Recipe for Suvarotti Varuval – Goat Spleen Fry with step by step pictures and video
Goat Spleen is called as Suvarotti in Tamil. Suvarotti literally means “stick to the wall”. Its is called as suvarotti for its sticky nature when raw. Organ meats are very high in amino acids, B12 and minerals. It is a recommended source of iron for people suffering from low hemoglobin. A mere 50 grams of this organ meat meets around 100% of our daily requirement for iron. Having said that, the taste of organ meat is an acquired one. I eat it once in a while because it is healthy. I am not a great fan of its flavour. You may want to try it in small amounts first time to see if you can handle its robust flavour. Also, since its very popular in South India, it sells very fast. You may want to ask / prebook the spleen with your butcher as this comes in limited quantity and sells very fast.
Here is the video of how to make Suvarotti Varuval – Goat Spleen Fry
Here is how to make Suvarotti Varuval – Goat Spleen Fry Add in the cleaned and washed suvarotti to a pressure cooker. I prefer to cook it for a brief while and then cut so the meat and its juices bleeds a little less. In some cases, the meat will be covered in a white film like skin. You might want to clean it if its not already cleaned. Add in the turmeric powder and salt.
Cook for 2-3 minutes / 1 whistle. Release the pressure. Remove the meat and cut into 1 inch cubes. Keep the pieces big as it will shrink during cooking.
Heat sesame oil in a pan and add in the cloves, cumin seeds, mustard seeds, red chillies and curry leaves. Saute for a few seconds. Let the mustard seeds crackle.
Add in the sliced shallots, minced ginger, minced garlic and the salt. Add in the turmeric powder, cinnamon powder and the little garam masala. Cook for a few minutes.
Add in the suvarotti. Saute on a low flame for 20 minutes. The meat mixture will slowly turn colour into a darkish grey.
After 20 minutes, the meat is done. At this stage check for salt and add more seasoning if necessary.
Add in lots of black pepper. The flavour of black pepper goes very well with meat roasts.
Garnish with a generous sprinkle of coriander leaves.
For cooking the goat spleen
250 grams suvarotti, goat spleen meat 1 teaspoon salt 1 teaspoon turmeric powder 500 ml water
Other Ingredients
2 tablespoon Indian sesame oil 3 cloves 1/4 teaspoon cumin seeds 1/2 teaspoon mustard seeds 4 dried red chillies 2 sprigs curry leaves 2 tablespoon minced garlic 1 tablespoon minced ginger 1 cup Indian shallots, sliced 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/4 teaspoon cinnamon powder 1/4 teaspoon garam masala 2 teaspoon black pepper powder 2 sprigs coriander leaves
Add in the cleaned and washed suvarotti to a pressure cooker. I prefer to cook it for a brief while and then cut so the meat and its juices bleeds a little less. In some cases, the meat will be covered in a white film like skin. You might want to clean it if its not already cleaned. Add in the turmeric powder and salt.
Cook for 2-3 minutes / 1 whistle. Release the pressure. Remove the meat and cut into 1 inch cubes. Keep the pieces big as it will shrink during cooking.
Heat sesame oil in a pan and add in the cloves, cumin seeds, mustard seeds, red chillies and curry leaves. Saute for a few seconds. Let the mustard seeds crackle.
Add in the sliced shallots, minced ginger, minced garlic and the salt. Add in the turmeric powder, cinnamon powder and the little garam masala. Cook for a few minutes. Add in the suvarotti. Saute on a low flame for 20 minutes. The meat mixture will slowly turn colour into a darkish grey. After 20 minutes, the meat is done. At this stage check for salt and add more seasoning if necessary.
Add in lots of black pepper. The flavour of black pepper goes very well with meat roasts. Garnish with a generous sprinkle of coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For cooking the goat spleen
250 grams suvarotti, goat spleen meat 1 teaspoon salt 1 teaspoon turmeric powder 500 ml water
Other Ingredients
2 tablespoon Indian sesame oil 3 cloves 1/4 teaspoon cumin seeds 1/2 teaspoon mustard seeds 4 dried red chillies 2 sprigs curry leaves 2 tablespoon minced garlic 1 tablespoon minced ginger 1 cup Indian shallots, sliced 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/4 teaspoon cinnamon powder 1/4 teaspoon garam masala 2 teaspoon black pepper powder 2 sprigs coriander leaves
Add in the cleaned and washed suvarotti to a pressure cooker. I prefer to cook it for a brief while and then cut so the meat and its juices bleeds a little less. In some cases, the meat will be covered in a white film like skin. You might want to clean it if its not already cleaned. Add in the turmeric powder and salt.
Cook for 2-3 minutes / 1 whistle. Release the pressure. Remove the meat and cut into 1 inch cubes. Keep the pieces big as it will shrink during cooking.
Heat sesame oil in a pan and add in the cloves, cumin seeds, mustard seeds, red chillies and curry leaves. Saute for a few seconds. Let the mustard seeds crackle.
Add in the sliced shallots, minced ginger, minced garlic and the salt. Add in the turmeric powder, cinnamon powder and the little garam masala. Cook for a few minutes. Add in the suvarotti. Saute on a low flame for 20 minutes. The meat mixture will slowly turn colour into a darkish grey. After 20 minutes, the meat is done. At this stage check for salt and add more seasoning if necessary.
Add in lots of black pepper. The flavour of black pepper goes very well with meat roasts. Garnish with a generous sprinkle of coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/suvarotti-varuval/
Recipe for Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One recipe. The chicken is cooked with bone-in and the stock is used to make a flavorful rasam. The cooked chicken is then shredded and made into a stir-fry. Recipe with step by step pictures and video.
This is another delicious two in one recipe. We make a similar dish with mutton and here is the link for the same. MUTTON THANNI KUZHAMBU AND MUTTON VARUVAL RECIPE
Here is the video of how to make Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One Recipe
Here is how to make Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One Recipe
I have used chicken thighs for making this recipe today. Chicken thighs are very flavorful. Add in the chicken thighs to a pressure cooker. Add in the turmeric powder, salt, crushed ginger and garlic, green chillies and water. The green chillies is only for flavour and not for heat. I have kept the green chillies whole for making the stock. Cook for 12 minutes on medium flame. You should get about 4 whistles. After the said time, remove from heat and wait for the pressure to settle.
Remove the chicken pieces and shred the chicken once cool. The chicken will be used to make a stir fry. Remove the green chillies and discard the green chillies. We will make the rasam with chicken stock.
This rasam is very flavorful and can be served as a soup or with rice as rasam. Here is how to do it. Heat ghee in a pan and add in the fennel seeds, cumin seeds and curry leaves. Saute for a few seconds.
Add in the asafoetida and the sliced Indian shallots (sambar onions). Saute for a couple of minutes. If you do not have shallots, onions can be substituted.
Add in the besan (chickpea flour) and roast for a minute.
Grind two tomatoes in a mixie to a puree. Add it to the pan. Saute for a couple of minutes.
Add in the salt, cumin powder, black pepper powder and cook for a minute.
Add in the chicken stock.
Add in the coriander leaves. Simmer the rasam for five minutes. Kozhi Rasam is ready.
Now we will make Idicha kozhi fry Heat oil in a pan. I have used Indian sesame oil for making this recipe. Be generous with the oil for this recipe. Add in the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, crushed ginger and garlic. Saute for a minute.
Add in the sliced Indian shallots. The only pain point in this recipe is peeling these shallots. For easy peeling, soak the shallots in water for 10 minutes so its easy to peel. If you are in a hurry, you can use onions too but shallots give a nice sweet flavour that takes this dish to the next level. Add in the salt. Cook till the onions are lite brown in colour.
Add in the turmeric powder, red chilli powder, garam masala and cumin powder. Saute for a minute.
Add in the shredded chicken. Using a spatula, cut the chicken into pieces.
Add in the black pepper powder, curry leaves and coriander leaves. Be generous with black pepper powder. The flavour of black pepper is very important for this recipe. Mix well to combine.
Fantastic rasam and Idicha kozhi varuval is ready. Serve with rice.
Kozhi Milagu Rasam
For making stock
500 grams chicken thighs 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon crushed ginger and garlic 6 green chillies, whole 3 cups water
For making the rasam
2 teaspoon ghee 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 sprig curry leaves 1/4 teaspoon asafoetida 2 tablespoon Indian shallots, sliced 1 tablespoon besan 2 tomatoes, ground in a mixie to a paste 1/2 teaspoon salt 1/4 teaspoon cumin powder 1 teaspoon black pepper powder 2 sprigs coriander leaves, chopped
For Idicha Kozhi Fry
3 tablespoon Indian sesame oil 1/2 inch cinnamon 4 cloves 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 3 tablespoon curry leaves, chopped 3 tablespoon garlic, crushed 1 tablespoon ginger, crushed 2 cups Indian shallots, sliced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon garam masala 1/2 teaspoon cumin powder 1 tablespoon black pepper powder 1 sprig curry leaves, chopped 4 sprigs coriander leaves, chopped
Kozhi Rasam
I have used chicken thighs for making this recipe today. Chicken thighs are very flavorful. Add in the chicken thighs to a pressure cooker. Add in the turmeric powder, salt, crushed ginger and garlic, green chillies and water. The green chillies is only for flavour and not for heat. I have kept the green chillies whole for making the stock. Cook for 12 minutes on medium flame. You should get about 4 whistles. After the said time, remove from heat and wait for the pressure to settle. Remove the chicken pieces and shred the chicken once cool. The chicken will be used to make a stir fry. Remove the green chillies and discard the green chillies. We will make the rasam with chicken stock.
Heat ghee in a pan and add in the fennel seeds, cumin seeds and curry leaves. Saute for a few seconds. Add in the asafoetida and the sliced Indian shallots (sambar onions). Saute for a couple of minutes. If you do not have shallots, onions can be substituted. Add in the besan (chickpea flour) and roast for a minute. Grind two tomatoes in a mixie to a puree. Add it to the pan. Saute for a couple of minutes.
Add in the salt, cumin powder, black pepper powder and cook for a minute. Add in the chicken stock. Add in the coriander leaves. Simmer the rasam for five minutes. Kozhi Rasam is ready.
Idicha kozhi fry
Heat oil in a pan. I have used Indian sesame oil for making this recipe. Be generous with the oil for this recipe. Add in the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, crushed ginger and garlic. Saute for a minute. Add in the sliced Indian shallots. Add in the salt. Cook till the onions are lite brown in colour.
Add in the turmeric powder, red chilli powder, garam masala and cumin powder. Saute for a minute. Add in the shredded chicken. Using a spatula, cut the chicken into pieces.
Add in the black pepper powder, curry leaves and coriander leaves. Be generous with black pepper powder. The flavour of black pepper is very important for this recipe. Mix well to combine.
Fantastic rasam and Idicha kozhi varuval is ready. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
