Broccoli Poriyal, also known as Broccoli Thoran, is a simple South Indian stir-fry made with broccoli, fresh coconut, and a few tempered spices. It’s a healthy dish that is keto-friendly, low-carb, and vegan.
Broccoli vegetable is a powerhouse of nutrients. It's reputed to benefit digestion, the cardiovascular system, and the immune system, and to have anti-inflammatory and even cancer-preventing properties. I am always looking for ways to cook with it.
Today, I am sharing an easy South Indian-style stir fry made with coconut called broccoli poriyal. It takes less than 15 minutes to make it, and a great side dish for rice and rasam. Other poriyal recipes I often make at home are purple cabbage poriyal, carrot beans poriyal, brussels sprouts poriyal, and zucchini poriyal.
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Broccoli Poriyal Recipe Ingredients
- Broccoli: I have used fresh organic broccoli. You may also use frozen once; cooking time will vary.
- Oil: use coconut oil for the best flavor.
- Mustard seeds & cumin: added for tempering.
- Green chili: I used 2 Indian chilies.
- Curry leaves: used for flavoring, dont skip it.
- Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida.
- Onion: I have used finely chopped onions.
- Fresh coconut: use fresh shredded coconut for garnishing.
How to Make Broccoli Poriyal
Firstly, heat 1 teaspoon of coconut oil in a pan, temper with ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, and let it splutter for a few seconds. Next, add 2 green chilies (finely chopped), 1 pinch of hing, 1 stalk of curry leaves, and saute for another 30 seconds.
After a few seconds, add 1 small onion (finely chopped) and saute till the onions are translucent and light brown. Takes approximately 2 minutes.
Then add 2 cups of small broccoli florets, salt, and stir-fry on medium-low flame until soft and tender.
Turn off the gas, sprinkle 2 tablespoons fresh shredded coconut, and combine well.
Serve the Indian-style broccoli stir fry along with rice and rasam.
What to Serve with Broccoli Poriyal?
Serve Broccoli Poriyal as a side dish with roti, paratha, or steamed rice and rasam. If you are on a Keto diet, serve with cauliflower rice.
Storage Suggestions
- Refrigeration: You can store broccoli poriyal in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, you can warm it in a microwave or stovetop.
Variations
- You can skip onions to make it a no-onion broccoli poriyal recipe.
- For added protein, you can add boiled chickpeas or edamame.
- You can also use frozen broccoli in this recipe.
More Vegetable Stir Fry Recipes
Broccoli Poriyal Recipe (Broccoli Stir Fry with Fresh Coconut)
Ingredients
- 2 cups broccoli cut into small florets
- 1 small onion finely chopped
- 2 green chilies finely chopped
- 2 tablespoons shredded coconut (fresh/frozen)
- ½ teaspoon mustard seeds
- ½ teaspoon jeera (cumin) seeds
- 2 sprig curry leaves
- a pinch hing (asafoetida)
- salt as per taste
- 1 teaspoon coconut oil
Instructions
- Firstly, heat oil in a pan, temper with mustard seeds, cumin seeds, and let it splutter for a few seconds.
- Next, add the green chilies, hing, curry leaves, and saute for another 30 seconds.
- After a few seconds, add the chopped onion and saute till the onions are translucent and light brown. Takes appx 2 minutes.
- Then add the broccoli, salt, and stir-fry on medium-low flame until soft and tender.
- Turn off the gas and sprinkle fresh shredded coconut and combine well.
- Serve the Indian-style Broccoli stir fry along with rice and rasam.
Notes
- You can also Stir-fry on high flame till they are 90% cooked and they have still little crispiness left.
Nutrition
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Anonymous
awsome
bhavana
Thank you