Kaleji Ka Faal: Mutton Liver Pepper Fry Recipe
Kaleji Ka Faal, a beloved dish hailing from the rich culinary traditions of Hyderabad, is a delectable preparation that transforms tender mutton liver into a spicy and flavorful delight. This dish is not just a side; it embodies the essence of Hyderabadi cuisine, renowned for its bold flavors and aromatic spices. Whether you’re hosting a special dinner or simply wish to enjoy a comforting meal, Kaleji Ka Faal is sure to impress your guests and tantalize your taste buds.
Ingredients
Below are the essential ingredients you’ll need to create this exquisite dish:
| Ingredient | Quantity |
|---|---|
| Mutton Liver | 300 grams |
| Onions (cut into large pieces) | 2 |
| Tomatoes (deseeded) | 2 |
| Green Chillies | 2 |
| Ginger Garlic Paste | 2 teaspoons |
| Black Pepper Powder | 2 teaspoons |
| Salt | 3/4 teaspoon |
| Coriander Leaves (chopped) | 1/2 cup |
| Sunflower Oil | 2 tablespoons |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 25 grams |
| Carbohydrates | 15 grams |
| Fat | 12 grams |
| Fiber | 2 grams |
Preparation Time
| Task | Time (in minutes) |
|---|---|
| Preparation | 5 |
| Cooking | 15 |
| Total Time | 20 minutes |
Servings
| Servings | 4 |
Cuisine
| Type | Hyderabadi |
Course
| Category | Side Dish |
Diet
| Diet Type | Non-Vegetarian |
Instructions
To embark on your culinary journey to create the exquisite Kaleji Ka Faal, follow these detailed instructions carefully:
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Preparation of the Liver: Start by thoroughly cleaning and washing the mutton liver under running water. Once it is clean, cut the liver into small, bite-sized pieces and set aside for later use.
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Making the Spice Paste: In a mixer jar, combine the chopped onions, green chillies, ginger garlic paste, black pepper powder, chopped coriander leaves, and salt. Grind these ingredients together into a fine paste. Once done, transfer the paste into a bowl and set it aside.
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Preparing the Tomato Puree: Cut the tomatoes into halves and remove the seeds. In the same mixer, grind the deseeded tomatoes into a smooth puree. This will add a rich, tangy flavor to the dish.
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Cooking the Onion Mixture: In a pressure cooker, heat the sunflower oil over medium heat. Once the oil is hot, carefully add the ground onion paste to the cooker. Stir well and cook the mixture for a few minutes until the raw smell disappears and the paste turns golden brown.
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Incorporating the Tomato Puree: Add the tomato puree to the onion mixture in the cooker. Continue to cook this mixture, stirring frequently, until it thickens and begins to leave the sides of the pan, which indicates that the flavors have melded beautifully.
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Adding the Mutton Liver: Gently add the prepared mutton liver pieces into the cooker along with approximately one cup of water. Stir everything together to ensure the liver is well coated with the spicy onion-tomato mixture.
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Pressure Cooking: Secure the lid of the pressure cooker and cook on high heat for about 5 whistles or until the mutton liver becomes tender. This cooking process helps infuse the liver with all the spices, resulting in a succulent dish.
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Final Touches: Once the cooking is complete, carefully release the pressure and check the seasoning. Adjust the salt or black pepper powder according to your taste preferences.
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Garnishing: Garnish the Kaleji Ka Faal generously with chopped coriander leaves, adding a fresh touch and enhancing its aroma.
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Serving Suggestions: Serve your Kaleji Ka Faal hot, alongside Indian breads such as Spicy Aloo Naan or crispy Chicken Corn Fritters, for a delightful meal that embodies the flavors of Hyderabadi cuisine.
Enjoy your culinary creation of Kaleji Ka Faal—a dish that is not only rich in flavor but also steeped in cultural heritage, sure to delight anyone who tries it.
