Broccoli Stem Thogayal / South Indian Chutney with Broccoli Stalks

If you have been discarding the Broccoli stems after using the florets thinking that they aren’t edible, please STOP it right away! Here’s a delicious South Indian Chutney recipe that uses a ton of Broccoli Stems and makes a delicious side dish to your breakfast and main course meals.

Broccoli Stem Thogayal / South Indian Chutney with Broccoli Stalks

Starting 2020, I am on a mission to reduce kitchen waste. I am trying my best to recycle what we call as “Kitchen Discards” by using them to dish out delicious recipes for everyday consumption. Broccoli Stem is often discarded after the florets are used. No, Not anymore .. atleast not after you have read this recipe and tried it at home.

Let’s agree that we all have discarded the broccoli stems after using up the florets, haven’t we? We feel that they are tasteless, tough and wouldn’t be an ideal candidate for cooking or consumption. Hence they are often shown the bin or used for composting!

The Chutney recipe I share today will change the way you think about broccoli stem or stalks. Oh! I almost forgot to tell you that the stalks or stems are as nutritious as the florets! Do I have your attention now?

This uber delicious lentil loaded chutney recipe that I made with the broccoli stem or stalks are now a regular feature at home. It is finger licking good and satisfying on so many levels.

Chutneys in South India that are loaded with lentils are referred to as Thogayals. They are multipurpose which means you can use them as dips and for main course with just rice and ghee or sesame oil.

I made a big batch of this chutney, thanks to a kilo of Broccoli that we purchased from a farm in Mahabaleshwar way back in January this year. The broccoli’s were fresh and dirt cheap, unlike what is available in Mumbai.

Broccoli

I cooked a variety of recipes like the Broccoli Rice for lunch box, Broccoli Corn Balls for evening snack on weekend and even grilled it in the oven aka Tandoori Style, thereby consuming all the broccoli over time.

Although, what remained were the stems or the stalks. I was hesitant to throw a big chunk of these beauties and decided to cook something up, using them!

Stalks and stems are good material for Home Made Soup Stock but since the two of us at home are occasional soup drinkers, I thought its best I make a chutney out of it, which can be consumed over time.

I tested a small batch of broccoli stems thogayal and it came out really well. Best part was my husband did not even realize and thought I made some tomato chutney instead. Yup, that delicious!

If you have a big batch of Broccoli Stems or would like to collect them at home and use them in recipes, here are some tips I share below to stock, and use them. Hope you find them useful.

How to Store Broccoli Stem?

After using the florets, keep the broccoli in the freezer or refrigerator. It is best you do not wash it until you are ready to cook as it tends to spoil easily. I normally collect the stalks in a bowl and just keep them in the refrigerator, until further use.

Peeling the Broccoli Stalks

Always check the stalks or stems for any worms, cuts etc before stocking them in the refrigerator. If you are making a soup, you can just wash the stalks, roughly chop and add. In case of chutney, I recommend peeling a layer of the skin. However, it depends on how soft or tender the stems are.

Now that we are clear about the storing and the peeling part, let’s get on with the process.

How to Make Broccoli Stem Thogayal?

  • The Broccoli Stems Thogayal is made with a mix of lentils, seeds and whole dry red chillies.
  • There is tamarind for the acidity and jaggery to balance the spice and flavors both. With a generous dose of asafoetida, the flavour and aroma of this thogayal is unimaginable.
  • The key ingredient – Broccoli Stem or Stalk is washed, peeled, roughly chopped into pieces and then slightly cooked with the roasted lentils so that it doesn’t taste raw, once ground.

Note – The broccoli stems are a bit tough so you have to peel them slightly to expose the soft part which can be easily cooked.

Besides mixing the thogayal with rice and sesame oil, we enjoyed this thogayal for a couple of days with breakfast recipes like Idli, Pongal, Brown rice Pidi Kozhukattai and Adai too.

Broccoli Stem Thogayal

If you love this recipe using the stems or stalks, please take a look at Peerkangai Thol Chutney or Ridge Gourd Peel or Skin chutney. A Chutney recipe made with peels or skin of ridge gourd (Turai) vegetable. Absolutely delicious, contains no coconut and best enjoyed with both rice and breakfast.

Want to check out how I made this Broccoli Stem Thogayal? Let’s take a look at the easy recipe.

Broccoli Stem Thogayal Step by Step Recipe

Wash, Peel the thick skin and roughly chop the broccoli stem into small pieces.

Broccoli Stem
Chopped Broccoli Stem

Heat a kadhai, add oil and then add chana dal, urad dal, sesame seeds, whole red chillies. Saute this on low heat until the dal has roasted and the chillies have turned crisp.

Lentils mix for the chutney

Now add the roughly chopped broccoli stems along with some water to cook and soften.

Cooking the stem with the lentils
Adding water to the chutney mix to soften the stem

Cook until the Stems are easily mashed with the spoon. (Refer to the below pic). Switch off the flame.

Add tamarind, jaggery, asafoetida or hing, salt to taste and allow it to cool thoroughly before grinding it slightly coarsely in a mixer grinder.

Adding Hing, jaggery and tamarind for the chutney

You can add little water while grinding or keep it thick. It is based on your preference.

Broccoli Stem thogayal is ready

The Chutney stays fresh in the refrigerator for 4-5 days.

Broccoli Stem Thogayal Recipe

Broccoli Stem Thogayal

Vidya Narayan
Delicious South Indian Chutney Recipe or Thogayal made with Broccoli Stem or Broccoli Stalks. A nutritious lentil based chutney recipe that makes a great side dish for breakfast and lunch. Vegan Recipe, Nut Free, Dairy Free Chutney Recipe. Best way to use kitchen discards and encourage zero food wastage.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Cooling Time 10 mins
Total Time 45 mins
Course Appetizer, Condiments, Side Dish
Cuisine South Indian
Servings 10 people

Ingredients
  

  • 2 cups Broccoli Stems or Stalks roughly chopped 1 cup is 250 ml measurement
  • 1/3 cup Urad Dal 1/3 cup is 80 ml measurement
  • 4 nos. Whole Red Chillies
  • 1 tbsp Sesame Oil + 1 tsp extra for tempering
  • 1 tbsp Coriander Seeds
  • 1 tbsp Sesame Seeds
  • 1 nos. Tamarind Ball (marble size)
  • 1/4 tsp Hing or Asafoetida
  • 1 tsp Jaggery
  • Salt to taste
  • FOR TEMPERING
  • 1/2 tsp Mustard Seeds
  • Few curry leaves
  • 2-3 nos. Whole dry red chillies broken into pieces

Instructions
 

  • Peel the thick skin (skip this process in case of tender broccoli stalks/stem) and roughly chop the broccoli stem into pieces.
    Peeled and chopped broccoli stem
  • Heat a kadhai, add oil and then add chana dal, urad dal, sesame seeds, whole red chillies. Saute this on low heat until the dal has roasted and the chillies have turned crisp.
    Lentils mix for the broccoli thogayal
  • Now add the roughly chopped broccoli stems along with some water to cook and soften.
    Cooking the broccoli stem with lentils
  • Cook until the Stems are easily mashed with the spoon. Refer to the below pic. Switch off the flame.
    Cooking the stalks until tender
  • Add tamarind, jaggery, asafoetida or hing, salt to taste and allow it to cool thoroughly before grinding it slightly coarsely in a mixer grinder.
    Adding jaggery to the mix
  • You can add little water while grinding or keep it thick. It is based on your preference.
    Broccoli stem thogayal is ready
  • The Chutney stays fresh in the refrigerator for 4-5 days.

Notes

  • The chutney has a shelf life of 4-5 days when stored in the refrigerator. It does freeze well too. 
  • The Recipe is Vegan, Nut free and Dairy Free. Contains Asafoetida or hing which doesn’t make it gluten free. Skip the ingredient for a gluten free recipe. Thogayals, traditionally, have hing in them as chutney contains lentils and hing aids in digestion. 
Keyword Broccoli Stem, How to use broccoli stem or stalks, No coconut Chutney, South Indian chutney recipes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 4 Comments

  1. Shobana Vijay

    Interesting Vidya

    1. Vidya Narayan

      Thank you

  2. FoodTrails

    5 stars
    This is such a useful post Vidya. perfect way to use broccoli stems that we always discard. All the spices used in the recipe make it more flavourful and yumm!!

    1. Vidya Narayan

      Thank you Swati. This was indeed a delicious chutney recipe.

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