When it comes to goat meat especially Goat brain - Moolai Masala - Bheja masala - Brain masala people are reluctant to eat it for the first time. However once they tasted small portion of it they will fall in love with the dish. Goat brain by default has mild metallic taste and completely different texture compared with other organ meat. If you don't want the metallic taste to be exposed in your dish you can always spice it up with flavorful ingredients. Here I have used shallots which gives strong flavor to the dish.
Recipe Overview : Goat brain cooked in shallots red chili masala paste.
Okay let’s move onto the recipe.
Try other Non-veg recipes:
Pepper Chicken - Kohli Milagu Varuval
Mannerral Varuval - Manneral Fry
Keeri Muttai - Egg Masala Recipe
Ayirai Meen Kuzhambu - Ayirai Fish Curry
Mutton Pepper Fry - – Mutton Milagu Varuval
Pepper Chicken - Kohli Milagu Varuval
Mannerral Varuval - Manneral Fry
Keeri Muttai - Egg Masala Recipe
Ayirai Meen Kuzhambu - Ayirai Fish Curry
Mutton Pepper Fry - – Mutton Milagu Varuval
Video Link :
Below is the you tube link for this recipe.
Moolai Masala Recipe - Brain Masala
.............................Have a Quick look.................................
Ingredients Needed:
- Lamb/Goat Brain (Aatu Moolai) - 1
- For Masala Paste :
- Shallots - 6 to 7 nos.
- Cumin Seeds - 1 1/2 tsp
- Salt - as required
- Turmeric Powder - 1 tsp
- Red Chili - 5
Preparation:
- In the mixer grinder add all the ingredients and grind it to smooth paste.
- Cut goat brain into required sized pieces. (I usually cut into 3 big pieces)
Method:
- In a pan add oil, once oil heated up add chopped shallots.
- Once shallots turns transparent add prepared masala paste. Once masala starts boiling add brain pieces.
- Cover the brain pieces with masala paste. Close it with lid and cook for 2 minutes.
- Flip over again & cover it with masala paste and cook for 2 more minutes.
- Add 1/2 cup of water. Cover and cook for about 5 minutes.
- Once oil starts leaving the sides, switch off the flame. Brain Masala Fry ready.
- Ready to serve !
| Author : Mano Priya Vijay |
Ingredients Needed
|
|---|
Lamb/Goat Brain (Aatu Moolai) - 1
|
For Masala Paste :
|
Shallots - 6 to 7 nos.
|
Cumin Seeds - 1 1/2 tsp
|
Salt - as required
|
Turmeric Powder - 1 tsp
|
Red Chili - 5
|
Preparation:
- In the mixer grinder add all the ingredients and grind it to smooth paste.
- Cut goat brain into required sized pieces. (I usually cut into 3 big pieces)
Method:
In a pan add oil, once oil heated up add chopped shallots.
Flip over again & cover it with masala paste and cook for 2 more minutes.
Add 1/2 cup of water. Cover and cook for about 5 minutes.
Once oil starts leaving the sides, switch off the flame. Brain Masala Fry ready !
Ready to serve ! Best combination is with Rasam !
Video link
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Goat Brain – also known as Moolai in Tamil, Bheja in Hindi. Goat brain is full of essentials nutrients like iron and protein. It is rich in omega 3 fatty acids which is very important for kids & lactating mothers. However it is very high in cholesterol so it is better to take brain masala in small quantities.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
Ingredient 4:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 5:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 6:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Goat Brain – also known as Moolai in Tamil, Bheja in Hindi. Goat brain is full of essentials nutrients like iron and protein. It is rich in omega 3 fatty acids which is very important for kids & lactating mothers. However it is very high in cholesterol so it is better to take brain masala in small quantities.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
Ingredient 4:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 5:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 6:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
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