Today's recipe for the Cook Book Challenge,I am sharing you a simple and healthy stir fry/poriyal with broccoli.
This recipe I noted down from my sister's recipe collections and tried it.This poriyal goes very well with rice and some spicy kulambhu such as milagu kulambhu or poondu kulambhu.But I personally prefer to mix it with rice along a dash of ghee.Either way it tastes good,lets move on to the recipe................................
Broccoli Poriyal
Cooking time 20 minutes
Serves 2
Ingredients
Ingredient | Quantity |
|---|---|
Broccoli florets | 2 cups |
Onion(fineley chopped) | 1 (small size) |
Toor dhal/thuvaram paruppu | 2 tbs |
Coconut(grated) | 2 tbs |
Green chilly/pachamilagai | 1(slit into 2) |
Curry leaves/karivepillai | few leaves |
Salt | 3/4 tsp+1/2 tsp |
Oil | 2 tsp |
For the tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/ulutham paruppu | 1 tsp |
| Red chilly/varamilagai | 1(broken) |
| Asafoetida/perungayam | a pinch |
Method
- In bowl take water put the 1/2 tsp o salt and add the broccoli florets,keep it for 2-3 minutes and drain the water.Now chop the florets and the thin stems to smaller pieces.Pressure cook the toor dhal with enough water for a whistle in a medium flame (it should not turn mushy).
- Meanwhile steam the broccoli in a idly vessel till it becomes soft and keep it aside.
- Heat a pan with oil and do the tempering and add the green chilly,onion and curry leaves.Saute it along with a pinch of salt.Now add the steamed broccoli and sprinkle the remaining salt.
- Toss it well,add in the cooked dhal and grated coconut.Mix it well and keep it the flame for 2-3 minutes.Put off the flame.
- Serve it rice and kulambhu.
Enjoy...........................................................
This recipe is off to Cook Book Challenge #11 August week 4.
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