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Kaleji Masala Recipe in South Indian Keto Style

Goat liver is an interesting ingredient. While you need to develop a taste for it, I thought it would be a welcome meat break in Keto. For your information, goat liver is very high in protein, vitamin A and Iron and pretty low in carbs.

It is often prescribed for young children and lactating mothers in India. It is also very filling, so even a small portion leaves you satiated for a very long time.

Try my Keto Kaleji Masala -Goat Liver South Indian style, if you are looking for something spicy and comforting.

Priya’s Keto Kaleji Masala – Goat Liver South Indian style

There are many ways of cooking goat liver. But the important thing to keep in mind is that, you should not overcook it. It becomes very chewy and distasteful if you cook it longer than required. So stop the cooking at the right time.

My recipe today is inspired from the South of India. It has no tomatoes, and you can make it with some gravy or have it dry. This dish is sure to offer your comfort and nostalgia.

Making Kaleji Masala

1.  Cut the liver into cube size pieces, wash them thoroughly with cold water.

Wash the liver thoroughly

2. Add half a cup could milk and ½ tsp turmeric powder to the liver, and let it soak for half an hour to forty-five minutes.

Soak in milk and turmeric for 30 mins

3. This is a handy trip to remove the meaty smell of the liver, which some people can’t stand. And it also removes all traces of blood and toxins from the liver.

Wash thoroughly with cold water after 30 mins

4. Chop up the onion and keep it ready. In a grinder, make a paste of the ginger, garlic, green chillies and fennel seeds. Keep it aside.

Grind the masala and keep it ready.

5. Heat the ghee in a pressure cooker and add the mustard seeds and dried red chilies to it. Allow the seeds to splutter. Add the curry leaves if you have them.

In the ghee add mustard seeds, dried red chillies.

6. Add the chopped onions and fry till golden in colour. Add the turmeric powder, red chili powder, coriander powder and sauté till the rawness disappears. Keep the heat at medium.

7. Next add the fresh grounded masala and cook on low heat, seeds powder, till the oil separates on the sides.

Add the masala.
Cook till the oil separates.

8. Wash the liver pieces two to three times and drain the water. Add the liver to the masala and sauté on low heat.

Add the liver to the cooker.

9. After about five to ten minutes add a cup of water, bring it to boil, add salt and close the cooker. After 1 whistle, keep the cooker on low heat for twenty minutes.

Cook on low heat for 20 minutes.

10. Once the steam goes, open the cooker and check if the liver is tender.

Check if the live is tender.

11. Now cook without the lid on medium heat, till the water evaporates. Keep stirring at regular intervals.

12. In about ten minutes, the liver will be fully cooked and you will have nice gravy.

13. You can either have it fully dry or keep some gravy. The liver will have a rich dark brown colour when fully cooked. You can also make this dish in coconut oil.

14. Before you serve, sprinkle the black pepper powder and chopped coriander on it.

Garnish with coriander and black pepper.
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