Tschurvan/Liver
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
8 сен 2024
