Wednesday, February 3, 2010

Asparagus Poriyal


  •  Asparagus – 1 bunch
  • Onion – 1 no.
  • Split channa dal – ½ Table spoon.
  • Oil – 1 Table spoon.
  • Mustard seeds – ¼ Tea spoon.
  • Turmeric powder – ¼ Tea spoon.
  • Grated coconut – 2 Table spoon.
  • Sambar powder – ½ Table spoon.
  • Curry leaves – few
  • Salt – as needed

  •  Wash and trim a bit on both ends of asparagus.
  •  Then cut them into ½ inch pieces.
  • Cut onion into small pieces.
  •  In a pan heat oil and add mustard seeds. When they pop up add split channa dal and  fry for few seconds.
  •  Add onion and a pinch of salt. Fry till onion becomes slightly brown.
  •  Add curry leaves, asparagus, sambar power and turmeric powder. Mix them well.
  • Adjust the salt and close the lid. Cook until it is done. (The content will cook by using water in asparagus. So no need to add additional water for cooking).
  •  Add grated coconut and turn off stove.
  • Serve it with plain rice or sambar rice or curd rice.


  1. Never cooked asparagus in Indian style what a neat Idea.