Brussels the South Indian way :-)

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The Yuletide festivities are upon us and there are so many delicious seasonal Winter produce in the markets and Supermarkets out there. A typical seasonal veg here that our family loves is Brussels Sprouts. But I wanted to share with you a way to use them instead of the usual steaming or roasting, which is definitely a great way to get the full flavour of Brussel Sprouts, but you can also bring them alive with some gentle spices 🙂

This is my favourite way of using Brussel Sprouts and using South Indian spices to make a light stir fry, or Poriyal as called in Tamil Nadu. It’s visually pleasing when you pair the Brussels with bright yellow Sweetcorn and garnished with coconut. I love the way this curry is not too fiery as it uses gentle spices and so if you don’t like hot curries all the time, then this is perfect for you! You can leave out the dried red chillies completely if you are serving it to children.

A non-stick or ceramic pan is best for making this ‘Poriyal’ so the Brussels don’t stick to the bottom and burn.

If you are in a rush you can steam the chopped Brussel Sprouts in the microwave with a tablespoon of water. This will reduce the time needed for them to cook in the pan.

What you need:

  • Brussels Sprouts – 4 cups, finely chopped
  • Sweetcorn – 1 cup (defrosted if frozen)
  • Coconut – 1/2 cup – freshly grated or the unsweetened desiccated coconut is fine
  • Ginger – 3 inch piece – finely grated
  • Lemon juice – 1 tsp
  • Oil (flavourless) – 1 tablespoon
  • Salt – 1 tsp or to taste

To Temper:

  • Black mustard seeds – 1 tsp
  • Cumin seeds -1 tsp
  • Split Urad dal – 1 tsp
  • Curry leaves – 1 sprig
  • Whole dried chillies – x2
  • Asafoetida – a pinch

How to make it:

  1. Heat the oil in a large saucepan and add the black mustard seeds. As soon as they start popping add the other ingredients under the ‘To Temper’ list above.
  2. Add the chopped Brussels Sprouts, sweetcorn and stir fry for 5 – 10 minutes until the Brussels are cooked (you will need less time if the Brussels Sprouts have already been steamed in advance)
  3. Finally add the salt, coconut and lemon juice and mix well. Check seasoning and serve 🙂

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1 Comment

Filed under brunch, Desi, Dinner, Food, indian, Kerala, mykitchenadventures, south India, south indian, Uncategorized, vegan, vegetarian

One response to “Brussels the South Indian way :-)

  1. Jaya

    Yes certainly it is delicious way to make Brussels. It is almost like cabbage portal, and goes well with our Indian meals. I’m glad suji you posted this right time.

    Liked by 1 person

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