Chicken liver kalovuna


Chicken liver kalovuna


For liver vuna:

  • Chiken liver: 1/2kg(wash it very well with hot water)
  • oil:1/4cup
  • potato(cut into cube): 1 big(optional)
  • Beresta(fried onion): 1/2cup
  • Red/dark vinegar:2tbsp
  • ginger garlic paste: 1tbsp each
  • cardamom: 3, cinnamon: 2 stick, clove: 2, bay leave: 1
  • turmeric powder: 1tsp
  • black pepper powder: 1tsp
  • red chili powder: 1tbsp
  • cumin and coriander powder: 1tsp each

for kalovuna masala:

  • mustard oil: 1/4cup
  • roasted cumin seeds: 1tsp
  • onion: 1 big (cut into cubes)
  • green chili: 3
  • ajwain (radhuni) powder: 1/2tsp
  • Fennel seeds powder: 1/2tsp
  • cardamom: 2, cinnamon: 1 stick, black pepper: 4


In a karahi, add oil and whole garam masala. Then add all other spices and ½ cup water. Cook it until oil separates.
Add liver pieces and mix well.let it cook until start to boil. now cover and cook on low flame until liver tender (around 20 minutes). stir occasionally. When all water dries up, turn off the heat.
Heat mustard oil in a karahi or pan, add whole garam masala, onion cubes and green chili. Then add cooked liver curry and let it fry on high flame. Keep stirring. add radhuni, fennel and cumin powder and mix well. Cover and cook for 5 minutes on low flame.
Turn off the heat and serve hot with bread, raita or plain rice.



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