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Broccoli Poriyal

Broccoli Poriyal | Broccoli Stir-fry | Indian Style

Broccoli poriyal, quick and easy stir-fry of broccoli with chilies and coconut. This delicious broccoli poriyal pairs well with rice and can also be served with roti.
Course Main Course, Side Dish
Cuisine Asian, Indian, South-Indian
Keyword 10 minute poriyal, Broccoli curry, Broccoli dry subzi, Broccoli recipe, Broccoli subzi, Green poriyal, How to make poriyal, Quick and easy poriyal, Quick poriyal, Tambrahm style poriyal recipe, Thengai pottu curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 no medium sized broccoli
  • 2 nos green chilies or to taste make it 3 if you prefer spicy curry
  • cup grated coconut fresh or frozen
  • 1 teaspoon salt or to taste
  • 2 teaspoon oil
  • 1 teaspoon mustard seeds/kadugu
  • teaspoon hing/asafoetida
  • 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.