Broccoli poriyal, quick and easy stir-fry of broccoli with chilies and coconut. A delicious poriyal, pairs well with rice and roti.Jump to Recipe
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Poriyal, tamil name given to dry curries, a simple stir-fry of any vegetable with chilies, finished with coconut. Poriyals are regular in south-indian homes. Carrot Poriyal, Keerai Poriyal are some common stir-fries in a South-Indian kitchen.
About the Recipe
This delicious south-indian style broccoli stir-fry is a quick and easy side to try. Some don’t prefer to eat broccoli raw, i m one of that some. It should be cooked quick with less water possible. This stir-fry with chilies and coconut, is a perfect recipe that ticks all the above check-list.
Broccoli stir-fry takes just 10 minutes to make. An apt recipe to make during the morning rush for lunchbox. To keep the broccoli poriyal vibrant, transfer the curry immediately to another serving bowl.
It is similar to the Cauliflower poriyal which i make regularly.
An easy recipe to make on days you don’t feel like spending lot of time in the kitchen. This colorful broccoli stir-fry can be enjoyed, as such like a salad. I prefer to eat mine as such in a large bowl, with handful of crunchy nuts on top.
I served this tempting broccoli poriyal with
- Malabar vellari/Indian yellow cucumber & Chickpeas Kootu
- Paruppu rasam/Dal rasam
- Kothamalli/Coriander Thogayal
- Broccoli, I have used florets of 1 big head of broccoli for this stir-fry. I usually trim the end stump and remove the stalks separately to make kootu/dal with it.
- Spice, I have used green chilies in the recipe, red chilies can also be used.
- Coconut, do not miss coconut, it adds a wonderful aroma and flavor to the poriyal.
- Tempering, usual mustard seeds, hing and curry leaves are used.
Step by Step Instructions on how to make this Broccoli Stir-fry
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- To make broccoli poriyal, cut the broccoli florets, and soak them in plain water and salt. Let this sit for 15 minutes, then drain the florets completely. As i mentioned above, I cut the stalks and use them to make kootu/dal later.
- Heat a pan with oil, splutter mustard seeds, cumin seeds, curry leaves, and hing. Add chopped green chilies and sauté.
- To this now add drained broccoli, saute well. Next add coconut, salt and turmeric powder. Sprinkle little water, cover and cook for 10 minutes in a medium flame.
- After the said time, remove the cover and let it sit on the flame for another 2-3 minutes. Take the poriyal off the heat and transfer it to a serving bowl, this ensures the broccoli stays fresh and green. Serve it warm along with rice.
- This vibrant broccoli poriyal can be served with roti or made into a wrap with mint chutney and greens.
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More Poriyal Recipes
Broccoli Poriyal | Broccoli Stir-fry | Indian Style
- 1 no medium sized broccoli
- 2 nos green chilies or to taste make it 3 if you prefer spicy curry
- ⅓ cup grated coconut fresh or frozen
- 1 tsp salt or to taste
- 2 tsp oil
- 1 tsp mustard seeds/kadugu
- ⅛ tsp hing/asafoetida
- a sprig of curry leaf
- I have used one medium sized broccoli for this stir-fry, cut the florets and the stalks separately. I save the stalks and make dal/kootu some other day. Soak the broccoli florets in plain water mixed with salt for 10 minutes. Then drain completely
- Heat a kadai/pan with oil, when hot splutter mustard seeds, hing, chilies and curry leaves.
- To this hot tempering, add the drained broccoli florets. Mix well.
- To this now add salt, grated coconut, and turmeric powder. Mix well.
- Sprinkle little water. Cover and cook for 8-10 minutes in a medium flame.
- After the said time, remove the cover, the broccoli will be tender and cooked. Let it sit for another 2-3 minutes on the heat. Then take it off the heat.
- Remove the broccoli poriyal to another serving bowl. This ensures the subzi stays vibrant and colorful. If it stays in the hot pan, there is a chance it might keep cooking and lose its vibrancy.
- Serve this vibrant poriyal with rice or roti.
Enjoy this tempting and easy poriyal with rice or roti. I would love to eat it as such or make it as a wrap with some mint chutney.