Recipe Tschurvan Goat Liver
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Koshur Saal Recipe Tschurvan-Goat Liver
by Chandramukhi Ganju |
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| Ingredients: • 1 lbs.tschurvan/liver • 2 ½ tsp.mertschwangan/ red chili powder • 1 tsp.shonth/ginger powder •1/2 tsp. fennel powder • 1/2. tsp.lider/haldi/turmeric • 1 tsp.zeur/zeera/cumin • 1 ½ cup of water • Pinch of yeng/heeng/asafetida • 4 tbsp.vegetable cooking oil • Salt to taste Method: Liver Preparation: • Wash liver/tschurvan in cold water 2-3 times to drain out all blood. • Soak liver pieces in salt and cold water for 5 minutes to drain all blood from liver or boil liver in water for 5-10 minutes. • Wash and strain water in colander completely. Cut liver into cubes. Cooking Method: • Heat oil in a frying pan. • Add yeng/heeng and zeera and sauté. • Add liver pieces to oil. • Fry until liquid is absorbed and the liver looks crisp-brown in cooking oil. ** • Add chili powder and sauté. • Add 2 tbsp. water while sautéing. • Add shonth/ginger powder, fennel powder ,salt, and haldi/turmeric. • Mix all ingredients and add little water and cook add 1/2 cup of water. • Cook for 5 minutes. • Serve with white rice or yellow rice. **Alternative to deep frying: To avoid deep-frying, liver pieces can be broiled by greasing the baking tray with oil and then placing liver pieces back to back. Broil both sides until liver turns lightly brown. Cultural/Religious Importance: Tschurvan and tahar/yellow rice is prepared on birthdays and is also offered to deities like parabat, zeystta bagwati, mangalishwar barav at mangalun, nundkishwar barav at sumbl and anandishwar barav in Kashmir. Tahar and tschurvan mixed together is a tasty dish. Vegetarians replace tschurvan with teyuth/spicy ollu or tschaman tu ollav |
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