Broccoli Mezhukkupuratti



  1. Broccoli  florets- 3 cups; thinly sliced
  2. Coconut oil – 2 tbsps.
  3. Mustard seeds – 1/2 tsp
  4. Dry red chillies ( I used Kashmiri dry red chilly) – 2 numbers, cut into 3/ 4 pieces
  5. Curry leaves – a few
  6. Onion – 1 medium, finely chopped
  7. Turmeric powder – 1/4 tsp
  8. Red chilly powder – 1/4 heaping tsp.
  9. Pepper powder – 1/3 tsop
  10. Salt – 1/2-3/4 tsp.


  1. Heat oil in a wok & splutter the mustard seeds. Stir in the dry red chillies and curry leaves. Add the chopped onions & stir fry till the onion turns golden brown.
  2. Stir in the turmeric powder, red chilly powder and pepper powder & cook for a minute on low heat. Add the sliced broccoli. Cover cook on medium (not low) heat adding 3/4 tsp. of  salt for 3-4 minutes without adding any water. Do not over cook.
  3. The broccoli florets should be crunchy even after cooking.
  4. Serve hot with rice.
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