When you think of Vutan, who doesn't like the smell and yumminess that it brings to your table? I have always loved this delicious dish. Back home, it has been always served as a snack to go with a drink and/or always treated as one item that go along when people are invited for a feast. Out here, I haven't tried much to look around for it, but since I found Chicken Gizzard at a grocery store, I am loving it! You can serve vutan with beaten rice or puffed rice or even rice in general. If you are a fan of vutan, check out the recipe below.
- Chicken Gizzard - 1.5 lbs.
- Vegetable Oil/ Olive Oil - 2 tsp
- Salt, Chili powder, cumin powder and turmeric powder to taste
- Water - 1 cup
Steps to followIf the chicken gizzard is frozen, defrost it before cooking. If you have the defrosted one, cut into small pieces (may be about an inch or half-inch depending how you like it).
In a pressure cooker, add all of the chicken gizzard and water. Sprinkle little salt and turmeric powder so it gets a nice color and taste when it's cooked. Try to have 4 - 5 whistles so it is cooked well enough.
Note: Usually, once it's all cooked, I try not to stir fry all if we have 2-3 people since it gets soggy. So, once it's all cooked, I try to use what you need and store the leftover in the fridge. The one that goes into the fridge, you can store for 2 - 3 days.
|Cooked and drained Chicken Gizzard|
On a medium-high heat, heat vegetable or olive oil in a non-stick medium skillet.
When the oil is heated, add the cooked chicken gizzard into the skillet.
|Add cooked chicken gizzard to the heated oil|
|Add salt, cumin powder and turmeric powder to the mixture|
Cook for few minutes (about 2-3 minutes) and add chili powder at the end. Mix well.
|Add Chili Powder to the mixture|
Turn off the heat. Vutan is ready to be served. As mentioned above, it goes well with puffed rice or beaten rice.