Broccoli is known to be healthy and tasty vegetable which is rich in fiber, high in vitamin C and potassium, B6 and vitamin A. Healthy chutney prepared with broccoli, onion, ginger, garlic and red chillies, that goes well with hot idli and dosai.
Serves 4 to 5
- 15 to 20 small florets – Broccoli
- 1 no – Onion (chopped)
- 1/4 inch – Ginger
- 2 cloves – Garlic
- 2 nos – Dry red chillies
- 2 tbsp – Bengal gram / Kadalai paruppu
- 2 tbsp – Split black gram / Ulunthu
- 1 no – Tamarind (blueberry size)
- 2 stalk – Coriander leaves
- 4 to 5 – Mint leaves
- Salt to taste
- 1 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 1 or 2 pinches – Asafoetida
- 4 or 5 nos – Curry leaves
- Clean broccoli florets in a hot water with salt and set it aside.
- Heat oil in a pan, add bengal gram and split black gram, saute until they are slightly golden brown. Followed by chopped garlic, ginger, onion, coriander leaves, mint leaves, tamarind and dry red chillies, saute for 1 or 2 mins. Remove from stove and keep it aside.
- In the same pan, add oil and broccoli florets, saute until they are well cooked and slightly golden brown in color. Switch off the stove and allow them to cool completely.
- Transfer sauteed onion and broccoli mixture along required salt and water (around 1/4 cup) to a mixture grinder / blender and grind them to a coarse paste.
- Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Broccoli chutney is ready to serve.
- You can increase or decrease number of dry red chillies as per your spice level.
- Do not grind chutney to a fine paste. It should be grinded coarsely.