brussel sprouts poriyal /South Indian style kelakose stirfry
brussel sprouts poriyal /South Indian style kelakose stirfry
Brussels sprouts looks exactly like cabbage but in miniature form,it was not so much in use here in India till few years back.I read that the name “brussels”come from the place where it was cultivated according to “wikipedia” .It was mostly available in the hill stations here.But,now these brussel sprouts are available at all major cities here.Still,most of them don’t know the actuality of this wonderful little leafy vegetable.
Whenever I see this vegetable in the market I grab some and make some indian type dishes with this brussels sprouts.This brussel sprouts poriyal is one such variation that can be done easily without any fuss. I feel it tastes very close to our usual cabbage poriyal that we make at our home.The taste of this brussel sprouts easily blends with our Indian cuisine taste buds.This brussel sprouts poriyal is simple to make but quite delicious.
brussel sprouts poriyal /South Indian style kelakose stirfry
INGREDIENTS:
Brussel sprouts/kelakose – 100 gms
Big onion – one finely chopped
Green chilles with seeds removed – 1-2(chopped)
Oil – 1 tsp
Salt to taste
Sugar – 1/4 tsp
Grated coconut – 1 or 2 tbsp
Mustard seeds – 1 tsp
METHOD:
1.Wash,remove first layer of brussels sprouts and chop.
2.Keep a kadai with oil and add mustard to splutter.
3.Then add onion,chillies and fry for a minute.
4.Immediately add the vegetable by adding necessary salt.
5.Add sugar and fry for some time.
6.Sprinkle some water close lid and cook for 2-3 minutes.
7.The colour and crunch should be retained.
8.Open lid stir once add grated coconut and switch off.
9.Serve as a side dish for rice.
brussel sprouts poriyal /South Indian style kelakose stirfry
Ingredients
- Brussel sprouts/kelakose - 100 gms
- Big onion - one finely chopped
- Green chilles with seeds removed - 1-2 chopped
- Oil - 1 tsp
- Salt to taste
- Sugar - 1/4 tsp
- Grated coconut - 1 or 2 tbsp
- Mustard seeds - 1 tsp
Instructions
- Wash,remove first layer of brussels sprouts and chop.
- Keep a kadai with oil and add mustard to splutter.
- Then add onion,chillie and fry for a minute.
- Immediately add the vegetable by adding necessary salt.
- Add sugar and fry for some time.
- Sprinkle some water close lid and cook for 2-3 minutes.
- The colour and crunch should be retained.
- Open lid stir once add grated coconut and switch off.
- Serve as a side dish for rice.
Notes
The colour and crunch should be retained.
So,don’t over cook the vegetable.