Brussel Sprouts are like mini cabbages (thats how I call it) and it pretty much tastes like cabbage too. Its one among the healthy green vegetables. I like to roast it, like how they do here in US. But I did try our regular Tamil Nadu kootu also and it came out pretty good. Now brussel sprouts kootu is one among our regular foods :-)

I have used coconut here, you can also use masala without coconut using poppy seeds as in this kootu.

Here is the recipe:

To Pressure cook:

• Brussel Sprouts : 15
• Moong dhal : 1/4 cup
• Tomatoes (optional) : 2 (finely chopped)
• Turmeric : 1/4 tsp

To grind:

• Coconut : 1/4 cup
• Jeera : 1 tbsp
• Red chillies : 3 (as required)
• Ginger (optional) : a small piece

For seasoning:

• Mustard seeds : 1 tsp
• Urad dhal : 1 tsp
• Channa dhal : 1 tsp
• Oil: 1 tbsp
• Heeng : 1 tsp

Other Ingredients

• Curry leaves – 1/2 strand
• Cilantro chopped – 1 tbsp
• Salt – 2 tsps (as required)

Steps:

• Pressure the ingredients given under to pressure cook. (2 whistles is enough)
• Drain the water and save 1/4 cup of water and rest you can use as vegetable broth for any soup.
• Meanwhile, grind the masala.
• Head the kadai and add oil.
• Once the oil is heated add mustard seeds, urad dhal, channa dhal and heeng.
• Once they start to splutter, add the curry leaves and saute for a minute and then add the cooked veggie and the dhal.
• Add tumeric powder and mix well.
• Add the grinded masala now.
• If you want thin consistency add more water, if not let it boil for 5-7 minutes.
• Add the chopped cilantro in the end and serve with sambhar rice or rasam rice.