With the holidays approaching, here’s a fun twist on the healthy vegetable brussels sprouts. This tasty curry is perfect with steamed rice, idli, or dosa.
Add cumin seeds, fennel seeds, and black pepper to hot oil 
Add and sauté chopped onions until raw smell fades 
Add and cook tomatoes until they become soft 
Mix in grated coconut 
Combine well and grind into a paste 
Add mustard seeds, urad dhal, methi seeds, asafetida to hot oil in a separate pan 
Sauté onions until translucent 
Add garlic and cook for a few minutes 
Add chopped tomatoes and salt 
Mix in spice powders 
Add brussels sprouts and cook for 2 minutes 
Pour in ground paste 
Add curry leaves and mix well 
Add tamarind extract and mix 
Adjust consistency as needed
Brussels Sprouts Kulambu
With the holidays approaching, here's a fun twist on the healthy vegetable brussels sprouts. This tasty curry is perfect with steamed rice, idli, or dosa.
Servings: 6
Ingredients
- 12 brussels sprouts
- 1 onion (around 1 cup chopped)
- 2 tomatoes (around 1½ cups chopped)
- 10 cloves garlic (cut lengthwise)
- 15 curry leaves
- ½ tsp turmeric powder
- 1 tbsp sambar powder
- 1 tbsp Kulambu milagai thool (you can also use sambar powder)
- 1 tbsp coriander powder
- ½ tsp chili powder
- 1 small lime sized tamarind (soaked in ½ cup water)
- 1-2 cups water (adjust as needed)
- 1 tsp mustard seeds
- ½ tsp urad dhal
- ⅓ tsp methi seeds
- ⅛ tsp asafetida
- 4 tbsp oil (gingelly oil tastes best for this)
- salt to taste
To grind:
- ½ cup onion (chopped)
- ½ cup tomatoes (chopped)
- ¼ cup grated coconut
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1 tbsp oil
- ½-1 cup water (adjust as needed)
Instructions
- Wash brussels sprouts. Make a small x-like slit on the top and bottom of each brussels sprout. Set aside once done.
- Add a spoon of oil to a frying pan. Once hot, add cumin seeds, fennel seeds, and black pepper.
- Once aromatic, add chopped onions and sauté until the raw smell fades. The onions should now be translucent.
- Now, add the chopped tomatoes and cook until soft.
- Add shredded coconut and sauté for a minute. Let this cool.
- Once cool, grind the mixture into a smooth paste by adding ½ cup of water. Adjust water as needed and set aside once done.
- Add 3tbsp oil to a separate pan. Once hot, add mustard seeds, urad dhal, methi seeds, and asafetida.
- Once mustard seeds start to crackle, add chopped onions and sauté until translucent.
- Next, add garlic and sauté for 1-2 minutes or until raw smell fades.
- Then, add chopped tomatoes and salt. Cook until tomatoes become soft.
- Mix in turmeric powder, coriander powder, sambar powder, chilli powder and kulambu milagai powder. Cook for 1 minute.
- Add brussels sprouts and saute for 2 minutes.
- Now, add the ground paste and curry leaves. Mix for a few minutes.
- Pour in tamarind extract as per taste. Cover and cook on medium flame for 8-10 minutes.
- Once the kulambu starts to boil, add 1 tbsp of gingelly oil. Adjust consistency as needed and check for salt and spice. You can add chili powder for more spice.
- To check the brussels sprouts, insert a knife or skewer into one of the brussels sprouts. If it is soft, the brussels sprouts are cooked. If not, let the kulambu boil for a few more minutes.
- Remove from flame and serve hot with steamed rice, idli, or dosa.
