"Vali (Malabar Spinach / Basale) And Chicken Liver Curry" ... A spicy curry that goes well with Ghee Rice ... Yummy Yumz ...
** Preparation of Vali (Malabar Spinach / Basale) with addition of both fresh or dried prawns is a common dish amongst Konkani Saraswats who eat fish. I simply love that curry very much and I have posted it before. Do check up on that curry it is the best ambat that tastes best the next day too. Every time I prepare it, my hubby always used to say try it with chicken too, after all we do prepare chicken with the addition of palak. This was say about 10 yrs back and those days, I did not have a blog. I do prepare the curry with addition of chicken but this is the first time I am preparing the same with only chicken liver. I had a back of chicken liver in my freezer and it was high time I used it. I also had Vali / Malabar Spinach in my fridge, so decided on preparing the two together and both had to be finished off. So here is the curry that turned simply yummilicious.
** Ingredients :
Chicken Liver : 500 gms.
Vali / Malabar Spinach / Basale : 4-5 cups finely chopped – Leaves only.
Onion : 2 + 1 large finely chopped
Garlic : 8-10 finely chopped
Curry Leaves : 8-10 fresh leaves
Kashmiri Red Chilly Powder : 1 tsp
Coriander / Kothimbir Powder : 2 tblsp
Cumin / Jeera Powder : 1 tblsp
Fennel Powder / Badisep / Saunf : 1 tblsp
Turmeric / Haldi Powder : A large pinch
Garam Masala Powder : 1 tblsp
Salt to taste
Oil : 2-3 tblsp
** For Masala to be Ground :
Coconut : 2 cups freshly grated.
Kashmiri Red Chillies : 8-10 (+/- depending upon individual spice level)
Tamarind : 1 small lemon sized.
** Wash the Chicken liver well and cut into medium sized pieces and keep them ready aside.
** Wash and add the chopped Vali / Malabar spinach in a pressure cooker pan along with just one cup of water and pressure cook on medium heat to 3 whistles. Let the pressure fall on its own. Remove and keep this ready aside.
** Grind the masala to be ground ie. coconut, chillies and tamarind to a very smooth and fine paste. You slightly stain and use the Vali cooked water to grind the masala. I always do so. But remember to make the masala fine. Remove and keep aside.
** Heat 3 tblsp oil in a thick bottomed kadai, when hot lower the heat to medium and add the garlic cut into small pieces, fry till the color changes slightly. When the colour has changed add in finely chopped pieces of 2 onion and further fry till they turn brown in color.
** Once the garlic and onion have turned brown, lower the heat to minimum and add in the curry leaves, stir for a second and then add in all the masala powder and fry for a few seconds. If you find the masala getting burnt sprinkle some water.
** Now add in the ground masala and mix well. Keep frying for 2-3 minutes. Add in the cooked Vali / Malabar spinach along with the water in the which it is cooked and salt to taste. Mix well and bring to a good boil on medium heat.
** Add in the chicken liver pieces and mix well. Check the consistency and add water if required. Bring back to a boil, then lower the heat and cook till the liver is cooked. This does not take much time. But do cook the curry well, till its thickened and the gravy is cooked well.
"Vali (Malabar Spinach / Basale) And Chicken Liver Curry" is done and is ready to be served. This is a spicy curry and goes well with rice or ghee rice which is not spicy. You can serve it with pulav or roti too. If you want to serve with parathas etc. keep the gravy slightly thicker. Enjoy this dish with your family and friends and do give me a feedback if possible.
** You can use the search option for "Vali or Malabar Spinach" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can use the search option for "Chicken" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.