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 thuvayal/chutney
Asparagus thuvayal/chutneyI 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...

Summary

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    Ingredients

    Asparagus- consisting of about -20 numbers
    A small bunch 15
    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

    Steps

    1.          Clean and wash the Asparagus. Chop off and discard the woody portion  from the bottom. Chop rest of the portion to small pieces.
    2.          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.
    3.      Serve as a side dish with rice or even rotis..