Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

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 Preparation: 15 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 2 tablespoons coconut, olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 1/2 teaspoons split skinned ural dal, rinsed 1/4 teaspoon asafetida small handful of dried curry leaves, crumbled 1 large shallot, diced 3 medium tomatoes, seeded and diced 1/2 teaspoon ground turmeric 2 teaspoons sambar powder 1 teaspoon sea salt, or to taste 1 teaspoon tamarind paste 3/4 to 1 cup water, as needed 2 cups Brussels sprouts, halved or quartered Instructions: Heat the oil over medium heat in a large saucepan. When hot, add the mustard seeds, cumin seeds, fenugreek seeds, urad dal, asafetida and curry leaves, and fry, stirring occasionally, until the mustard seeds turn grey and begin to splutter and pop. Add the shallot, tomatoes, turmeric, sambar powder and salt, and simmer to thicken, stirring occasionally, for about 5 to 7 minutes. Add 3/4 cup water to the pot along with the tamarind, and simmer for another 5 minutes. Raise the heat slightly, bring to a boil, and stir in the Brussels sprouts. Reduce the heat to medium-low, cover, and cook until the sprouts are tender — about 10 minutes. Add a bit more water if necessary, if the curry is too thick. Serve hot with fresh cooked white rice. Makes 4 servings

Other recipes featuring Brussels sprouts:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Brussels Sprouts Lasagna
Brussels Sprouts Risotto