Chicken Liver Perattiyathu

Today when I came home, R had visited the Asian store and this pack of chicken liver was waiting for me. I wanted to make it then 'n there, as it had been a long time since I ate it. Now as usual the next thought was how I want to prepare it. Browsed through a ton of recipes and cooking videos online, but nothing seemed to satisfy me. Finally I decided to come up with a mix-match of all those that I saw. Yeah this is like one of those Jagathy movies where he sees a lot of English movies to come up with a new Malayalam movie :-) Anyways the end result was satisfying!

Chicken Liver	- 1 lb
Kashmiri Chilly Powder	- 2 tbsp
Turmeric Powder	- 1/2 tsp
Pepper powder	- 1/2 tbsp (Coarsely ground)
Refined Oil	- 2 tsp
Water	- 1 tbsp + 1/2 cup
Salt	- to taste
Small Onions	- 2 cup
Ginger Garlic Paste	- 2 tbsp
Garam Masala	- 1/2 tsp
Coconut oil	- 3 tbsp
Curry Leaves	- a twig

1. Mix the Chilly Powder, Turmeric Powder, Pepper Powder, Salt and Refined oil well.
2. Add the Liver pieces to this and mix well.
3. Add a tbsp of water to this and completely marinate the liver and keep aside for at least 30 minutes.
4. Blend the small onions in a mixer to a coarse paste. Water is not needed.
5. Heat the coconut oil in a pan and add the curry leaves.
6. Add onion mixture to the oil and saute for a minute.
7. Add the ginger garlic paste and saute until the onion-ginger garlic mixture develops a light brown color.
8. Add the marinated chicken liver and garam masala to this and mix well. Add salt, if needed.
9. Add half a cup of water and close the pan after mixing well. Let it cook for 6-8 minutes.
10. Open the pan and keep stirring until all the water is evaporated and the dish becomes of a dry consistency.
11. Turn off the stove. Garnish with curry leaves and serve.

The liver perattiyathu goes well with Parotta, Roti, Rice and what not!