Brussels sprouts are my ‘blank canvas’ vegetable. They inspire the artist in me to come right out and start experimenting with different flavors and cooking methods; check out our spiced oven roasted version or Brussels sprout added to the Tex-Mex chili with an Indian touch.
Using a tempering technique from the flavor-filled cuisine of south India, let’s create some more magic with this high fiber, low calorie, heart-healthy and vitamin- filled cruciferous vegetable, the amazing Brussels sprout.
Pan-tossed Brussels Sprouts get a South-Indian Flavor Kick
Food and cooking habits in southern India are distinctly different from the rest of the country. Most notably, there is a higher consumption of rice in the diet of this region, as compared to a dominance of wheat based ‘roti-chapati’ and other Indian flat-bread in the north and west of India.
And then, there’s the more subtle differences in south Indian tempering techniques, characterized by an ingredient mix of curry leaves, garlic and ginger pieces, whole red or green chilies and crackling of whole spices like peppercorn and mustard seeds in hot oil.
We like adding a zing to Brussels sprouts by cooking them this way, with a simple south Indian style tempering and a sprinkling of ground spice. Lemon juice drizzled over the wholesome Brussels sprouts; turn these sprouts into a uniquely delicious and healthful vegetable serving.
Pan-tossed Brussels Sprout in South-Indian Flavors
Serves 2
Pan-tossed Brussels Sprout in South-Indian Flavors
1 lb Brussels sprouts, outer leaves removed and halved
2 tablespoons canola oil
½ teaspoon mustard seeds
1 Thai green chili or Serrano pepper, slit for a spicier edge
2-3 curry leaves*
1 teaspoon chopped garlic
¼ teaspoon ground red chili or Cayenne pepper
¼ teaspoon ground turmeric
¼ teaspoon salt or to taste
¼ teaspoon Garam Masala
2 teaspoons lemon
Chopped cilantro as garnish
*if curry leaves are unavailable, leave them out, there’s plenty of flavor going on in the dish.
South-Indian Style Tempering Blend
Heat the canola oil really well in a pan, but don’t let it smoke. Reduce the flame to low and add mustard seeds, garlic, whole green chili and curry leaves; there should be a sizzle and crackle. Always watch out for splattering as you add ingredients to hot oil.
Stir in Brussels sprouts and let the tempering coat all the pieces. Then sprinkle ground red chili/cayenne pepper, turmeric and salt over the sprouts. Add a tablespoon or two of water, turn the flame down, cover and let the sprouts cook in steam for 5 minutes. If you prefer them softer, cook the Brussels sprouts for a few more minutes.
Once cooked, drizzle lemon juice and chopped cilantro over the Brussels sprouts. Serve warm as an entree or side to your favorite meat, fish or vegetable.
very tempting and looks so good and healthy
Thanks Veena! They really taste amazing:)
Reblogged this on FlowHound and commented:
Planning to make this soon
Thanks for reblogging this post! Hope it turns out well…
Love Brussels sprout! When they are in season I will give this a try. I usually bake/roast them in the oven
Same here, I generally oven roast them…once in a way, I pan toss them to shake things up! A friend of mine makes a great pan tossed version with bacon, wine and stock along with Brussels sprouts:) Thanks for trying it:)
Oh my god these look so good!!!!! thanks for the idea!
They taste just as good! Thanks, glad you like it…
Hi Peri! Great recipe. Definitely going to give this a try. I do love me some Brussels sprouts! How are you guys doing? Been a while. Great job on the blog!
Thanks Charmi, good to see you here! All well, trust you all are doing well…Yup, this is a great way to kick things up a notch on Brussels sprouts:)
Dear Peri, lovely to be able to come back to your wonderful blog again : ) Loved the way you flavor the sprouts here; having them in curry spices and zing factor with lemon is a very welcome in our home
thanks Peri, this one will be treasured with us :! xxx Ozlem
Dear Ozlem, wonderful to see you back again after the busy spell, you did very well with the class in Istanbul, felt like I was right there:) Glad you like this Brussels sprout recipe, I agree that the flavors bring themselves together brilliantly…and for me, it brings back memories of mom’s Indian cabbage preparation:) xxPeri
I also feel quite silly! Love Brussels sprouts, am forever making curries from all over S and SE Asia and have never put the two together. OK: since summer Down Under is not exactly sprouts time this will have to atop the winter recipe pile
!
Oh, its not a match that comes to mind easily:) but once there, you’ll find yourself experimenting away with these flavors! Enjoy the summer, we are getting kinda springlike in north Texas! Love this time of year:)
Those sound very tempting! I shall have to get some sprouts tomorrow!
They offer just the right amount of spicy flavor combination, the lemon juice is a reall must at the end:) Thanks for trying them out…
Perfect timing! I have Sprouts in the fridge and was wondering what to do with them tonight. Problem solved.
So glad to hear it! thanks! I say, the solution to ‘what to make for dinner’ generally lies in the spice cabinet:) LOL.
Follow-up…had this with curried rice. The lemon cilantro and earthy sprouts were the perfect counterpart. Thanks!
Thank you! Love hearing back from anyone who tries a recipe…especially such positive feedback:) I like these flavors too, they do come together well!
We have been enjoying roasted Brussels sprouts recently. You certainty “kick it up a notch.”
Oven roasting is my go-to cooking method too, perfect easy weeknight meal…this recipe does take it further:) thanks!
Oh my goodness. I love Brussels sprouts, I would have never thought to make them with curry. My husband and I are eating low carb for the next couple of months to get ready for our beach vacation, these will be a perfect addition to spice things up. Thanks for sharing!
Absolutely perfect for a low carb, high satisfaction meal! I love Brussels sprouts too, although we use them seasonally…wow, beach vacation reminds me that we’re almost into summer, time just flies:) thanks for trying it!