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    Asparagus Thengai Poriyal | Dry Curry

    March 20, 2017 By Vidya Srinivasan 4 Comments

    9 shares
    Jump to Recipe Jump to Video Print Recipe

    Asparagus  Poriyal | Asparagus Thengai curry | Asparagus thoran | Asparagus stir fry | Asparagus subzi  | Dry Curry | Asparagus Indian style | Asparagus poriyal with coconut | Indian  vegetarian recipe | தண்ணீர்விட்டான் பொரியல் with step-by-step pictures and video recipe. Check out the Asparagus Thengai Poriyal recipe and if you like the video pls SUBSCRIBE to my channel. with step-by-step pictures and video recipes.

    Asparagus  Poriyal | Asparagus Thengai curry | Asparagus thoran | Asparagus stir fry | Asparagus subzi  | Dry Curry | Asparagus Indian style | Asparagus poriyal with coconut | Indian vegetarian recipe is a quick 5 minutes dry Indian side dish prepared with asparagus. Asparagus poriyal tastes yum and it can be prepared within 10 minutes.

    Jump to:
    • How to cut Asparagus?
    • How to serve this poriyal
    • Ingredients
    • Recipe with step by step pictures
    • Asparagus video recipe

     

    How to cut Asparagus?

    Bend and break each asparagus, separate the thick stem and discard. Chop the rest for poriyal. You can cut them according to your desired size. I generally cut the like beans.

    Can I cook Asparagus in an instant pot or pressure cooker?

    Fresh and tender asparagus gets cooked within 5 minutes so I generally prepare cooking them in the pan. If you are cooking asparagus in a cooker, cook for one minute and do quick pressure release for instant pot cook for 0 minutes and do quick pressure release.

    How much water should I add for cooking asparagus?

    I used a whole bunch of Asparagus and in my bunch, I had 15 asparagus. The amount of water may slightly vary according to the asparagus You use as each asparagus stem differs. Avoid adding excess water as it might affect the poriyal texture. Always sprinkle little and cook till the asparagus or fork tender

    How to serve this poriyal?

    In our family, we prefer coconut-based poriyal as a side for kuzhambu and rasam varieties. It also goes well with tamarind based curry

    Can I skip coconut for Asparagus poriyal?

    Yes, coconut is optional, but I like the flavor of coconut in this south Indian style poriyal variety. You can add onion instead of coconut. I sometimes like adding almond flour/ coconut flour instead of coconut. 

    Asparagus in Indian style 

    Asparagus Thengai curry in Indian style is healthy, easy, and of course tasty poriyal. If you are looking for ways to try some fusion recipes with asparagus. Here is a simple curry with a South Indian touch.

    Asparagus Video recipe

    Poriyal recipes in TMF

    Asparagus masala

     

    Asparagus Thengai Curry

    Asparagus thengai curry is a quick dry side dish prepared with asparagus. Asparagus poriyal tastes yum and it can be prepared within 10 minutes.
    4 from 4 votes
    Print Pin Comment
    Course: Curry
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2
    Author: Vidya Srinivasan

    Ingredients

    • Asparagus - 1 bunch
    • Coconut Fresh/Frozen - 1/4 cup
    • Salt - as needed
    • Turmeric powder - Generous pinch
    • Asofetida- generous pinch

    To temper:

    • Coconut Oil - 1 tbsp
    • Mustard seeds - 1/4 tsp
    • Split urad dal - 1/2 tbsp
    • Red chilli - 2
    • Curry leaves - few

    Instructions

    • Wash the Asparagus, bend and break the white/hard ends and discard the thick stem
    • Chop the rest like beans
    • Add oil to the pan, once when the oil is hot add the ingredients under "to temper" let it splutter
    • Add the Asparagus and give a quick stir. Add salt, turmeric powder, and give a quick stir
    • Add water and cover the pan with lid, cook for 2 minutes
    • Remove the lid and cook the asparagus for 2 more minutes till the veggies are cooked as water evaporates
    • Add coconut and mix well and turn off the stove
    • Finally, add hing and give a quick mix

    Video

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    Notes

    1. Bend and break each asparagus, separate the thick stem and discard. Chop the rest for poriyal
    2. Cut asparagus according to your preferred size
    3. Avoid adding excess water as it will alter poriyal taste
    4. Asparagus, gets cooked within 4 -5 minutes
    5. Green chilli can be used instead of red chilli
    6. Water amount may vary depending the asparagus. Use a tender asparagus for best taste
    7. Frozen asparagus can also be used, skip water in that case
    8. Onion, ginger - garlic paste can be sauted and added for extra flavor
    9. Asparagus can also be cooked separately in microwave
    10. Almond flour/ coconut flourcan be used instead of coconut
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Asparagus - 1 bunch

    Coconut (Fresh/Frozen) - 1/4 cup

    Salt - as needed

    Turmeric powder - Generous pinch

    Asofetida- generous pinch

    To temper:

    Coconut Oil - 1 tbsp 

    Mustard seeds - 1/4 tsp

    Split urad dal - 1/2 tbsp

    Red chilli - 2

    Curry leaves - few

    how to cook Asparagus poriyal with step by step pictures:

    • Wash the Asparagus, bend and  break the white/hard ends and discard the thick stem

    • Chop the rest like beans
    • Add oil to the pan, once when the oil is hot add the ingredients under "to temper" let it splutter

    • Add the Asparagus and give a quick stir. Add salt, turmeric powder, and give a quick stir

    • Add water and cover the pan with lid, cook for 2 minutes

    • Remove the lid and cook the asparagus for 2 more minutes till the veggies are cooked as water evaporates

    • Add coconut and mix well and turn off the stove

    • Finally, add hing and give a quick mix 

     

    « Puli Aval | Tamarind Flattened Rice
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    Reader Interactions

    Comments

    1. CHCooks

      March 20, 2017 at 11:03 pm

      A nice Indian twist to Asparagus 🙂

      Reply
    2. Swapna

      March 21, 2017 at 9:04 am

      Looks so yumm,,Vid...

      Reply
    3. Uma

      March 21, 2017 at 5:57 pm

      Very innovative Vidya 🙂 Never thought of making dish like this ! Thanks for the idea.

      Reply
    4. Aruna

      March 21, 2017 at 10:15 pm

      Look so like beans poriyal at first glance and a great way to adapt Asparagus to Indian tastebuds.

      Reply
    4 from 4 votes (4 ratings without comment)

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