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 hot 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 Brussell 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 – finely chopped
- Sweetcorn – 1 cup (defrosted if frozen)
- Coconut – 1/2 cup – freshly grated or the unsweetened desiccated type is fine
- Ginger – 3 inch piece – finely grated
- Lemon juice – 1 tsp
- Oil (flavourless) – 1 tablespoon
- Salt – to taste
- 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:
- 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.
- 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)
- Finally add the salt, coconut and lemon juice and mix well. Check seasoning and serve 🙂