South Indian
Chicken Liver Pepper Fry (Eeral Varuval)
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Chicken Liver Pepper Fry (Eeral Varuval) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the chicken livers, trim away any connective membrane, and cut into bite-sized pieces.
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Crush the black peppercorns and fennel seeds coarsely in a mortar. This rough crush, not a fine powder, is what makes the dish a pepper fry.
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Heat the coconut oil in a wide pan, pop the mustard seeds, then add the curry leaves and dried red chilies and let them sizzle a few seconds.
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Add the sliced onion and fry until golden, about 6 minutes, then add the ginger garlic paste and chopped tomato and cook 4 minutes until the tomato softens.
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Add the livers, turmeric, crushed pepper and fennel, slit green chilies and salt, and turn the heat up, stirring often so the livers sear rather than stew, about 7 minutes until just cooked through.
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Take it off the heat as soon as the livers are set, since a few extra minutes turn them dry, and serve hot with rice.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Liver Pepper Fry (Eeral Varuval), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chicken Liver Pepper Fry (Eeral Varuval) carries coconut. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 270 kcal
- Protein
- 23 g
- Carbs
- 7 g
- Fat
- 17 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 480 mg
- Saturated fat
- 6 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chicken Liver Pepper Fry (Eeral Varuval) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.