This is one of the most favourite dishes for me & my grandpa!! while I sit down writing this 1st post of 2015 I'm drooling seeing the pic & thinking about kaliya rather than finishing the post :P Trust me though the combo of mutton liver with fried veggies cooked in Coconut milk might sound weird but once you have a spoonful of it, your taste buds will hit with super flavours that will ask for more! At home we cook out a high calorie spread when we have guests at home which are authentic srilankan dishes [HIgh calorie than biriyani!!] - Nei choru, Mutton aanam, Paruppu Karthika, Kaliya, Chicken 65, Raita & Tomato jam! Ok Getting back to the recipe Though it takes little effort to prep, but cooking it altogether is one shot!
Cooking Time: 30 mins
Serves: 6 - 8
Ingredients:
Mutton Liver - 250 gms [Washed & Cleaned]
Raw Banana/Plaintain - 2
Brinjal - 4 - 5 Medium sized
Potatoes - 3 if big, 4 if medium sized
Small Onion/Shallots - 10 - 15
Tomatoes - 1 Chopped
Green chilli - 4-5 Slit
Coriander leaves - a handful
Pandan leaves/ Rambai eelai - 1
Coconut Milk - thick 1 cup & Thin coconut milk 3 cups
Ginger garlic paste - 1/2 tbsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Fennel powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - oil to deep fry & 3 tbsp oil for curry
Method:
- Wash and clean the liver and cut into cubes and pressure cook until done with little salt, pinch of turmeric and 1 tsp ginger garlic paste and keep it aside.
- Now cut the potatoes, Raw banana, and Brinjal into 1” inch cubes and marinate each of the separately in bowls by adding pinch of turmeric powder and salt and keep it aside.
- Meanwhile grind the coconut and squeeze the milk and save the 1st thick milk and later add water and grind it again and squeeze the required thin milk.
- Heat some oil to deep fry in kadai and fry the veggies in batches one by one until golden brown and drain in kitchen tissue and keep it aside.
- Now take a vessel that you are going to cook and add the thin coconut milk, shallots, tomatoes, ginger garlic paste, masala's [ chilli powder, jeera powder, coriander powder, pinch of turmeric powder] green chillies, coriander leaves and rambai eelai/pandan leaf and mix well, Swtich on the flame and place the vessel on med - high flame and allow it boil and cook.
- after 5 - 7 mins, once the raw ginger garlic flavour disappears, add in the fried veggies and allow for one boil.
- Now add in the cooked liver and allow it for one more boil. then check for the taste and add salt
- Finally pour in the thick 1st coconut milk and allow it boil for 2 mins and switch off the flame.
Now the Yummmmmmmy authentic kaliya is ready to relish! This tastes best with iddiyappam[string hoppers], Appam[Hoppers], and Nei chor!
Notes:
Since it's made with coconut milk , do not allow it over boil as it will not taste good.
If you want you a add a dash of lime juice to it when it's completely cooled down for a tangy flavour.
AND! vegetarians can very well try this dish without adding the liver.. Trust me it will taste good too, we often do without adding any non vegetarian ingredients to this dish and it's called Pacha kaliya! :)