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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.


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