Brussels sprouts might not be native to India, or that typically used there to these days, however their rather strong and earthy taste is flawlessly complemented by using Indian spicing. I had some Brussels available within the refrigerator that in the beginning I turned into truely going to steam and slather with a few butter and salt and pepper, but after I got to considering a aspect that would compliment a few fried dal desserts, I could not face up to dressing them up with some tomato, tamarind and spices. This dish is right served over rice, along with appetizers and a legume predominant.
Kulambus ? Or kuzhambus ? Are local to South India and Sri Lanka. Usually made with dals, this dish features greens because the starring aspect in a tomato-based totally curry.
Other recipes providing Brussels sprouts:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Brussels Sprouts Lasagna
Brussels Sprouts Risotto
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