Aatu Moolai Masala (Lamb Brain Fry) is similar to Egg Podimas / Burji. You can call it by any name such as Moolai Varuval, Moolai Pepper Fry, Bheja Fry, Moolai Podimas / Burji. I never had brain fry, but i have always liked Aatu Ratham Poriyal (Lamb Blood Fry) & Aatu Kudal Fry (Lamb Intestine Fry). Once i ordered lamb brain varuval from a famous Chettinadu Style Restaurant. Believe me, it was just horrible. I decided to never try this again in my life.
When my mom asked me to post this recipe, i decided to prepare it myself. Later one of my reader requested me to post this recipe so i asked my friend Suganthi, my grandma and also my MIL to help me with this recipe as i had never cooked it before. All of them suggested me the same ingredients with more or less same style of cooking.
Finally i made up my mind to give a try. Initially i didnt liked while cleaning or cooking, but later my thoughts changed once i tasted it. It was similar to Muttai Burji and also spicy. I have added more pepper so that goat brain combines well with masala. We had this with Kozhi Rasam and Chicken Pakoda. Lets check the recipe,
Aatu Moolai Masala (Varuval) | Lamb Brain Fry
Author: Preeti Tamilarasan
Recipe type: Side
Cuisine: South Indian
- 1 Lamb / Goat Brain (Aatu Moolai)
- 2 onions – finely chopped
- 1 green chilies – finely chopped
- 1 tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp cumin powder
- 1-2 tsp pepper powder
- salt to taste
- 2-3 tbsp vegetable oil (or) gingelly oil
- ½ tsp saunf (fennel seeds)
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp chopped coriander
- Please check the instructions below.
How to prepare Aatu Moolai Masala
- Wash goat brain and remove those red layers carefully. You can remove it easily. Wash the goat brain again and keep aside.
- Heat 2-3 tbsp oil in a pan or kadhai. Temper mustard seeds, fennel seeds and curry leaves. Add chopped onions and fry for a minute on low-medium flame.
- Add ginger-garlic paste and saute a while. Now, Add goat brain, turmeric powder, red chili powder, cumin powder, pepper powder and salt to taste.
- Stir well everything and scramble the goat brain. If you want it to be big chunks, then dont scramble much. Otherwise, scramble it as we do in case to prepare egg burji.
- Stir quickly since it takes only 2-3 mins to cook on low-medium flame. Sprinkle 1-2 tbsp water and cook for a min till it becomes dry.
- You can also add little oil if needed. Sprinkle more pepper powder if you want it to be little spicy. Garnish with chopped coriander and serve hot or cold.
Serving Suggestion: rice (or) roti (or) you can also use this masala as filling for sandwich
- Always buy fresh lamb / goat brain and cook it on the same day.
- It is better to use Gingelly oil since it gives an excellent flavor to this poriyal.
- You can also add Garam Masala, which is optional.
- To Prepare Aatu Moolai Muttai Podimas, just add 1 or 2 eggs once brain gets cooked and scramble egg nicely so that it mixes well with scrambled egg.