Brussels Sprouts Borugulu

The beneficence of the vegetables in gastronomical matters is well known. In ingestion, the well-treated vegetable pleases the palate and in digestion, it gives no cause for problems. In this Bharath inspired recipe, you can see that brussels sprouts are well treated. They are on intimate terms with herbs and spices, and they combine smartly with other glories. Yet they seem to believe wholeheartedly in their own importance. Resulting in a tasty dish that would delight the brussels sprouts believers.

Brussels Sprouts and Borugulu (Murmura)

Brussels Sprouts Borugulu
(serves two to four)

250 grams of Borugulu (Murmura or puffed rice) from Indian grocery
12 Brussels sprouts, cleaned and thinly sliced lengthwise
1 red onion, skin peeled and thinly sliced lengthwise
1 carrot, grated, about a cup
1 cup, sprouted moong (mung)
2 tablespoons of minced, fresh green chilli
1/2 teaspoon salt or to taste
1/4 teaspoon turmeric
2 tablespoons each- Fresh cilantro and roasted, shelled peanuts
For curryleaf tadka: a tablespoon of peanut oil, a pinch each -cumin&mustard seeds, a sprig of fresh curry leaves

Borugulu: Take a big pot and fill half of it with water. Add borugulu and with your hands push into water to soak them well. After about 5 minutes, take handfuls of borugulu and firmly squeeze the water out. Place them in a colander. This is done to clean the puffed rice. What must stay behind in water are any sand, dust and chaff of the puffed rice. To see this process in photos, click here.

Brussels Sprouts: Heat oil in a large skillet over medium heat. Add and fry curry leaves, mustard seeds and cumin to fragrance. Add onions and sauté to brown. Then add the brussels sprouts, carrot and moong sprouts. Cook, until they are barely tender. Add green chilli, salt and turmeric. Sprinkle cilantro and peanuts. Stir and sauté turning the vegetables over and over again for about five minutes.

Brussels Borugulu: Add the puffed rice to this hot brussels sprouts mixture. Squeeze some lime juice if you prefer. Combine well gently. Serve as soon as you prepare.

I also added some pappula podi at the end, for some extra ruchi. Vegetables, sprouts and borugulu, it was a simple yet wholesome, tasty meal.

Brussels Sprouts Borugulu
Brussels Sprouts Borugulu ~ for Meal Today

11 Comments

  • By Mona, February 11, 2010 @ 4:07 pm

    Looks very appetizing!

  • By simplyfood, February 11, 2010 @ 4:20 pm

    Very innovative recipe.

  • By Cilantro, February 11, 2010 @ 4:36 pm

    Looks lovely Indira…Brussels for some reason is not one of my favorites. I shall give this recipe a try with other vegetable.
    BTW: I made the chocolate jamun and it came out perfect. Tasted very good. Thank you for the recipe.

  • By Madhavi, February 11, 2010 @ 8:33 pm

    Indira,
    As I read more of your recipes, I see that you have a very unique and special way of writing and presentation. It not only makes me read more, but also makes me think more – about the way we cook food, how we use ingredients, and what we eat. Thanks.

  • By Bhuvana, February 12, 2010 @ 7:57 am

    I couldn’t wait to try this recipe and I made it today. Oh my! Brussels sprouts never tasted better. Thanks for this wonderful recipe. Next on my list is brussels sprouts basmati.

  • By vrinda, February 12, 2010 @ 8:19 am

    Gr8 recipe with brussels sprouts….

  • By sreelu, February 12, 2010 @ 11:45 am

    wow Indira, you come up with such new combinations I love it.You do such a good job marrying east with west

  • By Jagruti, February 12, 2010 @ 12:13 pm

    Very innovative recipe..rally like your blog…inspired by you and I came to blogging world..

    cheers and plese visit me whenever you get time

    cheers

  • By Swathi, February 12, 2010 @ 1:57 pm

    Hi Indira,
    I like the fact that all your recipes are well rounded nutritionally with carbs(murmura), protein(mung sprouts), fiber and vitamins (vegetables) while not compromising on the taste department.You are my inspiration to cook everyday even when I am pressed for time juggling a full-time job and my 2 yr old son. Through your blog I realised that for me cooking is a great outlet and theraupetic. Keep going!

  • By Indira, February 13, 2010 @ 9:16 am

    Thanks friends for your nice comments.

    Cilantro and Bhuvana: I am happy to read that you tried and liked those two recipes. Appreciate the feedback.

    Jagruthi: Congratulations on your new blog. It looks inviting. Keep up the good work.

  • By DK, February 13, 2010 @ 3:37 pm

    Oh wow! Trust u to come up with such a thing! I am going to get some puffed rice from the Indian store! Those store walas will thank you for that ;)

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