Moolai Perattal:(Verion 2)

Brain Fry. Goat’s Brain Fry.

Inspired by Madurai Muniyaandi Vilas style cooking!!! I have been to Madurai just twice in my life….but their style of mess is found even outside Madurai City! The mess has peculiar name board! Again the menu includes most of the goat’s spare parts in cooking! Like Boti, kidney, lungs, liver, brain…..what not! So obscure…but people are crazy about such country cooking sometimes! So…breaking my conventions…I did cook few of their recipes! Here we go…

Ingredients:

Goat’s Brain 2-4
Garlic 4 beads – minced
Scallion 1 finely chopped
Country tomato 1 chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Wash and clean brain. Do not try to slice/cut them now.

Heat oil, in a wok. Add mustard, cumin, urad dal and curry leaves. Wait till they pop up.

Now add garlic and fry till fragrant.

Followed by onions…fry till they turn to golden color.

Now stir-in tomatoes and fry till they loose their moisture.

Toss the brain now, sprinkle salt, turmeric and chili powders.

Cover and cook. When they are half the way done…using your wooden spatula cut each brain twice. Sot hat each yields 4 pieces.

Fry them over high for few minutes and remove from heat.

Serve to go with your meals.