Asparagus is the newfound favorite vegetable in our family. I have made the roasted asparagus a couple of times in the last few days, and I again brought a bunch of it this week to make this delicious Asparagus Curry, also known as Asparagus Poriyal.
Asparagus is a popular spring vegetable that is both delicious and nutritious. Packed with vitamins, minerals, and fiber, it is an excellent addition to any diet. One unique way to prepare asparagus is by making it into a poriyal, a South Indian stir-fry dish that is bursting with flavor and color.
Asparagus curry is easy to prepare, healthy, and perfect for those who want to try something new and exciting. Asparagus poriyal is a modern take on the traditional dish, incorporating this seasonal vegetable into the mix.
Asparagus poriyal is an excellent way to incorporate this vegetable into your diet, especially if you are not a fan of its distinct flavor. The dish is usually served as a side dish with rice or roti.
When talking about asparagus with my good friend Bhuvana, she mentioned to me that she had made asparagus poriyal, and it tasted great. She mentioned that she treated it the same way as she would treat the beans, and it worked well.
I did exactly the same and chopped the asparagus into fine pieces. My kids loved it and basically wiped out the whole bowl. The vegetable cooked very quickly and hence required no precooking or steaming.
Preparation time - 10 minutes Cooking time - 20 minutes Difficulty level - easy
Ingredients to make Asparagus Poriyal - (serves 4)
- Asparagus - 1 bunch (about 20 to 25)
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Ullutham Paruppu /Urad dal- 1 tsp
- Red chilies - 2
- Asafetida - ¼ tsp
- Curry leaves - a few
- Grated coconut - 4 tbsp
- Salt - to taste
- Sugar - ½ tsp
Procedure to make Asparagus Curry -
Trim the asparagus and chop them into tiny pieces (just like you would do the beans).
In a pan, heat the oil and add the seasonings (mustard seeds, urad dal, red chilies, asafetida, and curry leaves). Let them fry for a minute.
Add the chopped asparagus, salt, and sugar, and mix them well. Cover the pan and let the vegetables cook on medium flame until soft. Do not add any water. The vegetable will let out moisture and cook in its own moisture. This will take about 6-8 minutes.
Remove the lid and let all the extra moisture evaporate. Now add the grated coconut and mix.
Turn off the flame and transfer it to a bowl. Serve as a side with rice!
Sambar/Rasam That Pair Well
- Mullangi Sambar - Radish Sambhar
- Pineapple Rasam | Spicy Indian style Pineapple Soup
- Vendhaya Keerai Sambar | Methi Leaves Sambar
- Vendakkai Sambar | Okra Sambar | Ladies Finger Sambar
Recipe
Equipment
- ▢ pan
- ▢ Stove
- ▢ Knife
Ingredients
- ▢ 20 Asparagus 1 bunch about 20 to 25
- ▢ 2 teaspoon Oil
- ▢ 1 teaspoon Mustard seeds
- ▢ 1 teaspoon Ullutham Paruppu /Urad dal
- ▢ 2 Red chilies
- ▢ ¼ teaspoon Asafetida
- ▢ Curry leaves few
- ▢ 4 tablespoon Grated coconut
- ▢ Salt to taste
- ▢ ½ teaspoon Sugar
Instructions
- Trim the asparagus and chop them into tiny pieces (just like you would do the beans).
- In a pan, heat the oil and add the seasonings (mustard seeds, urad dal, red chilies, asafetida and curry leaves). Let them fry for a minute.
- Add the chopped asparagus, salt and sugar and mix it well. Cover the pan and let the vegetable cook in medium flame until soft. Do not add any water. The vegetable will let out moisture and cook in its own moisture. This will take about 6-8 minutes.
- Remove the lid and let all the extra moisture evaporate. Now add the grated coconut and mix.
- Turn off the flame and transfer it to a bowl. Serve as a side with rice!
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Asparagus Curry with Coconut
Equipment
- pan
- Stove
- Knife
Ingredients
- 20 Asparagus 1 bunch about 20 to 25
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Ullutham Paruppu /Urad dal
- 2 Red chilies
- ¼ teaspoon Asafetida
- Curry leaves few
- 4 tablespoon Grated coconut
- Salt to taste
- ½ teaspoon Sugar
Instructions
- Trim the asparagus and chop them into tiny pieces (just like you would do the beans).
- In a pan, heat the oil and add the seasonings (mustard seeds, urad dal, red chilies, asafetida and curry leaves). Let them fry for a minute.
- Add the chopped asparagus, salt and sugar and mix it well. Cover the pan and let the vegetable cook in medium flame until soft. Do not add any water. The vegetable will let out moisture and cook in its own moisture. This will take about 6-8 minutes.
- Remove the lid and let all the extra moisture evaporate. Now add the grated coconut and mix.
- Turn off the flame and transfer it to a bowl. Serve as a side with rice!
