Brussels Sprouts Poriyal (or Brussels Sprouts Thoran) is a South Indian style stir fry made with brussels sprouts, fresh coconut, and tempered with spices. Vegan, keto, low carb, and gluten-free.
Growing up in India, I had never heard of Brussels sprouts because they aren’t common there. When I moved to the USA, I didn’t try them for almost two years. But once I learned about their health benefits and how similar they taste to cabbage, I decided to give them a try.
I cooked them in a South Indian poriyal style, where shredded Brussels sprouts are sautéed in a flavorful tempering and finished with fresh coconut. Other Poriyal recipes from my blog are purple cabbage poriyal, carrot beans poriyal, broccoli poriyal, and zucchini poriyal.
More Brussels Sprouts Recipes
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Ingredients
- Brussels sprouts: Choose Brussels sprouts that are bright green and firm. I used fresh brussels sprouts. You may also use frozen once, cooking time will vary.
- Mustard seeds & urad dal: added for tempering.
- Curry Leaves: used for flavoring, dont skip it.
- Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida.
- Turmeric: is used for color and its health benefits. Skip if you don't have one.
- Fresh coconut: use shredded fresh coconut for garnishing.
How to Make Brussels Sprouts Poriyal
Rinse ½ pound of brussels sprouts (about 2 cups) with water and pat dry with a kitchen towel. Using a sharp knife, trim off the bottom of the hard stem of each Brussels sprout and then finely chop it.
Heat 1 tablespoon oil in a pan. Add ½ teaspoon mustard seeds and let them crackle.
Then add 1 green chili, ½ teaspoon urad dal, 1 stalk curry leaves, 1 pinch of hing (asafoetida), and saute till the dals turn light brown.
Next, add the chopped Brussels sprouts, ¼ teaspoon turmeric, salt, and stir-fry on medium-low flame till they are soft and cooked.
Turn off the gas, garnish with 2 tablespoons of fresh shredded coconut, and combine well.
Brussels Sprouts stir fry with coconut is ready, serve with hot rice, chapatis, roti and parathas.
Serving Suggestions
Serve Brussels sprouts poriyal with roti, plain paratha, or steamed rice and tomato rasam.
More Vegetable Stir Fry Recipes
Brussel Sprouts Poriyal
Ingredients
- ½ pound brussels sprouts chopped, (about 2 cups)
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 green chili
- 1 stalk curry leaves
- 1 pinch hing
- ¼ teaspoon turmeric
- salt to taste
- 2 tablespoons fresh coconut
Instructions
- Rinse brussels sprouts with water and pat dry with a kitchen towel. Using a sharp knife, trim off the bottom of the hard stem of each Brussels sprouts and then finely chop it.
- Heat oil in a pan. Add mustard seeds and let them crackle.Then add green chilies, urad dal, curry leaves, hing and saute till the dals turn light brown.
- Next add the chopped Brussels sprouts, turmeric, salt and stir-fry on medium low flame till they are soft and cooked.Turn off the gas and sprinkle shredded coconut and combine well.
- Brussels Sprouts Thoran or Stir Fry is ready, serve with hot rice, chapatis, roti & parathas.
Notes
Nutrition
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