Brussels Sprouts Poriyal

I love indianizing recipes. Some recipes include this broccoli poriyal, broccoli dal and indian style pasta. Similarly, I wanted to make something indian with the miniature version of cabbage - brussels sprouts. I settled with this brussel sprouts recipe and we thoroughly enjoyed it. We had it with sambar and rice.

Ingredients
Brussels sprouts - 1/2 kg or 1 lb
Moong dal - 3 tablespoons
Onion - 1/4 chopped
Grated coconut - 1/4 cup
Tamarind extract - 1/2 teaspoon or juice from 1/2 the size of a lemon
All purpose curry powder/Kuzhambi milagai thool - 1 teaspoon
Salt to taste

For the tempering
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Curry leaves - 1 sprig

Instructions

1. Soak the moong dal in water for about half an hour.
2. Meanwhile cube the onions and chop the brussels sprouts into bite sized pieces.
3. In a saucepan/kadai, heat the oil and do the tempering with the mustard seeds, urad dal and curry leaves. Once it starts spluttering, add the chopped onions and saute till it turns translucent.
4. Add the chopped brussels sprouts, soaked moong dal, salt, all-purpose curry powder and the tamarind extract. 
5. Stir everything together, add about half a cup of water, cover and cook for about five minutes until the brussels sprouts turns soft and all the water evaporates.
6. Add the grated coconut and stir well and switch off the heat.

Serve warm with rice, rotis and any gravy/curry.