This is the simplest and tastiest and healthiest broccoli preparation if one is looking to Indianize this green and great veggie. It is light and delicious and can be paired with chappatis or rice or couscous or can even be had as is. Takes 10 minutes flat to make and is highly satisfying.
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Usili Curry with Broccoli and Coconut
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Indian-inspired broccoli dish is light, delicious, and pairs perfectly with chapatis, rice, or couscous. Ready in just 10 minutes, it’s a quick and satisfying way to enjoy broccoli.
Ingredients
- 2 medium broccoli bunches
- 1/2 cup (120 ml) grated coconut
- 2 red chilies
- 1/2 tsp urad dal
- 1 tsp salt
- 1 tsp oil
Instructions
- Grate the broccoli using the larger side of a grater to get coarse shreds.
- Steam the grated broccoli for about 5 minutes until tender but not soggy, to maintain its lush green color.
- In a pan, heat 1 tsp of oil over medium heat. Add 1/2 tsp of urad dal and sauté until it turns golden brown.
- Add 2 red chilies to the pan and sauté briefly until aromatic.
- Add the steamed broccoli to the pan and stir well to combine.
- Mix in 1/2 cup of grated coconut and 1 tsp of salt, stirring continuously for 2-3 minutes until everything is well combined and heated through.
- Serve hot as a side dish with chapatis, rice, or couscous, or enjoy it on its own.
Notes
- For a spicier version, add more red chilies or a pinch of chili powder.
- This dish can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- You can substitute urad dal with chana dal if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 3
- Sodium: 400
- Fat: 6
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
What is urad dal and can I substitute it?
Urad dal is split black gram, a small legume used here as a tempering spice that turns golden and nutty in hot oil. The recipe notes suggest substituting chana dal (split chickpeas) if you prefer, which gives a slightly milder, earthier crunch.
Why does the recipe call for grating the broccoli rather than cutting it into florets?
Grating the broccoli on the larger side of a grater creates coarse shreds that cook evenly in just 5 minutes of steaming and integrate easily with the grated coconut, giving the dish a cohesive, light texture rather than chunky florets. 
How long does this dish keep?
The recipe notes say this dish can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving to avoid overcooking the broccoli.
