• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK YouTube Channel
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Meal Planner
    • Cookbooks
    • Amazon Shop
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Chutneys / Thuvaiyals » Asparagus Chutney | Asparagus Thogayal

    Asparagus Chutney | Asparagus Thogayal

    Posted on July 8, 2016 · Last Updated on February 22, 2021 · By Srividhya G · 18 Comments

    63 shares
    • Share1
    • Tweet
    • Reddit
    Jump to Recipe Card
    Asparagus Chutney or Asparagus Thogayal collage of two images with text overlay in the middle

    Simple Asparagus Chutney or Asparagus Thogayal prepared with urad dal & of course asparagus spiced up with chilies & tamarind. It is a great rice accompaniment.

    Closeup on the delicious and healthy Asparagus Chutney or Asparagus Thogayal in a big white bowl

     

    Indian Recipe with Asparagus

    Here is another interesting Indian recipe with asparagus. A simple asparagus chutney prepared with urad dal & of course asparagus spiced up with chilies & tamarind. This chutney is excellent rice and a tiffin accompaniment. I would recommend this with rice though. Check out the detailed recipe below. 

    Thogayal or Thuvaiyal or Chutney for Rice is one of the quintessential South Indian Recipe. Rice with Thogayal and chips is a fabulous and filling meal on its own. Today’s thogayal recipe is with asparagus. Thanks to my friend N for sharing this recipe. 

    Asparagus Health Benefits

    Usually, we eat tender and young asparagus shoots. As the buds start to open, the asparagus shoots become woody and become very hard to consume. According to the wiki, “Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and an excellent source of dietary fiber, protein, beta-carotene, vitamins and minerals  as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.”

     Overhead on the yummy Asparagus Chutney or Asparagus Thogayal served on a wooden board

    Last summer I posted this baked asparagus with balsamic vinegar and this year, I am posting this Indian Recipe. :-) Here is the asparagus chutney or thogayal.

    Asparagus Chutney or Asparagus Thogayal Recipe

    A simple asparagus chutney prepared with urad dal & of course asparagus spiced up with chilies & tamarind. A great rice accompaniment.

    Ingredients:

    • Asparagus – 1 bunch
    • Gingelly Oil – 1 tsp
    • Channa Dal – 3 tbsps
    • Urad Dal – 2 tsps
    • Red Chilly – 2
    • Green Chilly – 1
    • Salt – 1 tsp
    • Water – 2 to 3 tbsps
    • Tamarind Paste – 1 tsp (See notes if you are using tamarind)
    • For Tempering:
    • Regular Oil – 1 tsp
    • Mustard Seeds – 1 tsp
    • Hing – ¼ tsp

    Steps:

    • Wash the asparagus and remove the tough ends of the asparagus. (Just bend the asparagus, the tender part will automatically come off. Discard the tough ones)
    • Chop them into small pieces.

    Asparagus chopped into small pieces inside a metal bowl

    • Now heat the kadai and add oil.
    • Once the oil is hot add the chopped asparagus and saute for 5 to 6 minutes until they become tender.

    Adding chopped asparagus to a pan and sauteing

    • Remove the asparagus pieces and in the same kadai add the green chilly, red chilly, urad dal and the channa dal and fry until the dals turns golden brown.
    • Let this mixture cool.
    • Now grind the green chilly, red chilly dal mix first without any water.

    Grinding the green chilly, red chilly dal mix without any water

    • Then add cooked asparagus and tamarind paste and grind along with salt.

    Adding cooked asparagus and tamarind paste and grinding along with salt

    • Drizzle about 2 to 3 tbsps of water on required basis.
    • Now heat the tempering pan or tadka vessel and add the one tsp of oil. When it’s hot, then add the mustard seeds and hing.

    Heating the tempering pan or tadka vessel and adding oil

    • When it starts to splutter, then add it to the chutney.

    That’s it. Yummy chutney is ready. Serve hot with rice or other tiffins.

    Simple Asparagus Chutney or Asparagus Thogayal in a white bowl and two white spoons with red chilis on a wooden board

    Notes:

    • Lemon juice (about 1 tbsp) can be added after grinding.
    • Gingelly oil adds unique flavor, but regular oil can be used too.
    • If you are using tamarind pulp, use about a small betel nut sized tamarind and saute along with asparagus so that it becomes soft.
    • Adjust salt and chilies according to your preference.
    • You can use the combo of green and red chilly or either one can be used.

    Simple Chutney overhead collage with text overlay

    Enjoying this Asparagus Chutney or Asparagus Thogayal? You will love these, too:

    • Bitter gourd curry / Pavakkai poriyal
    • Bitter Gourd Chips | Air Fryer Bitter Gourd Chips | Karela Chips
    • Weekly Planner with One Pot Meal Options
    • Black Eyed Peas & Brinjal Kuzhambu

    Have you made this recipe?

    If you’ve made this Asparagus Chutney, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    📖 Recipe

    Closeup on the delicious and healthy Asparagus Chutney or Asparagus Thogayal in a big white bowl
    Pin Recipe Print Recipe
    5 from 2 votes

    Asparagus Chutney | Asparagus Thogayal

    Simple Asparagus Chutney or Asparagus Thogayal prepared with urad dal & of course asparagus spiced up with chilies & tamarind. It is a great rice accompaniment.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main Course, sides
    Cuisine: South Indian, TamilNadu
    Servings: 4
    Calories: 108kcal
    Author: Srividhya G

    Ingredients

    • 1 bunch Asparagus
    • 1 tsp Gingelly Oil
    • 3 tbsps Channa Dal
    • 2 tsps Urad Dal
    • 2 Red Chillies
    • 1 Green Chilly
    • 1 tsp Salt
    • 2-3 tbsps Water
    • 1 tsp Tamarind Paste See notes if you are using tamarind

    For Tempering

    • 1 tsp Regular Oil
    • 1 tsp Mustard Seeds
    • ¼ tsp Hing

    Instructions

    • Wash the asparagus and remove the tough ends of the asparagus. (Just bend the asparagus, the tender part will automatically come off. Discard the tough ones)
    • Chop them into small pieces.
    • Now heat the kadai and add oil.
    • Once the oil is hot add the chopped asparagus and saute for 5 to 6 minutes until they become tender.
    • Remove the asparagus pieces and in the same kadai add the green chilly, red chilly, urad dal and the channa dal and fry until the dals turns golden brown.
    • Let this mixture cool.
    • Now grind the green chilly, red chilly dal mix first without any water.
    • Then add cooked asparagus and tamarind paste and grind along with salt.
    • Drizzle about 2 to 3 tbsps of water on required basis.
    • Now heat the tempering pan or tadka vessel and add the 1 tsp of oil. Once its hot add the mustard seeds and hing.
    • As it starts to splutter add it to the chutney.
    • That's it. Yummy chutney is ready. Serve hot with rice or other tiffins.

    Notes

    • Lemon juice (about 1 tbsp) can be added after grinding.
    • Gingelly oil adds unique flavor, but regular oil can be used too.
    • If you are using tamarind pulp, use about a small betel nut sized tamarind and saute along with asparagus so that it becomes soft.
    • Adjust salt and chilies according to your preference.
    • You can use the combo of green and red chilly or either one can be used.

    Nutrition

    Calories: 108kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 624mg | Potassium: 317mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1066IU | Vitamin C: 40mg | Calcium: 57mg | Iron: 3mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    63 shares
    • Share1
    • Tweet
    • Reddit

    Filed Under: Chutneys / Thuvaiyals Tagged With: asparagus chutney, asparagus thogayal, asparagus thuvaiyal, how to prepare asparagus chutney, how to prepare asparagus thogayal, Indian recipes with american veggies, thogaiyal recipe, thogayal without coconut, thuvaiyal, thuvaiyal for rasam, thuvaiyal for rice, thuvaiyal recipe, thuvaiyal recipes, thuvayal recipe, under 30 minutes

    Reader Interactions

    Comments

    1. Sharmila -The Happiefriends Potpourri Corner says

      November 08, 2016 at 12:13 am

      Healthy Share!!

      Reply
      • Srividhya G says

        November 08, 2016 at 9:19 am

        Thanks Sharmila.

        Reply
    2. Nagasri says

      November 07, 2016 at 9:29 pm

      Interesting !!! but i did not find this Asparagus in Hyderabad…let me check…anyways you presented awesome!!

      Reply
      • Srividhya G says

        November 08, 2016 at 9:20 am

        Sure please do try. Thanks a lot.

        Reply
    3. freakyveggie says

      July 09, 2016 at 11:25 am

      Am tempted to try this with rotis, off I go in search of asparagus at Hyderabad :)

      Reply
      • Srividhya G says

        July 09, 2016 at 12:22 pm

        :-) Glad you liked it and hope you find asparagus too.

        Reply
    4. Maria says

      July 09, 2016 at 8:24 am

      This Asparagus Thogayal sounds very lovely :-) … thanks for the recipe… can’t wait to try it.

      Reply
      • Srividhya G says

        July 09, 2016 at 1:24 pm

        Thanks Maria.

        Reply
    5. Jolly says

      July 08, 2016 at 11:47 pm

      Wow! Sounds new & interesting chutney to me..never thought of it also…amazing share dear ?

      Reply
      • Srividhya G says

        July 09, 2016 at 1:24 pm

        Thanks a lot :-) I usually grill it and when my friend shared this idea thought of trying it right away. :-)

        Reply
    6. Veg Indian Cooking says

      July 08, 2016 at 10:08 pm

      This sounds so full of flavor! I’m totally in love with this excellent share. Delicious and very well explained recipe.??

      Reply
      • Srividhya G says

        July 09, 2016 at 1:23 pm

        Thanks a lot Deepa.

        Reply
    7. Amrita says

      July 08, 2016 at 8:58 pm

      New way to try asparagus

      Reply
      • Srividhya G says

        July 09, 2016 at 1:19 pm

        :-) Thanks Amrita

        Reply
    8. elliebleu says

      July 08, 2016 at 5:29 pm

      Hi Vidhya! I’d love to try this recipe. I’ve never cooked with gingelly oil before. Does it have a distinct flavor or can you substitute it with a different oil from the pantry?

      Reply
      • Srividhya G says

        July 08, 2016 at 8:20 pm

        Hi Elliebleu, Thanks a lot. Gingelly oil is nothing but sesame seed oil. But if you can’t find it, you can use regular cooking oil from your pantry. :-)

        Reply
        • elliebleu says

          July 08, 2016 at 8:43 pm

          Thank you. I have that actually :) I guess it’s always good to ask.

          Reply
          • Srividhya G says

            July 09, 2016 at 1:25 pm

            Great. :-)

            Reply
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • Cookbooks
    • Meal Planner
    • Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2025 | VidhyasHomeCooking.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.