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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


  • 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


  • 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.


  • 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.