Broccoli Stem Thogayal
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.
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.
- 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.
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.