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
- 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
- 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.