Asparagus is one of my favorite spring vegetables. This bright green veggie not only has a wonderful aroma, it is also packed with vitamins and minerals necessary for a healthy body!
Two of my all time favorite recipes with asparagus is the dal and oven fried asparagus. One more added to the favorite list is the below mentioned asparagus chutney. It is simple to make but yet comfortingly delicious.
Read along for the detailed recipe. Do give this recipe a try and let us know how you like it!
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Serves: 4 people
- Asparagus – 10 to 12
- Garlic – 1 clove
- Green Chillies – 2
- Oil – 1 tbsp
- Cumin seeds – 1 tsp
- Shredded Coconut – 1/2 Cup
- Tamarind Paste – 1/2 tsp
- Blanched Almonds – 1 tbsp
- Salt – 1/2 tsp
- Oil – 1 Tsp
- Urad Dal – 1 Tsp
- Mustard Seeds – 1 Tsp
- Curry Leaves – few
- Red Chillies – 2 to 3
In a wide bottomed skillet, heat oil. Add cumin seeds and asafoetida. Sauté till you smell the aroma of the cumin.
Next, add the green chillies and garlic. Sauté and mix well.
Then, add the chopped asparagus. Mix well.
Add salt. Cover and cook till the asparagus is tender and cooked. This should take between 5-8minutes.
Once done, turn off heat and add the blanched almonds. Allow to cool down completely.
Once cool, grind the cooked asparagus with shredded coconut, tamarind paste and water.
Grind into fine paste. Transfer into a serving bowl.
Prepare the tempering with the ingredients mentioned under the ‘for tempering’ section.
Mix the tempering to the chutney.
Serve with hot rice and papad.