Broccoli Thoran + Chembu Moru Kachiyathu for a Simple Vegetarian Lunch

Did you all celebrate Vishu ? Well here we had a very yummy Vishu with splendid treats and good company of friends. I tell you , we are so blessed with so many loving people around us in the form of relatives and friends even though we live thousands of miles away from our parents and siblings , who makes each special day a very special one. 

All those who are on lent and who aren't ..I know you are hunting for good vegetarian meal ideas especially for this Holy Week..Todays recipe is for you guys. 

A thoran with highly nutritious Broccoli and a moru curry with our naadan chembu . Know what , my joy knew no limits when i saw chembu in the neighborhood grocery store around 2.5 years back , when i was so new to this country . From then on i always include chembu in my menu , just like we used to take home grown chembu , back in kerala. 

Recipe for Broccoli thoran with garlic and green chiles.
Ingredients:-
Broccoli - 1 medium size or 1 lb
Shallots  chopped - 3-4 nos or half of a medium size onion
Garlic - 2 cloves
Green chili - 1 or 2
Black peppercorns - 4-5 nos
Turmeric powder - a pinch ( optional)
Grated coconut - 2 table spoon
Mustard seeds - 1/2 tea spoon
Curry leaves
Oil
Salt to taste

Directions:-

Clean broccoli by rinsing in salted hot water and drain. Finely chop it ( Cut into small florets and give 3-4 pulse in food processor).
Crush small onion , garlic , peppercorns and green chili in a mortar and pestle or coffee grinder
Heat oil in a saute pan and add mustard seeds. When they splutter add curry leaves,the crushed onion mix and saute till the raw smell disappears. Add turmeric if you are using now and toss well.
Add chopped broccoli , salt to taste and mix well . Sprinkle 3-4 table spoons of water , keep everything to the center of the pan and cook covered till it is done and all the water is evaporated.
Sprinkle 2 table spoons of grated coconut and saute well till it is dry for like 3-4 minutes.
Serve warm

Recipe for Naadan Chembu Moru Kachiyathu / Pulissery

Ingredients:-
Bowl 1
Chembu / Arbi - 2 medium
Red chilli powder - a pinch
Turmeric powder - a pinch
Salt to taste
Curry leaves

Bowl 2
Grated coconut - 3 table spoon
Cumin seeds - 1/4 tea spoon
garlic - 1 clove( optional , but i prefer to have this)
Green chili - 1 or 2
Turmeric powder - a pinch

Bowl 3
Yogurt - 1 cup

Tempering
Mustard seeds - 1/2 tea spoon
Dried red chiles - 1 or 2
Oil - 1or 2 table spoon

Directions
Clean and cut chembu / arbi into small cubes. Cook the ingredients in Bowl 1 with enough water till it is tender and the water is all absorbed. set aside
Grind the ingredients in Bowl 2 into a fine paste .Whisk yogurt into a smooth consistency.
Add the coconut paste to the cooked chembu and bring to boil and let it heat through for 2-3 minutes. Add yogurt , stir continously, give a salt check and let heat through for a minute or two. Remove from heat.

Tempering
Heat oil in a pan and mustard seeds. When they pop up add dried red chiles and fry for a minute .switch off heat and pour over curry.

Sarah