Brussels sprout poriyal

Rohit Ghai's vegan poriyal recipe is from southern India, but features Brussels sprouts for a delicious wintry flavour. Perfect served with rice or a roti or as part of a larger spread of Indian dishes. 

This recipe is taken from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books, £25). Photography by Maja Smend.

First published in 2021

Rohit says: 'This is a very simple, quick and healthy dish. Poriyal is a simple stir-fry from southern Indian cuisine, which is mostly prepared to accompany rice, along with sambhar. But it also goes well with chapatis or roti. A poriyal can be made with any vegetables, for example carrots, beans, asparagus, broccoli, cabbage or even peas. Here I am using Brussels sprouts, my favourite version.'




Brussels sprout poriyal

To serve



Blanch the Brussels sprouts for a few minutes in boiling water with a little salt. Remove from the water and put them into a colander under cold running water for a few more minutes. Set aside to cool

  • 250g of Brussels sprouts, trimmed and halved

Heat the oil in a pan over a medium heat and add the mustard seeds, urad dal and dried red chilli. When the dal turns golden, add the asafoetida and curry leaves and fry until the leaves turn crisp


Add the sliced onions and cook until they start to turn golden brown. Add the ginger, green chilli, ground turmeric and red chilli powder and mix well


Add the blanched Brussels sprouts along with a pinch of salt and sauté for 2 minutes. Cover and cook for another 2-3 minutes over a low heat. This helps to release the moisture. If needed, you can sprinkle with 1-2 tablespoons of water. Cover and cook until the sprouts are soft and tender


Add the chopped coriander and grated coconut, mix well and sauté for a further minute. Turn off the heat and serve the poriyal with rice

First published in 2021

After making his name and winning Michelin stars at some of London's most high-profile Indian restaurants, Rohit Ghai's solo venture Kutir cements his reputation for cooking some of the best Indian food in the UK.

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