Mutton Liver Varattiyathu

Mutton Liver Varattiyathu

The liver of mammals and fish is commonly eaten as food by humans. Domestic lamb, calf, chicken, and goose livers are widely available from butchers and supermarkets.

Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Liver is often made into spreads. Well-known examples include liver pâté, foie gras, chopped liver, and leverpostej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal. Liver sausages may also be used as spreads. A traditional South African delicacy, namely Skilpadjies, is made of minced lamb’s liver wrapped in netvet (caul fat), and grilled over an open fire.

Livers are rich in iron, copper and preformed vitamin A. Traditionally, some fish livers were valued as food, especially the stingray liver. It was used to prepare delicacies, such as poached skate liver on toast in England, as well as the beignets de foie de raie and foie de raie en croute in French cuisine. Cod liver oil is commonly used as a dietary supplement.

This recipe or “Mutton Liver Varattiyathu aka Mutton Liver Roast” is Inspired from a TV Show called, “Taste of Kerala” aired by Amirtha TV and anchored by Mr. Raj Kalesh.


  • Fresh, Cleaned and Cubed Mutton liver 1 Kg.
  • Pealed and Sliced Shallots (Small Onion) 1/2 Kg.
  • Crushed Ginger and Garlic 1 Tablespoon each
  • Turmeric Powder 1 Teaspoon
  • Chilly Powder 1 Tablespoon
  • Fennel Seed Powder 1 and 1/2 Teaspoon
  • Black Pepper Powder 3 Teaspoon
  • Curry Leaves, Coconut Oil and Salt as required


  1. Cook All ingredients except Coconut Oil and Salt in a closed Pressure Cooker with out the Whistle/Weight for about 20 Minutes on low flame.
  2. The Liver will be Half cooked as of now, Open it and stir it till the water get evaporated.
  3. Add Curry Leaves, Coconut Oil and Salt as required; Stir and dry roast it for about 10-15 Minutes on low flame.

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