Broccoli and aloo poriyal Recipe with Potato | Easy Vegetarian Dish — Simple Lunch You Can Make Today

A South Indian staple brought to life with fresh spices, healthy ingredients and time-honoured technique. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Broccoli and aloo poriyal recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 5 key ingredients including broccoli, potatoes (aloo), mustard seeds, urad dal. Each serving contains approximately 150 calories, with 5g of protein — making it a guilt-free addition to your diet.

Did you know? A fusion poriyal. Fun fact: Broccoli was introduced to India in the 1990s via supermarket chains. The poriyal technique is classic Tamil, with coconut adding coastal flavor. In Coimbatore, it’s called "broccoli kootu" and is served with rasam. Pro tip: Blanch broccoli first to retain color—a restaurant hack!