Broccoli Peas Kurma Recipe | Side Dish for Chappathis

Broccoli Peas Kurma Recipe
Broccoli has become a hot favorite at home. Broccoli is very nutritious and has anti cancerous properties apart from purifying the blood as well. Earlier I used to hesitate to buy them as one look at the blackened sick looking head used to repel me. But now-a-days the quality has improved manifold and I get them as good as a green tree top. So I do not hesitate to pick one up every week though they are a bit costly when compared to other veggies. After making some Falafels, I made this kurma with broccoli and peas which came out very well and made a perfect pair with chappathis.

Broccoli and Peas Kurma

Broccoli Peas Kurma Recipe

Prep time: 5 mins  |  Cook time: 20 mins  |  Serves: 4
Cuisine: South Indian  |  Category: Side dish


  • Broccoli – 1 head
  • Peas, fresh – 1/2 cup
  • Onion, large – 1
  • Green chilies – 4 to 5
  • Mustard seeds – 1/2 tsp
  • Cardamom – 1
  • Cinnamon – 1 inch stick
  • Cloves – 2
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fresh grated coconut – 1/2 cup
  • Coriander leaves – 1 handful
  • Ginger – 1/2 inch piece
  • Garlic – 3 pods
  • Salt – to taste
  • Oil – 1 tbsp


  1. Separate the broccoli into bite sized florets. Pressure cook both broccoli florets and peas together for just 1 whistle. Keep aside. Chop onions and ginger finely.
  2. Heat a pan with 2 tsp oil. Add cinnamon, cloves, cardamom, fennel seeds and sauté till the fragrance arises. Now add ginger, garlic and 2 tsp of chopped onion, green chilies and sauté for 1-2 minutes.
  3. Take the pan off fire and immediately add coriander leaves, grated coconut and keep sautéing in the heat of the pan itself. Let it cool. Grind to a thick, smooth paste using little water and keep aside.
  4. Heat the remaining oil in a pan. Add mustard seeds and once it splutters, add cumin seeds and let it crackle as well. Add the remaining chopped onions and sauté till it becomes pink.
  5. Add the ground paste and mix well. Add the cooked broccoli florets, peas, salt and about 1/4 cup water or to the consistency you prefer and let it cook over low flame for 4-5 minutes for all masala paste and the aroma to mix with the vegetables.
  6. Take off fire, garnish with coriander leaves if preferred and serve hot with chappathis or rice as a side dish.
Broccoli Peas Kurma


  1. I wanted to keep the green hue of the vegetables, so I did not add any other vegetable or tomatoes. Do add them if you want it colorful.
  2. Adjust green chilies according to your spice level.
  3. Adding onion for grinding the masala is optional but doing so will give the kurma a wonderful flavor and more volume as well.

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