Authentic Goat Spleen Fry Recipe – Indian Suvarotti Recipe

Last Updated on 2 months by Neha Deshmukh

Authentic Goat Spleen Fry Recipe – Indian Suvarotti Recipe

Hey everyone! Today, I’m sharing a recipe that’s a little different, a little adventurous, and so incredibly flavorful. It’s my family’s recipe for Suvarotti Fry – a delicious dish made with goat spleen. I know it might sound unusual, but trust me, if you’re open to trying new things, you’re in for a treat! I first made this for a family gathering and it was a huge hit – even the skeptics were asking for seconds.

Why You’ll Love This Recipe

This Suvarotti Fry isn’t just about trying something new; it’s about experiencing a truly authentic Indian flavor. It’s crispy, spicy, and packed with a unique, savory taste you won’t find anywhere else. Plus, it’s surprisingly easy to make once you get the hang of prepping the main ingredient. It’s a real conversation starter and a dish that will definitely impress!

Ingredients

Here’s what you’ll need to make this amazing Suvarotti Fry:

• 250 grams suvarotti (goat spleen meat)
• 1 teaspoon salt (plus 0.5 tsp for the sauté)
• 1 teaspoon turmeric powder (plus 0.5 tsp for the sauté)
• 500 ml water
• 2 tablespoons Indian sesame oil
• 3 cloves
• 0.25 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 4 dried red chillies
• 2 sprigs curry leaves
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1 cup sliced Indian shallots
• 0.25 teaspoon cinnamon powder
• 0.25 teaspoon garam masala
• 2 teaspoons black pepper powder
• 2 sprigs coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Suvarotti (Goat Spleen): Sourcing and Preparation
Finding suvarotti can be tricky depending on where you live. Look for it at Indian or Halal butchers. It needs a thorough cleaning – we’ll get into that in the instructions.

Indian Sesame Oil: Regional Variations & Flavor Profile
Using Indian sesame oil (til ka tel) is crucial for that authentic flavor. It has a distinct nutty aroma. You can find it at most Indian grocery stores. There are different varieties – some are lighter, some are darker. I prefer a medium-dark one for this recipe.

Spice Blend: The Importance of Freshness & Garam Masala
Fresh spices make all the difference! If your garam masala has been sitting in the cupboard for ages, it’s time for a new jar. The aroma should be strong and vibrant.

Shallots vs. Onions: A Flavor Difference
I specifically call for Indian shallots here. They have a milder, sweeter flavor than regular onions, which complements the spleen beautifully. If you can’t find them, you can substitute with a small red onion, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Pressure Cook the Spleen: First, give the suvarotti a good wash. Then, in a pressure cooker, combine the spleen with 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 500ml of water. Pressure cook for just one whistle (about 2-3 minutes). Let it cool, then drain and cut the spleen into 1-inch cubes.
2. Temper the Spices: Heat the sesame oil in a pan over medium heat. Once hot, add the cloves, cumin seeds, mustard seeds, dried red chillies, and curry leaves. Let them sizzle and pop – this is where the magic begins!
3. Sauté the Aromatics: Add the sliced shallots, minced ginger, and minced garlic to the pan. Sauté until the shallots are golden brown and fragrant. This usually takes about 5-7 minutes.
4. Fry the Spleen: Now, add the cubed spleen to the pan. Sprinkle with the remaining 0.5 teaspoon of salt, 0.5 teaspoon of turmeric powder, cinnamon powder, and garam masala. Reduce the heat to low and fry for about 20 minutes, stirring occasionally, until the spleen turns a dark grey and becomes crispy. This is the key to getting that perfect texture!
5. Finish and Serve: Finally, adjust the seasoning to your liking. Mix in the black pepper powder and garnish with fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan: Fry the spleen in batches if necessary to ensure it gets crispy.
• Low and slow is the way to go: Frying on low heat prevents burning and allows the spleen to cook through.
• Taste as you go: Adjust the spices to your preference.

Variations

Vegan Adaptation (Using Plant-Based Alternatives)
Okay, this one’s a stretch, but if you’re looking for a similar flavor profile, you could try using oyster mushrooms! They have a meaty texture that can work well with the spices.

Spice Level Adjustment (Mild to Extra Spicy)
Want it milder? Reduce the number of red chillies. Want it fiery? Add a pinch of cayenne pepper or use hotter chillies.

Regional Variations (Andhra, Tamil Nadu, Kerala Styles)
My grandmother, who hails from Andhra Pradesh, used to add a touch of tamarind paste for a tangy kick. In Kerala, they sometimes add a pinch of fennel seeds.

Festival Adaptations (Specific Festivals Where This is Made)
In our family, we traditionally make this during Bakrid, but it’s delicious any time of year!

Serving Suggestions

This Suvarotti Fry is fantastic as an appetizer with a side of mint chutney. It also pairs well with rice and dal as part of a larger Indian meal. A cold beer or a glass of lassi complements the spice beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave, but it won’t be as crispy as when it’s freshly made.

FAQs

What is Suvarotti and is it commonly eaten in India?
Suvarotti is the Hindi name for goat spleen. It’s not eaten everywhere in India, but it’s a delicacy in certain regions, particularly in North India and parts of the South.

How do I ensure the goat spleen is thoroughly cleaned?
This is super important! Soak the spleen in cold water with a little vinegar for about 30 minutes. Then, rinse it thoroughly under running water, removing any membranes or impurities.

Can I use a different oil instead of sesame oil?
You can, but it won’t be the same. If you absolutely have to, use a neutral oil like vegetable oil, but the flavor will be missing that signature sesame nuttiness.

What is the best way to achieve a crispy texture?
Frying on low heat for a longer time is key. Don’t rush it! Also, make sure the spleen is well-drained after pressure cooking.

How can I adjust the spice level to suit my preference?
Start with fewer chillies and add more to taste. You can also remove the seeds from the chillies to reduce the heat.

Is this dish typically served as an appetizer or a main course?
It’s often served as a flavorful appetizer, but it can definitely be a part of a main meal, especially alongside rice and dal.

I hope you enjoy this unique and delicious recipe! Don’t be afraid to experiment and make it your own. Happy cooking!