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  • Mutton Spleen Manniral Fresh Iron-Rich Cut - mutton spleen ( மட்டன் மண்ணீரல்) - Buy Online at SUBIKSHAN SEKAR

Mutton Spleen Manniral Fresh Iron-Rich Cut

"Mutton Manniral" refers to mutton spleen, also known as "Suvarotti" in Tamil, which is a dish made from goat spleen, a nutrient-rich organ, often fried and considered a good source of iron.


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This fresh mutton spleen (மட்டன் மண்ணீரல்), also known as Suvarotti or Mutton Manniral, is carefully cleaned and cut for authentic South Indian cooking at home. Ideal for those who love traditional organ meat dishes and seek a natural iron boost, it suits fries, roasts and gravies. The tender texture, deep flavour and rich colour make it a favourite for homemade non-veg specials and weekend feasts. Sourced and handled hygienically at FORM FRESH CHICKEN No 1 106A ECR Sangothai Amman kovil Street Uthandi opposite to Aruvi restaurant, it is perfect for families who prefer fresh, quality goat meat for everyday meals, lunch boxes and festive cooking.

Fresh goat spleen with authentic traditional taste
Naturally rich in iron and key nutrients
Hygienically cleaned and ready to cook
Perfect for fries, roasts and gravies
Tender texture for quick, even cooking
Ideal for traditional South Indian recipes

Rinse the mutton spleen gently under clean water and pat dry. Cut into desired bite-sized pieces. Marinate with salt, turmeric, chilli and spices for at least 20–30 minutes. Cook on medium flame by frying, roasting or simmering in gravy until fully done and tender. Serve hot.

Mutton spleen (மட்டன் மண்ணீரல்), also called Suvarotti, is mainly used in fries, pepper roasts and rich gravies. Its soft texture and deep flavour pair well with South Indian spices. Many prefer it as a side dish with rice, dosa or idli for a hearty non-veg meal.

Yes, mutton spleen is considered one of the richest natural sources of iron among organ meats. It also provides protein and micronutrients. When included occasionally in a balanced diet, well-cooked mutton spleen dishes can help support iron intake for those who enjoy traditional non-veg foods.

To prepare mutton spleen, rinse it gently under running water and pat dry. Trim any excess membrane if needed. Cut into small pieces for even cooking. Marinate with salt, turmeric and spices to reduce any strong odour, then fry, roast or cook in gravy until fully done and tender.

Mutton spleen usually cooks faster than regular mutton. After marinating, shallow fry or sauté on medium flame for about 10–15 minutes, stirring frequently, until it turns firm yet tender. In gravies, simmer for 15–20 minutes so flavours absorb well and the spleen is fully cooked through.

Yes, mutton spleen (மட்டன் மண்ணீரல்) works well in both dry and gravy dishes. You can make pepper fry, masala roast or a spicy curry with onions, tomatoes and spices. Its soft texture absorbs masala nicely, making it a versatile choice for many South Indian home-style recipes.
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