Asparagus thengai poriyal is a quick dry Indian side dish prepared with asparagus. Asparagus poriyal tastes yum and it can be prepared within 10 minutes.
As I mentioned in Asparagus Masala I started cooking asparagus after moving to US. One thing I like about this Veggie is its cooking time. It gets cooked in no time. Asparagus is very special to me for more reason. It gave life to TMF😊
Few years back when my parents-in-law were here I tried Asparagus masala for the first time. MIL made chappati and I did this curry. I was so hesitant whether she will like this vegetable also how my Indian version will taste.
To my surprise we all liked it and it was my very first post 😄 I usually buy Aspargus for doing this curry. Recently we did a Costco trip. After finishing the grocery section I was taking laundry detergent. That’s when Jagadish realized we forgot to get salad green for him. He went to grab it, but came back with a asparagus as well.
In our house we generally like thengai curry for vetha kuzhambu. Recently I made Paruppu Urundai kuzhambu for weekend lunch. Jagadish asked beans curry as a side. I didn’t have beans, suddenly remember the asparagus in the fridge. Asparagus Thengai Poriyal is prepared in my usual curry way just with a new vegetable.
For years I have seen a way to prepare thengai curry. Temper, cook veggies and add thengai in the end. I followed the same procedure. Simple Asparagus Thengai poriyal was over in no time.
Asparagus Thengai curry in Indian style is healthy, easy and ofcourse tasty. If you are looking for ways to try some fusion recipes with asparagus. Here is a curry with a South Indian touch.
Asparagus Thengai Curry
Ingredients
- Asparagus - 25 sticks Around 1 stalk
- Coconut Fresh/Frozen - 3 tbsp
- Salt - as needed
- Turmeric powder - 1/8 tsp
- Cumin powder - 1/8 tsp
- Coriander powder - 1/4 tsp
- To temper:
- Coconut Oil - 1/2 tsp
- Mustard seeds - 1/4 tsp
- Split urad dal - 1/4 tsp
- Chana dal - 1/4 tsp
- Red chilli - 1 split
- Curry leaves - few
- Asofetida- generous pinch
Instructions
- Wash the Asparagus and break the white/hard ends and discard. In white hard side bend the asparagus. Chop it 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 power, cumin and coriander powder and sauté for a minute
- Add water and cover the pan with lid. Stir occasionally and cook till the water is absorbed/ Asparagus is cooked. If require sprinkle some water
- Switch off and sprinkle coconut. Mix well. Serve hot with rice and rice accopamaniment
Notes
- Green chilli can be used instead of red chilli
- Water amount may vary depending the asparagus. Use a tender asparagus for better taste
- Frozen asparagus can be used
- Onion, ginger - garlic paste can be sauted and added
- Asparagus can also be cooked separately in microwave
- Almond flour can be used instead of coconut
Ingredients:
Asparagus – 25 sticks (Around 1 stalk )
Coconut (Fresh/Frozen) – 3 tbsp
Salt – as needed
Turmeric powder – 1/8 tsp
Cumin powder – 1/8 tsp
Coriander powder – 1/4 tsp
To temper:
Coconut Oil – 1/2 tsp
Mustard seeds – 1/4 tsp
Split urad dal – 1/4 tsp
Chana dal – 1/4 tsp
Red chilli – 1, split
Curry leaves – few
Asofetida- generous pinch
Method:
- Wash the Asparagus and break the white/hard ends and discard. In white hard side bend the asparagus. Chop it 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 power, cumin and coriander powder and sauté for a minute
- Add water and cover the pan with lid. Stir occasionally and cook till the water is absorbed/ Asparagus is cooked. If require sprinkle some water
- Switch off and sprinkle coconut. Mix well. Serve hot with rice and rice accopamaniment
A nice Indian twist to Asparagus 🙂
Looks so yumm,,Vid…
Very innovative Vidya 🙂 Never thought of making dish like this ! Thanks for the idea.
Look so like beans poriyal at first glance and a great way to adapt Asparagus to Indian tastebuds.