Liver roast/ karal roast


Liver     –  1/2 kg

Onion    – 1 no

Green chilli – 2 nos

Ginger paste  – 1/2 tsp

Garlic paste   – 1 tsp

Pepper powder – 2 tsp

Coriander powder- 1 tbsp

chilly powder       –  1/2 -1 tsp

Turmeric powder   – 1/4 tsp

Garam masala        – 1 tsp

Curry leaves

Salt  as needed

Oil  as needed

Coriander leaves

Heat oil in a pressure cooker, saute onion, green chillies, ginger paste, garlic paste and curry leaves. When onion turns light brown, add coriander powder, pepper powder, chilli powder, turmeric powder and garam masala. Saute in low flame till the masala turn dark brown in colour. Add liver and half cup of water. Then close
the lid and cook for 2 whistles in low flame. When the pressure releases and after 10 minutes, open the lid and reduce the remaining water. When the gravy turns thickens, switch off the stove and garnish with coriander leaves. Serve with rice, chapati or appam.

Note:- Don’t cook the liver too much or else it will go hard.

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