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

Ingredients:
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

Method:

• 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.