Servings: 3

Ingredients:
Broccoli florets – 1/4 cup
Urad dal – 2 tbsp
Channa dal – 2 ttbsp
Jeera – 1/2 tsp
Red chilli – 5
Green chilli – 1
Onion – 1
Oil – 1 tbsp
Coriander and mint leaves – 1/4 cup
Tamarind – very small (gooseberry size)
Salt, hing – as per requirement

Tempering:
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Oil – 1 tsp
Curry leaves – few

Preparation method:

Boil water in a bowl and add 1/4 tsp turmeric powder and salt. Add broccoli florets to the boiled water and keep it aside for 5 minutes.

In a kadai, heat half tsp oil and fry urad dal and channa dal until it turns golden brown color. Keep this separately.

Fry red chillies in the same kadai and keep it separately.

Put jeera in the kadai and half tbsp oil, when jeera splutters add onion and green chilli. Fry for a minute and then add the broccoli florets. Fry till the broccoli is slightly cooked.

Add coriander and mint leaves and fry for a minute. Keep this mixture aside to cool.

Now, grind the chana dal, urad dal and red chillies with tamarind and salt.

Then, add the broccoli mixture (kept aside) to this paste. Grind till the whole mixture turns into a smooth paste.

In a small pot, fry mustard seeds and urad dal, when it splutters add curry leaves. Add this as tempering to the paste to complete the chutney.

Broccoli chutney ready to be served with rotis, dosa, idly or can even be mixed with rice! Enjoy!