Brussel sprouts thengai curry is a flavorful dry curry prepared with brussel sprouts, Peas and coconut. Poriya tastes great with rice and any rice accompaniment. South Indian style fusion curry with brussel sprouts makes any meal extra special.
Two years back, I had brussel sprouts for the first time. When we stayed in UK One of my friends invited us for dinner, and she prepared an amazing south indian spread. Everything tastes delicious.
When I saw brussel sprouts, I told my friend that I have never seen small cabbage like this. She told its called ‘Brussel sprouts’. That was the first time I heard about it. She said it is healthy too.
She had prepared them with cumin and pepper powder, I loved that flavour. That week when we went to buy veggies, I was searching for this and got a pack. Knowing all its healthy benefits, started cooking them regularly, vitamin A, vitamin C, folic acid and dietary fiber – so many good things about this vegetable.
I have already posted a version of Brussel Sprouts Masala. Here is yet another variation with coconut and peas. Usually I cook cabbage in this preparation, here is my favorite south Indian take with Brussel Sprouts
Method:
- Heat oil in a pan. Once the oil becomes hot, add mustard seeds, urad dal ,channa dal and curry leaves; allow it to splutter
- Add Brussels sprouts, turmeric powder, coriander powder, salt, asofetida and water; close the lid. Cook till the water evoporates and Brussels sprouts is fully cooked. Sprinkle some water if required
- Add peas and saute for 2-3 minutes. Switch off and add coconut
- Brussels sprouts - 2 cups, finely chopped
- frozen / fresh green peas - ¼ cup
- Water - 3 tbsp
- Shredded coconut - 3 tbsp
- Turmeric powder - ⅛ tsp
- Coriander powder - ¼ tsp
- Asafoetida - generous pinch
- Salt - as needed
- For Seasoning:
- Coconut oil - ½ tbsp
- Mustard seeds - ⅛ tsp
- Urad dal - ½ tsp
- Channa dal - ½ tsp
- Green chilli - 1, slit
- Curry leaves - 1 sprig
- Heat oil in a pan. Once the oil becomes hot, add mustard seeds, urad dal ,channa dal and curry leaves; allow it to splutter
- Add Brussels sprouts, turmeric powder, coriander powder, salt, asofetida and water; close the lid
- Cook till the water evoporates and Brussels sprouts is fully cooked. Sprinkle some water if required
- Add peas and saute for 2-3 minutes. Switch off and add coconut
2. Can cook the Brussel Sprouts in microwave and do step 1 and 4
3. Instead of peas, soaked moong dal can be used. Cook moong dal with Brussel Sprouts in that case
4. If you are using dry Peas, soak and cook it separately and add it to the curry
Oh yay, have just been harvesting Brussel Sprouts by the hundreds this week and was wondering what to do with them all, other than freeze them for later! Perfect recipe too, as I am Vegan. 🙂 I am looking forward to making this very soon. Thank you again.
Do try it. I m sure with garden Sprouts they tade even more tyummy
wow! tasty and healthy combo
Thanku Veena:-)
Love brussel sprouts in any format. Yum. Reminds me of our cabbage curry.
Thanku Sri:-)
I love this INDIAN touch to the Brussel sprouts. Never have cooked it like this. Looks so delicious dear. Bookmarking the recipe.
Thanku Piyali, glad you liked it..
Nice way to use Brussel Sprouts!
Thanku Aruna:-)
I love the cabbage pattani curry so much and this looks absolutely divine.. I have not tried brussel sprouts before.. should get them sometime.
Totally dear, cabbage and peas goes perfect .. Do try I am sure you will like this combo as well
WOW! this looks amazing!! Love the way you cooked brussels sprouts Vidya! 🙂
Thanku Arpita:-)
Very nice and simple will try this surely 🙂
Thanku Bharani:-)
Yummy thoran dear..
Thanku Farin:-)
I always wanted to try brussel sprouts but did not know hot to use it. Now that I have the delicious recipe I will try it out soon 🙂 YUM!
Thanks Kushi:-) it tastes more like cabbage do try
A new brussel sprouts recipe to try out for me !
It’s easy and tasty, do try Minu:-)