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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How to Make Broccoli Poriyal
Firstly, heat 1 tablespoon 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 stalk of curry leaves, 1 pinch of hing, and saute for another 30 seconds.
Next, 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 and salt. Mix well.
Cover with a lid, and cook on medium-low heat until the broccoli is soft and tender.
Note: To speed up the cooking process, you can steam the broccoli in an Instant Pot or microwave separately and then add it to the dish.
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 on the 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
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 green chili finely chopped
- 1 stalk curry leaves
- 1 pinch asafetida(hing)
- 1 small onion finely chopped
- 2 cups broccoli cut into small florets
- salt to taste
- 2 tablespoons shredded coconut (fresh/frozen)
Instructions
- Firstly, heat 1 tablespoon 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 stalk of curry leaves, 1 pinch of hing, and saute for another 30 seconds.
- Next, 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 and salt. Mix well.
- Cover with a lid, and cook on medium-low heat until the broccoli is soft and tender.Note: To speed up the cooking process, you can steam the broccoli in an Instant Pot or microwave separately and then add it to the dish.
- 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.
Notes
- 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.
Nutrition
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Anonymous
awsome
bhavana
Thank you