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.
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.
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.
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.
Now add the roughly chopped broccoli stems along with some water to cook and soften.
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.
You can add little water while grinding or keep it thick. It is based on your preference.
The Chutney stays fresh in the refrigerator for 4-5 days.
Broccoli Stem Thogayal
- 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
- Peel the thick skin (skip this process in case of tender broccoli stalks/stem) and roughly chop the broccoli stem into pieces.
- 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.
- Now add the roughly chopped broccoli stems along with some water to cook and soften.
- 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.
- You can add little water while grinding or keep it thick. It is based on your preference.
- The Chutney stays fresh in the refrigerator for 4-5 days.
- 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.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!