Veg
Kerala-Style Broccoli Thoran
A family recipe since April 2014
A light, fragrant Kerala-style stir of broccoli with coconut, mustard seeds and curry leaves. Quick to make and perfect as a healthy side with rice.
15 min total3 servings
Ingredients
- Broccoli - 2 cup
- Shallots - 2 tsp
- Grated coconut - 3 tbsp
- Mustard seeds - 1/2 tsp
- Curry leaves
- Garlic - 1/4 tsp
- Green chili - 1 whole
- Turmeric powder - 1 pinch
- Salt
- Coconut oil
Instructions
- 1Cut the broccoli into medium florets, thinly slice the shallots, finely chop the garlic and green chili, and grate the coconut if you are using fresh coconut so everything is ready to go.
- 2Heat the coconut oil in a pan over medium heat, then add the mustard seeds and let them splutter so they release their nutty aroma.
- 3Add the shallots and curry leaves, then stir in the garlic, green chili, grated coconut and turmeric powder; sauté gently until the shallots are light brown and the coconut smells toasted.
- 4Add the broccoli and salt, toss everything together so the florets are evenly coated with the spiced coconut mixture.
- 5Cover and cook on low flame for 3-4 minutes, allowing the broccoli to steam through while keeping a little bite.
- 6Remove the pan from heat and give the thoran a final stir to combine the flavors.
- 7Serve the broccoli thoran with rice as a simple, healthy side dish.
- 8Optional: finish with a squeeze of lemon before serving for a bright touch.