{"id":33004,"date":"2025-03-05T21:00:19","date_gmt":"2025-03-06T02:00:19","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=33004"},"modified":"2025-04-20T11:48:00","modified_gmt":"2025-04-20T15:48:00","slug":"veal-liver-pepper-roast-kerala-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/veal-liver-pepper-roast-kerala-recipe\/","title":{"rendered":"Veal Liver Pepper Roast, Kerala Recipe"},"content":{"rendered":"<p data-start=\"242\" data-end=\"537\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-33009\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Kerala-style-veal-liver-pepper-roast-recipe-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Kerala-style-veal-liver-pepper-roast-recipe-768x1024.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Kerala-style-veal-liver-pepper-roast-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Kerala-style-veal-liver-pepper-roast-recipe-45x60.jpg 45w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Kerala-style-veal-liver-pepper-roast-recipe.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<p data-start=\"242\" data-end=\"537\">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.<\/p>\n<p data-start=\"0\" data-end=\"317\">Everyone in my dad\u2019s 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\u2019t taste as bad as I had expected, and my husband absolutely loved it. After that, I completely forgot about it.<\/p>\n<p data-start=\"319\" data-end=\"625\" data-is-last-node=\"\" data-is-only-node=\"\">The other day, while shopping at a Middle Eastern store, I came across fresh veal liver. I casually asked my husband if he\u2019d like liver roast, and without hesitation, he said yes. So, I bought it and made this Kerala-style Veal Liver Pepper Roast.<\/p>\n<p data-start=\"539\" data-end=\"953\">The rich, tender liver, coated in an aromatic pepper masala, a flavourful and spicy dish that turned out to be a hit.<\/p>\n<h3 data-start=\"1039\" data-end=\"1061\"><strong data-start=\"1042\" data-end=\"1059\">What is Veal?<\/strong><\/h3>\n<p data-start=\"1063\" data-end=\"1384\">Before diving into the recipe, let\u2019s talk about veal. Veal is the meat of young cattle, usually under 6 months old. It\u2019s 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.<\/p>\n<p data-start=\"1386\" data-end=\"1617\">In Kerala, liver is often cooked with spices like black pepper, fennel, and curry leaves, creating a dish that\u2019s both delicious and nutritious. It\u2019s packed with iron and essential vitamins, making it a great energy-boosting meal.<\/p>\n<p data-start=\"955\" data-end=\"1037\">If you\u2019re like me and hesitant about liver, this recipe might just win you over.<\/p>\n<p data-start=\"955\" data-end=\"1037\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-33010\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Veal-liver-pepper-roast-kerala-recipe-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Veal-liver-pepper-roast-kerala-recipe-768x1024.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Veal-liver-pepper-roast-kerala-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Veal-liver-pepper-roast-kerala-recipe-45x60.jpg 45w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Veal-liver-pepper-roast-kerala-recipe.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Veal-liver-roast-kerala-style-600x200.jpg\" \/>\n<div class=\"item ERName\">Veal Liver Pepper Roast, Kerala Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]To Marinate Liver[\/b]<\/li>\n<li class=\"ingredient\">Veal liver- 1\/2 kg or 1 lb<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Ground black pepper- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Making Roast[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 3 tbsp<\/li>\n<li class=\"ingredient\">Fennel seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Crushed garlic- 4 cloves<\/li>\n<li class=\"ingredient\">Crushed ginger- 2-inch slice<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Small onions, sliced- 15 or use 5 large shallots sliced<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Garam Masala- 1 tsp<\/li>\n<li class=\"ingredient\">Ground black pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp or more<\/li>\n<li class=\"ingredient\">Coconut oil- 1 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">You can either use veal, goat or cow liver.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Marinate: In a bowl, mix the liver with Kashmiri chili powder, turmeric powder, black pepper powder, and salt. Let marinate for about 15 minutes.<\/li>\n<li class=\"instruction\">I added the garlic, ginger &amp; green chilies to a mortar &amp; crushed them with a pestle.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Add the crushed ginger, garlic, green chilies &amp; curry leaves, saute till everything turns light golden in color.<\/li>\n<li class=\"instruction\">Add the sliced small onions or shallots, saute till onions turn golden brown.<\/li>\n<li class=\"instruction\">Small onions will make this roast taste better than regular onions.<\/li>\n<li class=\"instruction\">Add kashmiri chili powder, turmeric powder, coriander powder, garam masala and salt. Cook until the raw smell disappears.<\/li>\n<li class=\"instruction\">Add the marinated liver, combine well.<\/li>\n<li class=\"instruction\">Close with a lid &amp; cook covered for 15 minutes till the liver has cooked well.<\/li>\n<li class=\"instruction\">After 15 minutes, open the lid, there will be some liquid in the pan, combine well.<\/li>\n<li class=\"instruction\">Cook for 3 minutes till the liquid dries off.<\/li>\n<li class=\"instruction\">Add 1\/2 tsp ground black pepper and combine well.<\/li>\n<li class=\"instruction\">Add 1 tbsp coconut oil &amp; stir fry.<\/li>\n<li class=\"instruction\">Let all the liquid dry off, stir fry over high heat for 3 minutes till light brown.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; keep it covered for 15 minutes.<\/li>\n<li class=\"instruction\">Serve Hot: Enjoy this Kerala-style Veal Liver Pepper Roast with rice, pathiri, chapati, or Kerala parotta.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p data-start=\"955\" data-end=\"1037\">\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":33011,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,1418],"tags":[1160,1419],"class_list":["post-33004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kerala-cuisine","category-liver","tag-kerala-recipes","tag-liver","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=33004"}],"version-history":[{"count":5,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33004\/revisions"}],"predecessor-version":[{"id":33143,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33004\/revisions\/33143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/33011"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=33004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=33004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=33004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}