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.
Course: Curry
Cuisine: Indian
Servings: 6
Ingredients
12brussels sprouts
1onion(around 1 cup chopped)
2tomatoes(around 1½ cups chopped)
10clovesgarlic(cut lengthwise)
15curry leaves
½tspturmeric powder
1tbspsambar powder
1tbspKulambu milagai thool(you can also use sambar powder)
1tbspcoriander powder
½tspchili powder
1small lime sized tamarind(soaked in ½ cup water)
1-2cupswater(adjust as needed)
1tspmustard seeds
½tspurad dhal
⅓tspmethi seeds
⅛tspasafetida
4tbspoil(gingelly oil tastes best for this)
salt to taste
To grind:
½cuponion(chopped)
½cuptomatoes(chopped)
¼cupgrated coconut
1tspcumin seeds
1tspfennel seeds
1tspblack pepper
1tbspoil
½-1cupwater(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.