Pickled liver (Eralu Achaar)

Pickled liver (Eralu Achaar)

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Servings: 4
Calories: 113


  • 11 oz Liver kaleji, cubed
  • Salt to taste
  • 1 tsp Red chilli powder
  • 2 tbsp Lemon nimbu juice
  • Vegetable oil for tempering
  • 1 tsp Mustard seeds rai


  • Boil the liver with a little salt. When fully cooked, drain and discard the water. Keep aside.
  • Marinate the liver cubes with salt, red chilli powder, and lemon juice for half an hour.
  • Heat the oil in a pan; add the mustard seeds and when it crackles stir in the marinated liver. Mix well and keep aside.
  • Tastes best after 6 - 8 hours.
Calories: 113 kcal
Carbohydrates: 4 g
Protein: 16 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 214 mg
Sodium: 62 mg
Potassium: 270 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 13324 IU
Vitamin C: 5 mg
Calcium: 9 mg
Iron: 4 mg
Cuisine Indian
Ingredients Liver, Offal
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