Brussels Sprouts Recipe- South Indian Style with Coconut & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Brussels Sprouts Recipe – South Indian Style with Coconut & Curry Leaves

Introduction

Okay, let’s be real – Brussels sprouts don’t always have the best reputation. But trust me on this one! I was a Brussels sprout skeptic for years, until I started experimenting with Indian flavors. This South Indian-style recipe, with its fragrant coconut oil, popping mustard seeds, and aromatic curry leaves, completely transformed my opinion. It’s a surprisingly delicious and healthy side dish that’s become a regular in my kitchen, and I think you’ll absolutely love it too!

Why You’ll Love This Recipe

This isn’t your grandma’s boiled Brussels sprouts! This recipe delivers a delightful crunch, a lovely warmth from the spices, and a unique flavor profile you won’t find anywhere else. It’s quick, easy, and perfect for a weeknight meal. Plus, it’s a fantastic way to sneak in some extra veggies.

Ingredients

Here’s what you’ll need to make this magic happen:

• 4 cups Brussels sprouts
• 0.5 unit onion
• 1.5 tablespoon coconut oil
• 0.5 teaspoon mustard seeds
• 1 unit red chili
• 0.5 tablespoon urad dal (split black lentils)
• 0.5 teaspoon chili powder
• 0.5 teaspoon cumin powder
• 0.25 teaspoon turmeric powder
• 1 sprig curry leaves
• 0.5 teaspoon salt
• 0.25 teaspoon fresh pepper

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

• Brussels Sprouts: Selecting & Preparing Look for Brussels sprouts that are firm, bright green, and tightly packed. Give them a good wash, trim off the brown ends, and remove any yellowing outer leaves. Then, quarter them – this helps them cook evenly and get nice and crispy.
• Coconut Oil: Benefits & Alternatives Coconut oil adds a beautiful aroma and subtle sweetness. I prefer using refined coconut oil for a neutral flavor, but unrefined works beautifully too! If you don’t have coconut oil, you can substitute with vegetable oil or ghee, but the flavor will be slightly different.
• Mustard Seeds & Urad Dal: The South Indian Tadka These two are the foundation of a classic South Indian tadka (tempering). The mustard seeds will pop and release their nutty flavor, while the urad dal adds a lovely texture and depth. Don’t skip these!
• Curry Leaves: Fresh vs. Dried & Regional Significance Fresh curry leaves are always best. They have an incredible aroma that dried leaves just can’t replicate. You can usually find them at Indian grocery stores. They’re hugely important in South Indian cuisine – my mom always says a dish isn’t complete without a sprig of curry leaves!
• Spice Powders: Chili & Cumin – Quality Matters Using good quality spice powders makes a big difference. Freshly ground spices are even better if you have the time! Adjust the chili powder to your spice preference – more if you like it hot, less if you prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your Brussels sprouts. Wash them well, trim the ends, remove any yellow leaves, and quarter them. Set aside.
2. Heat the coconut oil in a skillet over medium heat.
3. Once the oil is hot, add the mustard seeds, urad dal, red chili, and curry leaves. Stand back a little – the mustard seeds will start to pop! Cook until the mustard seeds start to splutter and the dal turns golden brown.
4. Now, add the sliced onions and sauté until they become translucent, about 5 minutes.
5. Add the quartered Brussels sprouts and turmeric powder. Give everything a good mix to coat the sprouts in the spices.
6. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the Brussels sprouts are tender-crisp.
7. Finally, season with chili powder, cumin powder, salt, and pepper. Mix thoroughly to ensure everything is well combined.
8. Serve hot with rice or your favorite Indian flatbread!

Expert Tips

A few little secrets to make this recipe even better:

• Achieving the Perfect Tadka (Tempering) The tadka is key! Make sure the oil is hot before adding the mustard seeds, and be careful not to burn the spices.
• Ensuring Evenly Cooked Brussels Sprouts Quartering the Brussels sprouts helps them cook evenly. If they’re still too firm after 10 minutes, add a splash of water and continue cooking for a few more minutes.
• Adjusting Spice Levels to Your Preference Don’t be afraid to adjust the amount of chili powder to suit your taste. Start with less and add more if you like it spicier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your coconut oil doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): For mild, reduce the chili powder to ¼ teaspoon. For hot, increase it to 1 teaspoon or add a pinch of cayenne pepper.
• Festival Adaptation (Onam/Pongal Side Dish): This would be a lovely addition to a festive Onam or Pongal sadya (feast)!

Serving Suggestions

This dish is incredibly versatile. It pairs beautifully with:

• Steaming hot rice
• Roti or paratha (Indian flatbreads)
• A simple dal (lentil soup)
• Yogurt raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

Got questions? I’ve got answers!

• What is the best way to clean Brussels sprouts? A quick soak in cold water, followed by a good rinse, usually does the trick. You can also trim the ends while they’re submerged.
• Can I use a different oil instead of coconut oil? Yes, you can! Vegetable oil or ghee are good substitutes, but the flavor will be slightly different.
• What if I don’t have urad dal? Is there a substitute? You can use chana dal (split chickpeas) as a substitute, but it will have a slightly different flavor.
• How can I make this dish ahead of time? You can prep the Brussels sprouts and chop the onions ahead of time. Store them separately in the refrigerator until you’re ready to cook.
• Can I roast the Brussels sprouts instead of sautéing them? Absolutely! Toss the Brussels sprouts with the spices and coconut oil, then roast at 200°C (400°F) for 20-25 minutes, or until tender and crispy.