Broccoli Peas Kurma Recipe

Broccoli Peas Kurma Recipe. A quick and nutritious side dish that can be served as side dish with either chapathis or rice.

Broccoli has become a hot favourite at home. It is not only very nutritious and has anti cancerous properties but also good at purifying the blood as well.

Earlier I used to hesitate to buy them as one look at the blackened sick looking head used to repel me. But now-a-days the quality has improved manifold and I get them as good as a green canopy.

So during winter time as Broccoli is in season, I do not hesitate to pick one up every week even though they are a bit costly when compared to other veggies.

You can replace broccoli with cauliflower and frozen peas for fresh peas and follow the same recipe.

Recipe Notes:

• I wanted to keep the green hue of the vegetables, so I did not add any other vegetable or tomatoes. Do add them if you want it to look colorful.
• Adjust green chilies according to your spice level.
• Adding onion for grinding the masala is optional but doing so will give the kurma a wonderful flavor and more volume as well.

Check out these other recipes from the blog,

Broccoli Falafels

Broccoli Quinoa Salad

Broccoli Almond Soup

Mixed Vegetable Kurma

Egg Kurma

Chettinad Palakkai Kurma

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Broccoli Peas Kurma Recipe

Broccoli Peas Kurma

Radhika

Nutritious, vegan & gluten free side dish made using broccoli and peas that can be served as a side dish with chapthis or rice.

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Prep Time 5 mins

Cook Time 20 mins

Course Side Dish

Cuisine South Indian

Servings 4

Ingredients

  

• Broccoli – 1 head
• Fresh Peas – 1/2 cup
• Onion – 1 large
• Green chilies – 4 to 5
• Mustard seeds – 1/2 tsp
• Cardamom – 1
• Cinnamon – 1 inch stick
• Cloves – 2
• Fennel seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Fresh grated coconut – 1/2 cup
• Coriander leaves – 1 handful
• Ginger – 1/2 inch piece
• Garlic – 3 pods
• Salt – to taste
• Oil – 1 tbsp

Instructions

 

• Separate the broccoli into bite sized florets. Chop onions and ginger finely.
• Pressure cook both broccoli florets and peas together for just 1 whistle. Alternately you can also microwave them. Keep aside.
• Heat a pan with 2 tsp oil. Add cinnamon, cloves, cardamom, fennel seeds and sauté till the fragrance arises. Now add ginger, garlic and 2 tsp of chopped onion, green chilies and sauté for 1-2 minutes.
• Take the pan off fire and immediately add coriander leaves, grated coconut and keep sautéing in the heat of the pan itself. Let it cool. Grind to a thick, smooth paste using little water and keep aside.
• Heat the remaining oil in a pan. Add mustard seeds and once it splutters, add cumin seeds and let it crackle as well. Add the remaining chopped onions and sauté till it becomes pink.
• Add the ground paste and mix well. Add the cooked broccoli florets, peas, salt and about 1/4 cup water or to the consistency you prefer and let it cook over low flame for 4-5 minutes for all masala paste and the aroma to mix with the vegetables.
• Take off fire, garnish with coriander leaves if preferred.
• Broccoli peas kurma is ready to be served hot with chappathis or rice as a side dish.

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