Broccoli Kuzhambu is a flavorful South Indian-style gravy that pairs superbly with steamed rice and chapati. This wholesome and delicious dish uses broccoli, cooked in a mildly spiced coconut and tamarind-based totally gravy, making it both tangy and creamy. It’s a exquisite manner to consist of broccoli on your meals with conventional indian flavors.


 components:


 1 medium broccoli head, cut into florets

 1 medium onion, finely chopped

 1 tomato, chopped

 half cup grated clean coconut

 1 tbsp tamarind paste (or lemon-sized tamarind soaked in warm water)

 2 inexperienced chilies

 1 tbsp poppy seeds

 1 tsp cumin seeds

 1-inch piece ginger

 half of tsp turmeric powder

 1 tsp red chili powder

 1 tsp coriander powder

 1 tsp mustard seeds

 some curry leaves

 2 tbsp oil

 Salt to taste

 1 to 1 1/2 cups water

 fresh coriander leaves for garnish


 instructions:


1. put together tamarind Juice:

   Soak tamarind in heat water for 10 mins and extract the juice. Set apart.


2. Make the Spice Paste:

   Grind grated coconut, green chilies, poppy seeds, cumin seeds, and ginger with a touch water to make a easy paste.


3. cook Broccoli:

   warmth oil in a pan, add mustard seeds and curry leaves. once they splutter, add onions and sauté until translucent.


4. upload Tomatoes and Spices:

   add chopped tomatoes, turmeric, crimson chili powder, coriander powder, and salt. cook until tomatoes melt.


5. upload Broccoli and tamarind Juice:

   add broccoli florets and tamarind juice. mix well, then add the ground coconut paste at the side of water.


6. Simmer:

   cover and cook dinner on low warmness for 10-15 minutes till the broccoli is tender and the gravy thickens.


7. Garnish and Serve:

   Garnish with sparkling coriander leaves. Serve warm with rice or chapati.




This Indian-style Broccoli Kuzhambu is a tangy, creamy, and wholesome dish that adds nutrition and taste on your everyday food.


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Balasahana Suresh

06/08/2025 10:44 AM