Add 3 tbsp coriander seeds in a pan and dry roast
Add 2 tbsp cumin seeds and 2 tbsp fennel seeds and 1 tbsp pepper corns
Add 10-15 red chilly and dry roast in medium flame
One nice aroma comes switch off and cool down completely. I prepared this masala for preparing 2 different recipes.
Add to a mixie jar and ground to fine mixture.
Keep aside the ground mixture and also you can store this powder in a air tight container.
In a pan add 2 tsp oil.
Add bay leaves, cinnamon, and cloves
Add shallots and saute in oil
Once transparent or changes color switch off
Grind to fine paste
Transfer to a plate
In the same pan add 1 Tsp oil
Add coconut ginger and garlic
Saute well
Cool down and grind in a mixie jar.
Grind to a fine paste
In a pan add 1/2 kg mutton liver gravy.
Add 1/2 tsp turmeric powder and saute well.
Once it leaves water mix and allow to boil well.
Add ground chettinad masala powder 2 - 3 tsp or upto your spice level
Mix well till bind
Add fresh curry leaves
Add required salt
Add 2-3 tsp onion paste
Add 2-3 tsp coconut ginger garlic paste
Mix well till all the masalas bind well.
Sprinkle some water for the liver to cook. It doesn't take much time to cook.
Allow to boil well for 4-5 mins not more than that.
Once the gravy becomes thickened switch off.
Add fresh coriander leaves and serve.
Mutton liver gravy is ready to serve. You can have with dosa, idly ,chapati or rice.