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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.
For 2 servings
Clean and Parboil the Brain
Prepare the Masala Base
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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.
This chettinad recipe takes 35 minutes to prepare and yields 2 servings. At 465.06 calories per serving with 16.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Brain Fry
Garnish and Serve
For a richer and softer texture, add one or two beaten eggs towards the end of cooking and scramble them with the brain masala until cooked through.
Increase the amount of black pepper and red chili powder. You can also add 1-2 dried red chilies to the oil during the tempering step for extra heat.
For a slightly different flavor profile, add 2 tablespoons of freshly grated coconut along with the garam masala at the end and stir for a minute.
Lamb brain is an excellent source of omega-3 fatty acids, particularly DHA, which is crucial for brain health, cognitive function, and reducing inflammation.
This dish provides a significant amount of Vitamin B12, which is vital for nerve function, the formation of red blood cells, and DNA synthesis, helping to prevent anemia and fatigue.
Moolai Varuval is a good source of minerals like iron, which is essential for oxygen transport in the blood, and zinc, which supports a healthy immune system and wound healing.
Cleaning the brain is the most important step. Submerge it in a bowl of cold water. Gently peel off the thin, transparent outer membrane with your fingers. Carefully remove any visible red veins or blood clots. Rinse it gently under slow-running cold water. The key is to be very delicate to avoid breaking it apart before boiling.
Moolai Varuval is a nutrient-dense dish but should be consumed in moderation. Lamb brain is rich in omega-3 fatty acids, vitamin B12, iron, and zinc. However, it is also very high in cholesterol and dietary fat. It's considered a delicacy enjoyed occasionally rather than a regular part of a diet.
One serving of Moolai Varuval (approximately 285g) contains around 450-480 calories. The exact count can vary based on the amount of oil used and the size of the brain.
It is traditionally served as a side dish in a South Indian meal. It pairs exceptionally well with sambar rice, rasam rice, or plain steamed rice. It can also be served with chapati, parotta, or used as a filling for dosa.
Yes, absolutely. Goat brain (Aatu Moolai) can be used as a direct substitute for lamb brain. The cleaning and cooking process remains exactly the same.
A gamey smell usually indicates that the brain was not cleaned or parboiled properly. The process of removing the membrane and boiling it with turmeric and salt is essential to neutralize any strong odors and prepare it for frying.