Kaleji soup is a simple yet wholesome non-vegetarian dish prepared with fresh mutton liver that is gently cooked to develop a balanced and comforting broth. It is made using small pieces of kaleji cooked along with onions, tomatoes, ginger, garlic, and a few whole spices like cinnamon, cloves, green cardamom, and black peppercorns, which give the soup its depth and warmth. The preparation follows an easy pressure-cooking process that helps the liver cook evenly while keeping its natural moisture and flavor intact. Go through my easy recipe to learn the steps to make kaleji soup at home.
KEY TAKEAWAYS
- Kaleji soup is a popular and widely consumed traditional preparation across many regions of India, especially valued for its nutrition and warmth.
- It is best served hot with plain rice, soft rotis, or as a nourishing standalone soup.
- Kaleji soup has a rich, mildly spiced and savory taste.
- Other similar recipes are mutton kaleji fry, chicken liver soup, kaleji masala, and mutton paya soup.
The Ingredients:
- 250 grams mutton kaleji (liver – cut into small pieces, washed, pat dried)
- 2 tbsp cooking oil
- 2 pieces onions (medium size, finely chopped)
- 1 piece tomato (medium size, finely chopped)
- 1 tbsp ginger garlic paste
- 1 tsp salt
- ½ tsp turmeric powder
- 400 ml water
- 2 pieces cinnamon (inch size sticks)
- 4 pieces black peppercorns
- 2 pieces green cardamom
- 3 pieces cloves
This recipe was passed on to me first by a very old lady in our neighborhood, whom I always admire for her old-fashioned cooking. We were chatting about what we eat to keep us warm or iron-rich when she suddenly mentioned this soup and told me that it had been a family recipe for years. She told me about her ingredients and the method of cooking and even gave me some handy tips in between, that I scribbled down in my notebook once I got home. Her storytelling and the faith she had in the recipe made me feel urged to give it a go and not just keep it to myself.
I got to prepare it that weekend, with my husband and two sons around. The soup turned out well, and the house was filled with an inviting smell that had a light but satisfying flavor altogether. My husband was pleased with the warmth and the plainness, and my kids got quite fond of it and asked for more. Their reaction put me in a good state of mind and gave me a sense of pride. I am very grateful to have stumbled upon this recipe, and being able to offer such a healthy food around the table is something I feel fortunate to do.
How to Make Kaleji Soup? (Step by Step Guide with Images)
Step 1: Take 250 grams of mutton kaleji or liver. Cut them into small pieces, wash nicely, pat dry, and keep them in a bowl aside.
Step 2: Heat 2 tbsp cooking oil in a pressure cooker over a medium flame. Once the oil is hot, add 2 pieces of cinnamon (inch size sticks), 4 pieces of black peppercorns, 2 pieces of green cardamom pods, and 3 pieces of cloves. Stir gently for about 30 seconds until the spices begin to release their aroma.
Step 3: As soon as the whole spices become fragrant, add 2 pieces of onions (medium size, finely chopped). Stir and cook until the onions turn soft and translucent. Now add 1 piece of medium-sized, finely chopped tomato to it and cook for 2 to 3 minutes until it becomes soft and blends well with the onions.
Step 4: When the tomatoes are fully softened, add 1 tbsp of ginger-garlic paste to it. Cook for a minute while stirring continuously until the raw smell disappears completely.
Step 5: Next, add pieces of mutton kaleji or liver in the cooker. Mix well so that the liver pieces are evenly coated with the masala.
Step 6: Sprinkle in ½ tsp of turmeric powder and mix thoroughly. Also add 1 tsp of salt and stir again to ensure even seasoning throughout the mixture.
Step 7: Finally, pour in 400 ml of water and mix gently. Allow the mixture to come to a boil. Once it starts boiling, cover the cooker with the lid and cook on a low flame for 10 to 15 minutes or until one whistle.
Step 8: Switch off the flame and allow the pressure to release naturally, and open the lid carefully. The soup is done. Check the consistency of the soup. Transfer it to a serving bowl.
Step 9: Your tasty and healthy homemade kaleji soup is ready. Serve it hot for the best taste and nourishment.
Recipe Card
Kaleji Soup | Liver Soup
Ingredients
- 250 grams mutton kaleji liver – cut into small pieces, washed, pat dried
- 2 tbsp cooking oil
- 2 pieces onions medium size, finely chopped
- 1 piece tomato medium size, finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp salt
- ½ tsp turmeric powder
- 400 ml water
- 2 pieces cinnamon inch size sticks
- 4 pieces black peppercorns
- 2 pieces green cardamom
- 3 pieces cloves
Instructions
- Take 250 grams of mutton kaleji or liver. Cut them into small pieces, wash nicely, pat-dry and keep them in a bowl aside.
- Heat 2 tbsp cooking oil in a pressure cooker over a medium flame. Once the oil is hot, add 2 pieces of cinnamon (inch size sticks), 4 pieces of black peppercorns, 2 pieces of green cardamom pods, and 3 pieces of cloves. Stir gently for about 30 seconds until the spices begin to release their aroma.
- As soon as the whole spices become fragrant, add 2 pieces of onions (medium size, finely chopped). Stir and cook until the onions turn soft and translucent. Now add 1 piece of medium-sized, finely chopped tomato to it and cook for 2 to 3 minutes until it becomes soft and blends well with the onions.
- When the tomatoes are fully softened, add 1 tbsp of ginger-garlic paste to it. Cook for a minute while stirring continuously until the raw smell disappears completely.
- Next, add pieces of mutton kaleji or liver in the cooker. Mix well so that the liver pieces are evenly coated with the masala.
- Sprinkle in ½ tsp of turmeric powder and mix thoroughly. Also add 1 tsp of salt and stir again to ensure even seasoning throughout the mixture.
- Finally, pour in 400 ml of water and mix gently. Allow the mixture to come to a boil. Once it starts boiling, cover the cooker with the lid and cook on a low flame for 10 to 15 minutes or until one whistle.
- Switch off the flame and allow the pressure to release naturally and open the lid carefully. The soup is done. Check the consistency of the soup. Transfer it to a serving bowl.
- Your tasty and healthy homemade kaleji soup is ready. Serve it hot for the best taste and nourishment.
