Feb 25, 2011

Asparagus thuvayal/chutney

       I basically got the idea for this recipe when I saw Usha's asparagus kootu. I knew that asparagus had a high nutrient value and is generally considered to be high in fiber, but I buy them very rarely. I have used them in my soup before , but I was not comfortable in making anything else with it.Just like broccoli or tofu or even mushrooms which I was never too fond off , but when I tried to indianize the recipe making it suitable for our taste buds and spicing them with Indian spices, they have become a favourite at home. So now asparagus is going to be regular thing too!!
asparagus chutney
Asparagus- A small bunch consisting of about 15-20 numbers
Sesame oil/gingelly oil- 1tsp
Mustard seeds-1tsp
Udid dal-1tsp
Channa dal- 1tbsp
Tuvar dal-1/2tbsp
Dried red chillies- 8 to 10
Tamarind-a small piece
Grated coconut- 1/2 cup
Hing/asafoetida-a pinch
Salt to taste

         Clean and wash the Asparagus. Chop off and discard the woody portion  from the bottom. Chop rest of the portion to small pieces.
         Heat oil in a pan. Add hing, mustard seeds,udid dal , channa dal ,tuvar dal along with the dried red chillies. Saute till they are light brown in colour.Now add the chopped asparagus and saute till they are soft. Usually it takes around 5-7 minutes. Now add the salt along with grated coconut. Saute for another 3-4 minutes. Remove from flame. Add the tamarind. Cool for sometime and grind to a fine paste. Add some water while grinding.
     Serve as a side dish with rice or even rotis..
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