A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
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.
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This chutney is for rice. It uses urad dhal along with red chillies and tamarind. It will slightly thicker than the regular coconut chutney that we use for idly and dosa. Three to four table spoons of water is more than enough for this chutney. Less water more shelf life for this chutney. When you don’t have sambhar or kuzhambu this chutney fills the gap. This chutney with hot rice and gingelly oil is very comforting. This chutney goes well any other mixed rice like lemon rice or coconut rice.
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Curry leaves are known for its taste and medicinal values (helps with digestion, keeps anemia in control and accelerates hair growth). Curry leaves are a mandatory ingredient in South Indian cooking and the tempering is incomplete without them. This is one of my favorite way of having curry leaves, in the form of chutney.
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PS: I think I will be the first one to add PS in the beginning of the Post. Recollected how it all started. Adding this on Nov 27th 2015. I just created a blogger account and created this space – vidhyashomecooking. This was my first post and without any big intro or anything I started typing couple of lines, the ingredients and the steps as mom was telling me the recipes . I didn’t start with a sweet but went with a chutney and first set of posts were only chutneys and thuvaiyals. Wanted to keep this as is and its good to see these recipes back again.
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