Brussels sprouts might not be native to India, or that commonly used there to this day, but their rather strong and earthy flavor is perfectly complemented by Indian spicing. I had some brussels on hand in the fridge that originally I was simply going to steam and slather with some butter and salt and pepper, but when I got to thinking about a side that would compliment some fried dal cakes, I couldn't resist dressing them up with some tomato, tamarind and spices. This dish is ideal served over rice, along with appetizers and a legume main.
Kulambus — or kuzhambus — are native to South India and Sri Lanka. Usually made with dals, this dish features vegetables as the starring ingredient in a tomato-based curry.
|Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)|
|Recipe by Lisa Turner|
Cuisine: South Indian
Published on March 30, 2015
Brussel sprouts simmered in tangy and zesty tomato and tamarind curry sauce
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Other recipes featuring brussels sprouts:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Brussels Sprouts Lasagna
Brussels Sprouts Risotto
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