Moolai Varuval

Instructions

1. 1

   Clean and Parboil the Brain

   • Gently rinse the lamb brain under cold running water. Carefully remove the thin outer membrane and any visible blood vessels. Be very delicate to keep the brain intact.
   • In a medium pot, bring 3 cups of water to a boil. Add 0.5 tsp of turmeric powder and 0.5 tsp of salt.
   • Carefully place the cleaned brain into the boiling water. Cook for 5-7 minutes until it firms up and turns opaque.
   • Using a slotted spoon, remove the brain and place it in a bowl of cold water for a minute to stop the cooking process. Drain completely and let it cool down.
   • Once cool, gently chop the parboiled brain into small, bite-sized pieces.
2. 2

   Prepare the Masala Base

   • Heat gingelly oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.
   • Add the fennel seeds and curry leaves, and sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and slit green chilies. Sauté for 5-6 minutes until the onions become soft and translucent.
   • Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
3. 3

   Cook the Brain Fry

   • Add the chopped tomatoes to the pan and cook for 3-4 minutes until they turn soft and mushy.
   • Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, and the remaining 1 tsp of salt.
   • Stir well and cook the masala for 2-3 minutes, until oil starts to separate from the mixture.
   • Add the chopped, parboiled brain to the pan. Gently mix to coat it with the masala. Use your spatula to break it down further, creating a scrambled texture.
   • Cook for 5-6 minutes, stirring occasionally, until the mixture is well-combined and semi-dry.
   • Sprinkle the garam masala over the top and give it a final stir.
4. 4

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve Moolai Varuval hot with steamed rice, rasam, sambar, or as a side for dosa and chapati.