I have to admit, I was never a fan of liver. The texture, the taste, and even the thought of eating it made me hesitate every time. But sometimes, a dish can change your perception of an ingredient, and for me, that dish was Veal Liver Pepper Roast: a bold and flavourful Kerala-style recipe.
Everyone in my dad’s family loves liver roast and enjoys it with pathiri, palaada, chapati, etc. A few years ago, out of curiosity, I decided to try cooking liver roast in my kitchen. To my surprise, it didn’t taste as bad as I had expected, and my husband absolutely loved it. After that, I completely forgot about it.
The other day, while shopping at a Middle Eastern store, I came across fresh veal liver. I casually asked my husband if he’d like liver roast, and without hesitation, he said yes. So, I bought it and made this Kerala-style Veal Liver Pepper Roast.
The rich, tender liver, coated in an aromatic pepper masala, a flavourful and spicy dish that turned out to be a hit.
What is Veal?
Before diving into the recipe, let’s talk about veal. Veal is the meat of young cattle, usually under 6 months old. It’s known for being tender and mild in flavor compared to beef. Veal liver, in particular, is softer and less intense than beef liver, making it a great choice for those who are new to eating liver.
In Kerala, liver is often cooked with spices like black pepper, fennel, and curry leaves, creating a dish that’s both delicious and nutritious. It’s packed with iron and essential vitamins, making it a great energy-boosting meal.
If you’re like me and hesitant about liver, this recipe might just win you over.
- Veal liver- ½ kg or 1 lb
- Kashmiri chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Ground black pepper- 1 tsp
- Salt- 1 tsp
- Coconut oil- 3 tbsp
- Fennel seeds- 1 tsp
- Crushed garlic- 4 cloves
- Crushed ginger- 2-inch slice
- Green chilies, chopped- 2
- Curry leaves- 1 sprig
- Small onions, sliced- 15 or use 5 large shallots sliced
- Kashmiri chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 2 tsp
- Garam Masala- 1 tsp
- Ground black pepper- ½ tsp
- Salt- 1 tsp or more
- Coconut oil- 1 tbsp
- You can either use veal, goat or cow liver.
- Prep the Liver: Wash the veal liver thoroughly and soak it in water with a little salt and turmeric for 10 minutes. This helps remove any strong odors. Rinse well and drain.
- Marinate: In a bowl, mix the liver with Kashmiri chili powder, turmeric powder, black pepper powder, and salt. Let marinate for about 15 minutes.
- I added the garlic, ginger & green chilies to a mortar & crushed them with a pestle.
- Make the Masala: Use a cast iron pan for better taste, place the pan over medium heat, add 3 tbsp of coconut oil. Add fennel seeds to the oil.
- Add the crushed ginger, garlic, green chilies & curry leaves, saute till everything turns light golden in color.
- Add the sliced small onions or shallots, saute till onions turn golden brown.
- Small onions will make this roast taste better than regular onions.
- Add kashmiri chili powder, turmeric powder, coriander powder, garam masala and salt. Cook until the raw smell disappears.
- Add the marinated liver, combine well.
- Close with a lid & cook covered for 15 minutes till the liver has cooked well.
- After 15 minutes, open the lid, there will be some liquid in the pan, combine well.
- Cook for 3 minutes till the liquid dries off.
- Add ½ tsp ground black pepper and combine well.
- Add 1 tbsp coconut oil & stir fry.
- Let all the liquid dry off, stir fry over high heat for 3 minutes till light brown.
- Take the pan off the heat & keep it covered for 15 minutes.
- Serve Hot: Enjoy this Kerala-style Veal Liver Pepper Roast with rice, pathiri, chapati, or Kerala parotta.
