Broccoli poriyal from Rasika: Flavors of India (page 111) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

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Notes about this recipe

  • DKennedy on February 18, 2019

    We made this as part of our Cook the Book menu. This was described as a make ahead dish and so I got to taste it the day of making it, the next day when it was served as part of the main meal, and a third time as leftovers. First, this is a visually stunning recipe, with green and white and red popping through here and there. For future reference, I think I would make and serve this on the day of and under cook the broccoli a bit. I also would cut back on the coconut. A wonderful dish!!!

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