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.