Aatu Moolai Varuval

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Preparation time
10 mins
Cooking time
30 mins
Difficulty
moderate
Serves
2 people
Meal course
Lunch
Posted by
Posted on
2 Nos
Goat Brain
1 cup
Onion ( chopped)
1 No
Green chili (slit open)
1/2 cup
Tomato (chopped)
1 Tables spoon
Ginger Garlic paste
5 Nos
Curry leaves
1 tea spoon
Salt to taste
1/2 tea spoon
Turmeric powder
1/4 tea spoon
Red chili powder
3 tea spoon
Coriander powder
1 tea spoon
Black pepper corns
3 Tables spoon
Oil
1 tea spoon
Cumin seeds
1 tea spoon
Fennel seeds
5 Nos
Curry leaves
Aatu Moolai Varuval

Goat Brain Pepper Fry – Aatu Moolai Varuval – Brain Fry is a south indian delicacy some what comes under bizarre foods for many ? for us its an usual back home every sunday! Its mostly served as an side dish for simple sambar or rasam sadham.

  1. Prep Work - cleaning the brain Defrost the frozen brain by placing them in room temperature water. Clean the blood veins on top gently pulling them with your fingers. Rinse it in cold water and marinate with a pinch of turmeric. Heat oil in a kadai, temper with cumin seeds, fennel seeds and curry leaves. Start sauteing the onions along with green chilli and tomatoes. Cook till the onions become translucent. Add turmeric powder, red chilli powder, coriander powder and black pepper powder. Saute for few minutes. Fry the masala till the raw smell kind of settles.. Add in salt at this stage and keep frying over medium flame till the oil oozes out. Add in brain pieces and gently toss to coat the masala. Bring the flame to medium low, cover and cook for 3 minutes. Switch off and garnish with curry leaves. Notes Goat brain is very delicate, handle it gently while cleaning, rinsing and cooking. Always cook the masala completely before adding the brain. Brian cooks in less than 3 minutes and anything longer will make it rubbery. Do not stir or saute too much after adding it to the masala. Gently fold it along. If for some reason, its looks too dark brown... it may be stale- discard.
  2. To start with defrost the frozen brain by placing them in room temperature water.
  3. Clean the blood veins on top gently pulling them with your fingers. The smaller ones are difficult to separate just remove the dark big veins and brown clots.
  4. Rinse the brain in cold water a few times.
  5. It should look pale pink once you clean up everything.
  6. Now marinate it with a pinch of turmeric and let it sit aside. We normally don’t chop the brain into tiny pieces.. just separate the lobes.
  7. Heat oil in a kadai, temper with cumin seeds, fennel seeds and curry leaves.
  8. Start sauteing the onions along with green chilli and tomatoes. Yes, all of them together. Cook till the onions become translucent.
  9. Add in all the masala powders…. turmeric powder, red chilli powder, coriander powder and black pepper poweder. Saute well till the masala blends with the onion mixture.
  10. Fry the masala well till the raw smell kind of settles.. especially coriander powder needs to be fried. Add in salt at this stage and keep frying.
  11. Once it cooks, the oil will ooze out as shown.
  12. Add in brain pieces to the cooked masala.
  13. Gently toss to coat the masala.
  14. Bring the flame to medium low, cover and cook for 3 minutes. Brain cooks very fast.. cooking longer can make it tough and rubbery.
  15. When done the pink flesh turns white.
  16. Switch off and garnish with curry leaves.

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