If you are thinking what is a Broccoli doing in a chutney, you will be pleasantly surprised. Chutneys are required for most South Indian Tiffin Items like Idli, Dosa etc. And serving the same chutney every day kind of gets boring. Then you start thinking of ways to sneak in healthy stuff into that.
I saw this recipe in my friend Sangee's blog last year. I decided to make it immediately. Somehow ended up not making it at that time. Just remembered it this week and quickly whipped up this chutney/thogayal for our weekend breakfast.
You can feed this to even Broccoli Haters. It is well disguised and finger licking good.
Broccoli 1 head (about 2 cups)
Garlic 4 pods
Ginger 1 inch piece
Coriander seeds 1.5 tsp
Channa Dal 2 tsp
Dry red chilli 2
Tamarind Pulp 1/2 tsp
Coriander leaf a handful
Oil and salt to taste
Method of Preparation
1. Heat a little oil in a pan. Add Coriander seeds, channa dal and red chillies.
2. When it is roasted, add chopped onions, garlic and ginger. Saute till it is slightly browned. Add to a mixie.
3. In the same pan, add broccoli florets and saute for a few minutes till it is wilted a little.
4. First grind the onions and make a paste.
5. Then add the broccoli florets along with coriander leaves, tamarind and salt.
6. Grind to a coarse paste adding a little water.
7. You can optionally do a tempering of mustard, urad dal, red chilli and curry leaf.