Chettinad Eeram Masala
A spicy goat liver fry seasoned with stone flower and fennel.
About this dish
A fiery specialty from the Chettinad region, this goat liver (eeram) dish is a testament to the complex spice blending of the Nattukotai Chettiars. It is a 'dry' fry, heavily reliant on the medicinal properties of black pepper and the earthy aroma of Kalpasi (stone flower). Usually served as a side during Sunday lunches, it is prized for its iron-rich benefits and bold heat.
Ingredients
Primary Ingredients
- 500g Goat Liver, cut into 1-inch cubes
- 200g Shallots (Sambar onions), finely sliced
- 2 tbsp Ginger-garlic paste
- 2 sprigs Fresh curry leaves
- 3 tbsp Gingelly (Sesame) oil
Chettinad Masala
- 2 tsp Fennel seeds (Sombu)
- 1.5 tsp Black peppercorns
- 1 inch Cinnamon stick
- 3-4 Cloves
- 1 piece Kalpasi (Stone flower)
- 1 tbsp Coriander powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Turmeric powder
Method
- 1
Cleaning the Liver
Wash the liver cubes thoroughly in cold water with a pinch of turmeric to remove the raw smell. Drain completely and pat dry; excess water will cause the liver to become rubbery during frying.
- 2
Fresh Spice Grind
Dry roast the fennel seeds, peppercorns, cinnamon, and cloves in a pan on low heat until fragrant (about 2 minutes). Cool and grind into a coarse powder along with the stone flower.
- 3
Tempering
Heat gingelly oil in a heavy-bottomed iron kadai until shimmering. Add one sprig of curry leaves and let them crackle to infuse the oil with their essence.
- 4
Sautéing Aromatics
Add the sliced shallots and sauté on medium heat until they turn a deep golden brown. Add the ginger-garlic paste and sauté until the raw aroma disappears, ensuring it doesn't stick to the bottom.
- 5
Searing the Liver
Increase heat to high and add the liver pieces. Sear for 3-4 minutes until the outside changes color; this seals in the juices.
- 6
Adding Spices
Lower the heat and stir in the turmeric, chili powder, coriander powder, and the freshly ground spice mix. Add salt to taste.
- 7
Slow Cooking
Sprinkle just 2-3 tablespoons of water, cover the pan, and cook on low heat for 8-10 minutes. The liver should be tender and not hard; overcooking is the most common error.
- 8
The Final Roast
Open the lid and turn the heat to medium-high. Fry for another 3-5 minutes, stirring constantly, until the masala coats the liver like a thick, dark crust and the oil separates.
- 9
Garnish
Toss in the remaining fresh curry leaves and give it one final stir before turning off the heat.
Notes & variations
- Shallots are non-negotiable for the authentic sweet-savory balance.
- Stone flower (Kalpasi) gives the signature 'black' aroma typical of Chettinad.
- Do not add salt at the beginning as it can draw out moisture and toughen the liver.
- If you prefer it spicy, increase the black peppercorns rather than the red chili powder.
Serve with
Serve hot with steamed rice and Rasam or as a side for Kal Dosa.
Cook's note
Cut liver into uniform pieces to ensure they all cook through at the same time.