goat brain recipe | aatu moolai masala

goat brain is rich in protein and iron. People say it has a metallic taste. But, when mixed with our Indian masala, goat brain is a delicacy.

Still, we have to agree the fact that goat brain is very high in cholesterol. So, people with high cholesterol or blood pressure(BP) or with cardiovascular problems have to avoid this for sure. As goat brain is an organ meat, it is not recommended for pregnant ladies.

For normal persons too, obviously this shouldn’t be had in a regular basis. Moderation is the key. Avoid this for babies below 2 years. Even after 2 years, give very little portion till 6 years. We get just 1 goat brain once in a while(say once in 3 months) and share it among us(4 members family).

We always get from a trusted butcher who sells freshly cut goat on specific days. Consuming organs of diseased goat might invite problems. So, always ensure that you get fresh and healthy meat and organs. If you can’t ensure this, then pls avoid eating such organs and meat. Click here to see what wiki says about brain as food(nutrition & threats).

Goat brain masala recipe of my paternal grandma tastes too delicious !! Try this and just love it !

goat brain fry recipe – Stepwise pics follow the below printable description:

goat brain recipe | aatu moolai masala

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Serves: 2

Ingredients

Base ingredient:

Goat brain - 1

To temper:

Gingelly oil / Nallennai - 1 or 2 tbsp
Curry leaves - few

To grind:

Coconut strips - 3
Small onions - 2(big sized) or 4(very small)
Cinnamon / pattai - ½ inch
Clove / krambu - 1
Cumin seeds / jeeragam - ¼ tsp
Aniseed / sombu - ¼ tsp
Peppercorns / milagu - ¼ tsp
Coriander powder - ½ tsp
Chilli powder - ½ tsp
Turmeric powder - ⅛ tsp
Rock salt - ¼ tsp heaped
Water - 2-3 tbsp

Instructions

Handle goat brain with much care as it will be so tender. Wash it gently with water. To remove the red veins, just pull out a visible red vein using finger tips.
Pull slowly. The red veins along with white transparent layer comes out. Remove them all over the brain. Wash the brain gently with turmeric mixed water.
Rinse it again with clean water and keep it aside in a dry plate. Take the items to grind (4 small onions, 3 coconut strips, ½ inch cinnamon, 1 clove, ¼ tsp jeera, ¼ tsp sombu, ¼ tsp pepper, ½ tsp coriander powder, ½ tsp chilli powder, ⅛ tsp turmeric powder, ¼ tsp heaped rock salt).
Grind all items in mixie. Then add 2-3 tbsp water to it.
Grind again to paste. In a pan, add 1 to 2 tbsp gingelly oil/nallennai . Once hot, add few curry leaves. Then add the ground masala to it.
In low flame, saute for 3 mins until masala color changes to slightly dark.
Add ¼ cup water and again saute for 5 mins in low flame until raw smell leaves. It should not be dry but slightly oil should start to ooze out.
Add goat brain. Do not saute. Gently mix with masala and then using ladle, cut into big pieces.
Cook in sim for 7 to 10 mins. Turn brain chunks to the other side using ladle, now and then. Switch off once oil oozes out.

Notes

1.As per your spice level, increase or decrease pepper and chilli powder.
2.From start to end, let the stove be in sim.
3.Lastly garnish with coriander leaves, if desired.

Preparation – How to cook goat brain masala?

1.Handle goat brain with much care as it will be so tender. Wash it gently with water. To remove the red veins, just pull out a visible red vein using finger tips.

2.Pull slowly. The red veins along with white transparent layer comes out. Remove them all over the brain. Wash the brain gently with turmeric mixed water.

3.Rinse it again with clean water and keep it aside in a dry plate. Take the items to grind (4 small onions, 3 coconut strips, 1/2 inch cinnamon, 1 clove, 1/4 tsp jeera, 1/4 tsp sombu, 1/4 tsp pepper, 1/2 tsp coriander powder, 1/2 tsp chilli powder, 1/8 tsp turmeric powder, 1/4 tsp heaped rock salt).