International Cuisine

South Indian Broccoli and Potato Stir Fry (Aloo Poriyal)

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Broccoli and Aloo Poriyal Recipe – South Indian Broccoli and Potato Stir Fry

The Broccoli and Aloo Poriyal Recipe brings together the goodness of two nutritious vegetables: broccoli and potatoes. This simple yet wholesome stir fry is a staple in South Indian cuisine, perfect for a quick and healthy lunch. With its vibrant flavors and aromatic spices, this dish offers a delightful combination of textures and tastes. The broccoli and potatoes are cooked separately to preserve their distinct flavors, then combined with the right condiments to enhance the overall experience.


Cuisine:

South Indian Recipes

Course:

Lunch

Diet:

Vegetarian


Ingredients

Ingredient Quantity
Broccoli 1 medium, cut into florets
Potatoes (Aloo) 3 medium, peeled and cut into wedges
Mustard seeds (Rai/Kadugu) 1/2 teaspoon
Curry leaves 1 sprig, roughly torn
Red Chilli powder 1 teaspoon
Turmeric powder (Haldi) 1/2 teaspoon
Salt To taste
Oil For cooking

Preparation Time

20 minutes

Cooking Time

15 minutes


Instructions

  1. Prepare the ingredients: Start by preparing all the ingredients and setting them aside. It’s crucial to ensure that both the broccoli and potatoes are ready for cooking, as each vegetable has a different cooking time.

  2. Cook the potatoes:

    • Heat a teaspoon of oil in a Kadai or wok.
    • Add the mustard seeds and let them crackle, which will infuse the oil with a distinct flavor.
    • Add the cut potatoes to the pan. Sprinkle salt over them and stir fry until the potatoes are cooked through.
    • Cover the pan to allow the potatoes to cook faster, using the steam created. Once the potatoes are tender, add the turmeric powder and red chilli powder. Stir well to coat the potatoes with the spices.
    • Remove the potatoes from the pan and set them aside.
  3. Cook the broccoli:

    • In the same pan, heat half a teaspoon of oil.
    • Add the broccoli florets and a pinch of salt. Stir fry the broccoli until it is just cooked through but still retains a slight crunch.
    • Be careful not to overcook the broccoli, as it will become mushy when combined with the potatoes. Again, covering the pan helps to speed up the cooking process by trapping steam.
  4. Combine the potatoes and broccoli: Once the broccoli is done, add the stir-fried potatoes back into the pan. Gently stir to combine, ensuring the flavors meld together. Taste and adjust the salt and spices as needed.

  5. Serve: Serve the Broccoli and Aloo Poriyal hot with a bowl of Thakkali Rasam (Tomato Rasam) and Steamed Rice for a truly satisfying meal.


Nutritional Information (Approximate, per serving)

Nutrient Amount per Serving
Calories 150 kcal
Protein 4g
Carbohydrates 30g
Fiber 6g
Fat 4g
Sodium 240mg

This Broccoli and Aloo Poriyal makes for an easy and healthy addition to your lunch or dinner menu, bursting with flavors and nutrients. It’s a perfect vegetarian choice that’s light yet satisfying. Whether you’re looking to incorporate more greens into your diet or need a quick meal, this stir fry will meet your needs while delivering a comforting taste of South India.

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