Brussel sprouts gravy/Kalakose kara Kuzhambu is a spicy, tangy gravy that can be served with rice, idli or dosa. Brussel sprouts is green leafy vegetable that looks like miniature cabbage. It has some nutritional value but more than the nutritional value it is generally consumed for the taste. Brussel sprouts can be cooked in different ways. I usually stir fry the Brussel sprouts but wanted to try making a gravy and prepared the below recipe.
PREP TIME: 10 Mins
COOKING TIME: 15 Mins
Brussel sprouts – 10
Onion – 1
Tomato – 1
Mustard – 1/2 teaspoon
Urad dal – 1/2 teaspoon
Fennel seeds – ¼ tea spoon
Fenugreek seeds – 10
Curry Leaves – 1 sprig
Tamarind extract – ½ cup
Salt – per taste
Sambar powder – 3 teaspoons
Coriander powder – 1.5 teaspoon
Sesame Oil – 1 teaspoon
STEP 1: Heat oil in a pan, add mustard, urad dal, fennel seeds, fenugreek seeds and curry leaves.
STEP 2: Add finely chopped onion and tomato and cook till the gravy turns mushy.
STEP 3: Add the chilli powder, coriander powder and 1 cup water. Cook till the mixture starts boiling.
STEP 4: Cut the stems, remove the outer layers from the Brussel sprouts and cut them in quarters. Add it to the onion-tomato gravy.
STEP 5: Cover and cook for 5 minutes. Soak the tamarind in water, prepare the tamarind extract and add it to the cooking gravy.
STEP 6: Add the required salt, cover and cook for 10 minutes or till the Brussel sprouts turn soft and well cooked.
STEP 7: Drain the water from the soya chunks and squeeze the extra water. Add this to the onion tomato gravy and mix well.
TIP: Using sesame oil (nallennai in tamil) gives a wonderful and unique flavour to this gravy.