Broccoli usili or broccoli podimas is a south Indian dry curry made with the combination of a veggie and dal. I have posted the beans paruppu usili and vazhaipoo paruppu usili earlier, both are always a super hit recipe. This method of making paruppu usili i read in a cook book and tried it for a potluck party too. I was bit not sure how it will be liked by all as it is not the traditional brahmin way of making the usili. But to my surprise, everyone liked it very much and it was a huge hit too. You can make this by replacing broccoli with beans, capsicum.
Preparation Time : 10 mins+ 30 mins soaking | Cooking Time : 25 Mins |Serves:2-3
Toor dal 2 tblsp
Channa dal 1/4 cup
Red chili 2
Fennel seeds|sombu 1/2 tsp
Broccoli florets 3/4 cup
Jeera |cumin 1/2 tsp
Salt as needed
Turmeric powder 1/4 tsp
Coconut 2 tblsp
Oil 3-4 tsp
Mustard seeds 1/4 tsp
Asafoetida a pinch
Urad dal 1 tsp
Green chili 1
- Soak the toor dal, channa dal and red chili for 30 minutes.
- Drain the water completely and add the fennel seeds and cumin seeds.
- Grind this along with turmeric powder and salt . Sprinkle little water if needed while grinding.
- You can steam this in a idli maker, alternatively you can grease a vessel and put the ground paste into this and pressure cook this for 3-4 whistles.
- Cover the vessel if you are keeping it in the pressure cooker.
- Allow the cooked mixture to cool completely and pulse this in a mixie.
- Meanwhile wash and cut the broccoli florets and the onions.
- In a pan add oil and add the mustard seeds, urad dal and slit green chili. Add the chopped onions and cook till the onions becomes translucent.
- Add the broccoli florets and add little salt.
- Once the broccoli florets are cooked (let this be crispy not soft) add the cooked and pulsed dal.
- Mix well and cook in medium flame for 5 minutes. Stir in between.
- Add the coconut and mix well. Switch off the flame. Add curry leaves if you want.
- Broccoli usili is ready to serve.
- This tasted great with simple poondu rasam and appalam.
- Instead of broccoli, beans or avarakkai can be added.
- Check whether the dal is completely cooked by inserting a knife in the middle.
- If the dal is not cooked well then when you pulse in the mixie it will become soggy.