Asparagus Chutney | Asparagus Thogayal

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. 

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.”

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 | Asparagus Thogayal

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 – 1/4 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.

• 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 one tsp of oil. When it’s hot, then add the mustard seeds and hing.

• 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.

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.

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Asparagus Chutney | Asparagus Thogayal

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

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course, sides

Cuisine: South Indian, TamilNadu

Servings: 4

Author: Srividhya G

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 - 1/4 tsp

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.

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.

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