I have to admit that I was never a liver fan. The texture, the taste and even the thought of eating it made me hesitate every time. But sometimes a dish can change its perception of an ingredient, and for me this dish was the veal shakers pepper roast: a brave and tasting recipe in Kerala style.
Everyone in my father’s family loves the liver roast and enjoys him with Pathiri, Palaada, Chapati etc. A few years ago I decided to cook liver roast in my kitchen. To my surprise it didn’t taste as bad as expected, and my husband absolutely loved it. After that I completely forgot.
The other day I came across fresh veal shakers while shopping in a shop in the Middle East. I casually asked my husband if he likes roast liver and without hesitation, he said yes. So I bought it and made this KalkWebleber pepper roast in Kerala style.
The rich, delicate liver, covered in an aromatic pepper masala, a tasty and spicy dish that turned out to be a hit.
What is veal?
Before we immerse yourself in the recipe, let’s talk about veal trade. Veal is the meat of young cattle, usually under 6 months. It is known to be tender and mild in taste compared to beef. In particular, the liver of the veal liver is softer and less intense than beef lover, which makes it a good choice for those who are new to the liver.
In Kerala, the liver is often cooked with spices such as black pepper, fennel and curry leaves, creating a dish that is both delicious and nutritious. It is full of iron and essential vitamins, which makes it a great energy supply.
If you are like me and hesitate in the liver, this recipe could simply convince you.
Valley liver pepper roast, Kerala recipe
Author: Thasneen
Recipe type: Primarily
Kitchen: Indian
- Calf liver ½ kg or 1 lb
- Kaschmiri-Chilipulver- 1 TL
- Turmeric powder- ⅛ TSP
- Ground black pepper- 1 teaspoon
- Salt 1 TL
- Coconut oil 3 tablespoons
- Fennel seeds- 1 teaspoon
- Shooted cloves of garlic
- Crushed Ginger-2-inch disc
- Green chili, hacked- 2
- Curry leaf 1 branch
- Small onions, sliced 15 or 5 large shallots in tow
- Coriander powder- 2 tl
- Garam Masala-1 TSP
- Ground black pepper ½ tl
- Salt 1 tsp or more
- Prepare the liver: Wash the veal liver thoroughly and soak them with a little salt and turmeric for 10 minutes. This helps to remove strong smells. Rinse well and drain.
- Marinate: Mix the liver with Kashmiri chilipulver, turmeric powder, black pepper powder and salt in a bowl. Let it marinate for about 15 minutes.
- I added a mortar to the garlic, ginger and green chillies and crushed them with a pestle.
- Masala make: Use a cast iron pan for a better taste, put the pan over medium heat and give 3 tablespoons of coconut oil. Add fennel seeds to oil.
- Add the shredded ginger, garlic, green chillies and curry leaves, fry it until everything becomes light gold.
- Add the cut small onions or shallots, fry the onions until golden brown.
- Small onions make this roast better than normal onions.
- Add coriander powder, Garam Masala and Salt. Cook until the raw smell disappears.
- Add the marinated liver, combine well.
- Close a few minutes with a lid and cook until the liver has cooked well.
- Sprinkle the ground black pepper for additional heat and mix until everything is well covered.
- Let the entire liquid dry and let it fry on strong heat.
- Last touch: Cover and cook for a few minutes and let the flavors mix. The liver should be tender, spicy and aromatic.
- Serve hot: Enjoy this Kalala calf chalbery pepper roast with rice, pathiri, chapati or Kerala Parotta.
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