wash well in running water for 5-6 times. Cooking liver pieces with less water on medium flame, helps to prevent the liver turns rubbery. It should not be cooked for too long. This recipe will provide you a spicy roast, you can add or reduce crushed black pepper and dry red chilies according to your spice level. Shallots will enhance the taste of the dish instead of onions.
How to Make Karal Olarthiyathu Kallu shaap Style- Kerala Toddy Shop Style Chicken Liver spicy Roast
Wash well liver with little turmeric powder, salt and vinegar. If you want you can cut the liver into small pieces, I have taken it whole because the liver was not so big. Drain out the water completely and set aside.
Heat oil in a pan, add mustard seeds and fenugreek seeds, allow it to splutter.
Add sliced onions and curry leaves, saute until it turns translucent and golden brown in color.
Add crushed ginger, garlic and green chilies. Saute for a couple of minutes, so that the raw smell will goes on.
Add tomatoes and saute until it turns soft and mushy.
Add all the spice powders like crushed red chilies, kashmiri chilly powder, turmeric powder, crushed pepper and coriander powder. Combine well and fry till oil separates. Maintain a very low flame.
Add cleaned liver pieces and salt, mix and toss it till liver pieces combines well with the masala.
Pour in 1/4 cup of water, cover the pan and cook on medium heat till all the water evaporates.
Saute and cook for 2-3 minutes until it turn dry, drizzle little coconut oil and curry leaves on top. Serve hot along with rice, chapati or kappa/ mashed tapioca.
Enjoy!! Happy Cooking and stay healthy.