Sarson Broccoli: Odia-Style Mustard Broccoli Recipe
20 minutes
919 reads
About Sarson Broccoli: Odia-Style Mustard Broccoli Recipe
Discover the vibrant flavors of Odisha with this simple yet delicious Sarson Broccoli recipe. This recipe showcases the classic Odia mustard paste, a staple in their cuisine, creating a subtly spicy and tangy dish that perfectly complements the broccoli's natural sweetness. The low-heat cooking method preserves the broccoli's nutrients and vibrant green color.Unlike other broccoli preparations, this recipe balances the vegetable's slight bitterness with a touch of sourness from the dry mango powder (amchur). The result is a uniquely flavorful and healthy side dish, perfect for vegetarians and those seeking lighter, flavorful meals.This recipe is easy to follow, even for beginner cooks, and requires minimal ingredients and time. Get ready to impress your family and friends with this authentic taste of Odisha!
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Broccoli Preparation
- 250 gm Broccoli cut into medium-sized florets, fresh
Mustard Paste
- 2 tbsp Mustard Seeds brown mustard seeds preferred, large
- 2 Chilies adjust to your spice preference, dried, red
- 5 clove Garlic
- 1/2 cup Water for diluting the paste
Other Ingredients
- 1 tbsp Mustard Oil
- 1/3 piece Mango Powder adjust to taste, amchur, dry
- 3-4 tbsp Water for soaking amchur
- 1/2 tsp Turmeric Powder
- 1-2 tsp Salt or to taste
Instructions
Prepare the Broccoli
- Cut broccoli into medium-sized florets. Blanch in boiling water for 2-3 minutes until slightly tender-crisp. Drain well and set aside.
Make the Mustard Paste
- Combine mustard seeds, dried red chilies, and garlic in a blender. Add 1/2 cup of water and blend into a smooth paste. Let the paste stand for 10 minutes.
Strain the Paste
- Gently strain the mustard paste through a fine-mesh sieve, discarding the solids. This removes any potential bitterness.
Soak the Amchur
- Soak the dry mango powder (amchur) in 3-4 tablespoons of hot water for 10-15 minutes to soften.
Cook the Broccoli
- In a small, thick-bottomed pan, combine the blanched broccoli, strained mustard paste, soaked amchur (with its soaking water), turmeric powder, salt, and 1 tablespoon of mustard oil. Mix well.
Simmer and Finish
- Cook over low heat for 10-12 minutes, or until the broccoli is tender and the sauce has slightly thickened. Ensure there's no excess water remaining.
Serve
- Remove from heat and drizzle with remaining mustard oil before serving. Serve warm or at room temperature. Enjoy with dal, rice, and a fresh salad.
Recipe Notes
Expert Tips for the Best Sarson Broccoli
- For a smoother paste, soak the mustard seeds for 30 minutes before blending.
- Adjust the amount of dried red chilies to control the spice level. Start with less and add more to taste.
- Don't overcook the broccoli; it should be tender-crisp, not mushy.
- Adding a squeeze of lemon juice at the end enhances the flavors.
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Recipe Nutrition
Calories: 72kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 806mgPotassium: 396mgFiber: 3gSugar: 3gVitamin A: 806IUVitamin C: 119mgCalcium: 58mgIron: 1mg
Sweta Biswal
Articles: 91
4 Comments
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This looks fantastic! Appreciate the share.
Such a flavorful dish! Can’t wait to taste it.
Well explained 🙂
This looks fantastic! Appreciate the share.