Mutton Brain masala
Mutton brain masala is a South Indian delicacy known for its rich flavour and unique texture. This dish features tender pieces of brain, typically sourced from lamb, goat, or calf, delicately cooked with aromatic spices to create a mouthwatering experience. It holds a special place in South Indian cuisine, often enjoyed as a side dish or even as a standalone appetizer. With its straightforward preparation and irresistible taste, brain fry remains a favourite among those seeking culinary adventures and exotic flavours.
In many cuisines around the world, people often consider mutton brain a speciality ingredient. People know it as “Bheja fry” or “Mutton brain masala” in India.
Indeed, preparing mutton brains is surprisingly straightforward, making it an accessible delight for home cooks. Its ease of preparation and heavenly taste make it a standout ingredient in the culinary world. With simple cooking techniques, you can unlock the rich flavours and creamy texture of the mutton brain, turning it into a heavenly dish.
The soft and creamy texture of the mutton brain makes it delicate, and overmixing can indeed lead to breaking or mushiness. It’s best to handle it gently to maintain its unique texture throughout cooking. This is a crucial point to remember when working with mutton brains.
When incorporating the mutton brain into the masala, use a spatula or spoon to gently fold and coat the pieces with the spices. Avoid stirring vigorously, especially once you add the brain, to preserve its tenderness. This ensures that the mutton brain retains its distinct texture, resulting in a delightful and creamy final dish.
Serving suggestions
With Parathas or Naan: Serve mutton brain masala with freshly made parathas or naan. The soft, flaky bread complements the rich and creamy texture of the brain masala.
Alongside Rice: Pair them with steamed basmati rice or jeera rice. The aromatic rice balances the strong flavours of the masala.
As a Topping: Use them as a topping for dosas or uttapams. The combination of the crispy base with the flavourful brain masala creates a delightful contrast.
With Roti: Serve it with whole wheat roti or chapati for a hearty meal. The simplicity of roti allows the complex flavours of the masala to shine.
In a Wrap: Use mutton brain masala as a filling for wraps or rolls, adding sliced onions, tomatoes, and a sprinkle of chaat masala for a street-food-style treat.
Mutton Brain masala
Ingredients
- 3 small mutton brain
- 2 onions finely chopped
- 2 tablespoons coconut oil or any cooking oil
- 1 tsp ginger/garlic paste
- ¼ teaspoon turmeric powder
- 1 tsp cumin powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 tbsp pepper powder
- Salt to taste
- A few curry leaves
- Fresh coriander leaves for garnish
Instructions
- Drop the mutton brain in hot water for 5 minutes to clean it thoroughly.
- Peel off the brain’s outer membrane and cut it into small pieces.
- Heat oil or ghee in a pan over medium heat.
- Add curry leaves, chopped onions and sauté until golden brown.
- Add ginger-garlic paste and saute for 2 minutes until the raw smell disappears.
- Add turmeric powder, cumin powder, coriander powder, garam masala and salt.
- Gently add the cleaned mutton brain pieces to the masala mixture. Be careful not to break the pieces.
- Add pepper powder, coat the brain pieces with the masala and let it cook for about 5-7 minutes on low heat.
- Garnish with fresh coriander leaves.
- Serve hot with naan, rice, or your favourite bread.
- Enjoy this delicious mutton brain masala, a perfect blend of spices that showcases the unique flavour and creamy texture of mutton brain!
- Adjust the spice levels according to your preference.
Notes
