Broccoli Mappas / Broccoli in Creamy Coconut Sauce

Mappas is a popular side dish in Kerala. You can make vegetarian or non vegetarian mappas like chicken, beef, mutton, fish, eggs, vendakka (ladies finger), kadachakka (bread fruit)potato, cauliflower or even mixed vegetables. I make broccoli mappas often as this is the only broccoli dish I like. Try this broccoli side dish in creamy coconut milk and serve with chapathi, appam, Idyappam, bread or boiled rice.

Broccoli Mappas / Broccoli in Creamy Coconut Sauce
Broccoli - 1 small (1/12 cups sliced florets.)

Onion - 1, thinly sliced

Garlic, chopped - ½ tsp
Ginger chopped - 1 tsp
Green chillies - 2, sliced
Homemade Curry Powder/ Erachi podi (meat masala)-2 to 3 tbsp (can substitute with chili powder - 1 tsp, Coriander powder - 2 tsp, Garam masala - 1/2 tsp)
Turmeric powder - 1/4tsp

Tomato - 1 small

Curry Leaves - few

Coriander leaves - 2 tbsp (optional)

Vinegar - 1tsp

Thin coconut milk - 1 1/2 cups

Thick coconut milk - 1/4 cup

Salt to taste

Mustard seeds

Oil-2 tbsp

Split broccoli into small florets, wash and keep aside. Heat oil in a pan and add mustard seeds and when it splutters add sliced onion, chopped ginger, garlic, green chillies and curry leaves and sauté until golden brown. Add curry powder and salt, stir well and add broccoli florets and chopped tomato pieces and sauté for 3 minutes. Now add thin coconut milk and boil for 5 minutes or until broccoli is cooked. Add the thick coconut milk, vinegar and coriander leaves, simmer for a minute and remove from heat.Serve hot with chapathi, palappam, Idiyappam, bread or boiled rice.

Sending this over to Kerala Kitchen hosted by Ria this month, featuring dishes inspired by Kerala :)...

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