A bold and spicy Chettinad delicacy featuring tender lamb brain, scrambled and fried with aromatic spices. This unique dish is a true taste of South Indian non-vegetarian cuisine, perfect with rice or dosa.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Moolai Varuval, Steamed Basmati Rice and Vegetable Sambar
Protein-packed Moolai Varuval with aromatic sambar & rice - a rich, soul-satisfying meal!
This chettinad dish is perfect for lunch. With 1034.33 calories and 34.21g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(slit lengthwise)
1.5 tbsp Ginger Garlic Paste
1 large Tomato (finely chopped)
1.5 tsp Red Chili Powder (adjust for spice preference)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Black Pepper Powder (freshly ground for best flavor)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
