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Ingredients

  • 1 broccoli

crush

  • 1/4 teaspoon fennel seeds
  • 2 garlic
  • 6 small onion
  • 1- inch ginger
  • 2 green chilli
  • 1 tablespoon roasted peanuts

temper

  • 1 teaspoon coconut oil
  • 1/4 teaspoon mustard seeds
  • curry leaves few

broccoli curry

  • turmeric powder pinch
  • required salt
  • 1 tablespoon coconut
  • freshly crushed pepper

Instructions

  • first steam cook broccoli for 5 minutes
  • Crush onion, fennel seeds, garlic, and ginger
  • furthermore, add green chilli and roasted peanuts; crush again
  • add oil to a wide heavy bottomed pan and heat on medium flame
  • furthermore, add mustard seeds and curry leaves; let them splutter
  • add crushed ingredient; mix well and sauté till raw smell goes off
  • turn down to low flame
  • furthermore add turmeric powder, required salt, and coconut; give a quick mix
  • Add steamed cooked broccoli; cook for 3 minutes
  • finally, add freshly crushed pepper; mix well and turn off the stove

Video

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Notes

  1. for faster cooking I would recommend skipping the thick stem
  2. If you are looking for quick 10 mins Kerala-style Broccoli thoran, chop them into small florets. Big florets take a longer time
  3. Mortar & pestle is optional but it gives the best taste and texture to the Tamil Nadu style poriyal
  4. Steam-cooking broccoli helps to retain its green color and cooks just right. Alternatively, you can microwave broccoli or soak it in hot water and then saute it with extra oil
  5. I would recommend coconut oil for coconut-based poriyal. You can add any oil of your choice.

Broccoli curry VARIATIONS

You can use,
  1. Skip onion and garlic; prepare poriyal
  2. Use ginger powder instead of using ginger 
  3. Almond flour instead of coconut
    spice powder of your choice
  4. lemon juice after turning off the stove
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