Goat Brain Pepper Fry – Aatu Moolai Varuval – Brain Fry

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.

Here is another version of BRAIN FRY MASALA  

Goat Brain, which many have an aversion because of its gooey texture and weird taste… but honestly its the best part of the goat tastes just like soft cooked eggs…creamy in texture and literally melts in your mouth. Its mostly fat, high in cholesterol but at the same time  rich in omega  3 fatty acids, Vitamin B12 , iron and protein. Like any other  organ meat its safe to eat… consume in moderation is the key!  We always get fresh cut goat brain back home but here in USA we can only find frozen brain in butcher shops. I am using frozen brain for this recipe….

Try our    MUTTON PEPPER MASALA                MADURAI KARI DOSAI                   MUTTON CHOPS

Try our MUGHLAI MUTTON MASALA            PEPPER MUTTON             MUTTON SOUP

To start with defrost the frozen brain by placing them in room temperature water.

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.

Rinse the brain in cold water a few times.

It should look pale pink once you clean up everything.

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.

Heat oil in a kadai, temper with cumin seeds, fennel seeds and curry leaves.

Start sauteing the onions along with green chilli and tomatoes. Yes, all of them together. Cook till the onions become translucent.

Add in all the masala powders…. turmeric powder, red chili powder, coriander powder and black pepper powder. Saute well till the masala blends with the onion mixture.

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.

Once it cooks, the oil will ooze out as shown.

Add in brain pieces to the cooked masala.

Gently toss to coat the masala.

Bring the flame to medium low, cover and cook for 3 minutes. Brain cooks very fast.. cooking longer can make it tough and rubbery.

When done the pink flesh turns white.

Switch off and garnish with curry leaves. Try our MUTTON VARUTHA KARI

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.