Skip to main content

Saiva Eeral Varuval/Vegetarian Liver Fry



For the day 2 of Blogging Marathon#31 under the theme meatless dishes I am sharing you all a vegetarian version of liver fry.
Goat liver fry is popular in some households and even in authentic non-vegetarian restaurant,but today,s recipe is a vegetarian version.Yes its a vegetarian even vegan version of liver fry,the ground  whole green gram/moong dhal is used here to make the liver.
We had this one in one of our relative house feast for the vegetarians and it was a huge hit and everybody liked it.Now off to the recipe.....................................



Ingredients

IngredientQuantity
Whole mung beans/
Paasipayaru 		1 cup(soaked)
Onion(finely chopped)1(medium size)
Tomato(finley chopped)1(medium size)
Turmeric powder1/4tsp
Curry leaves/karivepillai
5-6 leaves
Oil1tbs
Salt1tsp

Grind to a paste 


IngredientQuantity
Garlic/poondu3 cloves
Ginger/inji1/2' piece
Fennel seeds/sombu1tsp
Coconut(grated)3tbs
Roasted gram dhal/
 pottukadalai		1tsp
Red chilly/varamilagai5-6
Black pepper/milagu1/2tsp

For the tempering

IngredientQuantity
Cloves/lavangam3
Cinnamon/pattai1/2' piece
Fennel seeds/sombu1/4tsp


Method 

  • Grind the soaked mung beans with 1/4tsp of salt to a fine paste with little water  in a blender and keep it aside. (should be in idly batter consistency)
  • Keep the idly steamer and grease the idly plate, pour the ground batter to each hole.Steam for it for 10 minutes or till it is cooked completely.Let it cool down,after cooling remove it and cut into small pieces,set it aside.
  • Meanwhile grind the given ingredients to a fine paste.
  • Heat the pan do the tempering,add the onion,curry leaves and saute it with a pinch of salt.Then add the tomatoes cook it til mushy.
  • Now add the ground paste,fry it till the raw smell goes off,rinse the mixie jar with 1/2 cup of water,salt and let it boil.Once the mixture becomes thick add the cut pieces and cook it for 2-3 minutes or till it becomes dry.Put off the fire.

  • Saiva eeral varuval is ready.Serve it with rasam and rice



Enjoy...................................
  • Use the whole moong with the skin to get the color.
  • Remove the cooked moong idly from the idly plate after it cooled down completely.
Check out my fellow bloggers participating in Blogging Marathon#31.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Corn Flour Halwa

For the final week of blogging marathon#17 I have chosen the Indian sweets payasam and halwa theme,today's recipe is cornflour halwa.This halwa is also known as Karachi Halwa. Corn flour halwa is a delicious and excellent halwa which can be made in no time with easily available ingredients and lesser amount of ghee.Here goes the recipe for simple halwa......... Ingredients Ingredient Quantity Corn Flour 1/2cup Sugar 11/2cups Water 21/2cups Ghee 2-3tbs Cashews(finely chopped) 2-3tbs Elachi powder/ellakai podi 1/2tsp Food colour(red or orange) a pinch Method                         Fry the cashews in 1/2tsp of ghee and grease a small plate or tray with little ghee.Mix the corn flour with 11/2cups of water along with the food color without any lumps,keep aside.Heat a heavy bottom pan and add the sugar and 1 cup of water,bring it to a boil till it beco...
Post a Comment
Read more