Serves - 2
Ingredients:
Chicken Liver - 200 gms
Onion - 1 medium size thinly sliced
Tomatoes - 1 medium size chopped finely
Curry leaves - 1 spring
Ginger Garlic Paste - 1 tblspn
Coriander powder / Malli podi -1 tblspn
Chilli powder - 1 tsp or to taste
Turmeric powder / Manjal podi - 1 tsp
Garam masala powder - 1 tsp
Fennel Seeds / Saunf / Sombu - 1 tsp
Salt to taste
Coriander leaves / Cilantro - for garnishing
Oil - 2 tblspn
Method:
Heat oil in a kadai. Add in fennel seeds and let them sizzle.
Add in onions and saute them for few mins. Add in ginger garlic paste and saute them for a mins.
Add in curry leaves and mix them well.
Now add in salt, spice powders and mix well.
Throw the tomatoes in and give a stir. Cook the tomatoes till they turn slightly mushy.
Add in chicken liver and toss well with the masala
Cover this with a lid and cook on a low heat for 15-20 mins till the chicken liver is cooked completely, but doesn't turn mushy.
Now open the lid and cook on a high heat, till all the water evaporates and the dish gets thick and dry.
Throw in lots of coriander leaves and mix well so that the flavours will get united.
Serve this curry with plain white rice and rasam.
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