Mappas is a popular side dish in Kerala. You can make vegetarian or non vegetarian mappas like chicken, beef, mutton, fish, eggs, vendakka (ladies finger), kadachakka (bread fruit)potato, cauliflower or even mixed vegetables. I make broccoli mappas often as this is the only broccoli dish I like. Try this broccoli side dish in creamy coconut milk and serve with chapathi, appam, Idyappam, bread or boiled rice.
Broccoli Mappas / Broccoli in Creamy Coconut SauceIngredients:
Broccoli - 1 small (1/12 cups sliced florets.)
Onion - 1, thinly sliced
Garlic, chopped - ½ tsp
Ginger chopped - 1 tsp
Green chillies - 2, sliced
Homemade Curry Powder/ Erachi podi (meat masala)-2 to 3 tbsp (can substitute with chili powder - 1 tsp, Coriander powder - 2 tsp, Garam masala - 1/2 tsp)
Turmeric powder - 1/4tsp
Tomato - 1 small
Curry Leaves - few
Coriander leaves - 2 tbsp (optional)
Vinegar - 1tsp
Thin coconut milk - 1 1/2 cups
Thick coconut milk - 1/4 cup
Salt to taste
- Split broccoli into small florets, wash and keep aside.
- Heat oil in a pan and add mustard seeds and when it splutters add sliced onion, chopped ginger, garlic, green chillies and curry leaves and sauté until golden brown.
- Add curry powder and salt, stir well and add broccoli florets and chopped tomato pieces and sauté for 3 minutes.
- Now add thin coconut milk and boil for 5 minutes or until broccoli is cooked.
- Add the thick coconut milk, vinegar and coriander leaves, simmer for a minute and remove from heat.
- Serve hot with chapathi, palappam, Idiyappam, bread or boiled rice.
Sending this over to Kerala Kitchen hosted by Ria this month, featuring dishes inspired by Kerala :)...
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