Description
Asparagus is one veggie which is very versatile, though the appearance may look weird and rugged they always seemed humble, bowing to suit your culinary needs. If you remember, I've always compared the taste of this vegetable to that of raw peanuts... and that induced me to make this chutney, which tasted similar to raw peanut chutney with slight appearance and smell of Ridge gourd thuvayal.
Asparagus Thogayal / Chutney / Thuvayal / Asparagus Masiyal / Asparagus Dip
| Ingredients | |
|---|---|
| 5 nos | Asparagus |
| 2 tbsp | |
| 1 tbsp | Split balck gram (ullundu) |
| 4 nos | Dry red chili (long) |
| ½ inch | Ginger |
| 1 MarbleSz | Tamarind |
| ¼ tsp | |
| ¼ cup | Fresh grated coconut |
| ½ tsp | Salt (or to taste) |
| ¼ tsp | |
| ¼ tsp | Split black gram (for tempering) |
| 6 nos | Curry leaves |
| 2 tsp | Oil |
Instructions
Wash, trim the thick stalks at the bottom and roughly chop the Asparagus. Heat 1 tsp of oil in a pan, add bengal gram, split black gram and red chillies. Toast them over medium flame or until they turn golden. Now add the asparagus and fry over medium flame or until they turn slightly soft. Add the ginger, coconut pieces (or shredded) and tamarind and toss. This will loosen the tamarind make it easy to grind. Let cool this mixture completely and then grind with salt and asafortida. Add water according to desired consistency. When done, heat remaining 1 tsp oil and splutter mustard, split black gram and curry leaves. Add this to the chutney and mix well. Serve with hot idlis or dosa.
Notes
Yield: Serves 4 approx.
Source
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sounding really different.
sounding really different. will try it out and post my results