Brussel sprouts poriyal

Sunday, February 10, 2013 0 comments

Brussel sprouts is one of the healthiest vegetable available. They are low in calories and fat, high in fiber and is loaded with all the essential vitamins and minerals. But this vegetable is not much popular in Indian cuisine. This recipe given below perfectly suits the Indian taste buds and a great way to include this vegetable in your everyday diet. Using the same method you can substitute brussel sprouts with cabbage.

This poriyal will be equally good with both rice and roti. 

Around 10-15 brussel sprouts (chopped finely)
1 medium sized onion (thinly sliced)
1 medium sized potato (cubed) (optional)
1/4 cup frozen green peas
1 tbs chana dal
1 inch ginger piece (grated finely)
1 ts cumin seed
1/2 ts turmeric powder, 1/2 ts chilli powder, 1/4 ts garam masala
2 green chillies
Few curry leaves
Few coriander leaves


- Heat oil in a pan. Once oil turns hot add cumin seeds and allow them to sizzle.
- Next add  in the chana dal and fry till they turn slightly golden.
- Add sliced onion and fry until they turn translucent.
- Now add grated ginger, curry leaves, green chilli, turmeric powder and chilli powder and give a quick toss for few seconds.
- Quickly add the cubed potatoes. Toss well so that potatoes get coated with the masala. Add pinch of salt at this stage. Fry them for few minutes until the potatoes get roasted.
- Now combine the chopped brussel sprouts and give a good mix. Also add enough salt. Fry them in high flame for around 2-3 minutes.
- Now is the time to add green peas. Mix well.
- Sprinkle some water now. Then keep the pan covered in simmer until the veggies get cooked. Open the pan occasionally and sprinkle little water if needed when the veggies tend to stick to the pan.
- Finally add garam masala and chopped coriander leaves.


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