I had some asparagus leftover from my sphaghetti squash and asparagus lettuce wraps and decided to cook them up Tamil style. I say "my take" in the title above because I *think* I may have altered the basic poriyal recipe by adding some additional ingredients especially the masala. I had seen one of my Tamil friends do this for a totally different recipe and I felt like adapting it :).
Okay, so here I go!
Making the masala
- 3 tbsp chana dal/shanaga pappu
- 2 tbsp urad dal/minapa pappu
- 2 tbsp toor dal/kandhi pappu
- 2 tbsp coriander seeds/dhaniyalu
- 8-10 Indian red chilis/mirchi
one small pan
- Dry roast all the ingredients seperately and cool. Grind everything in a spice grinder. You will only need about 3 tbsp of this masala for the asaparagus. Store the rest in an air tight container for later use.
- About 20 stalks of asparagus
- 1 medium onion, chopped finely
- 2 cloves garlic, minced
- 1 inch ginger, minched
- 2 tbsp of freshly grated coconut (or dry if fresh not available)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 sprig curry leaves, cut in half
- 3 tbsp of the above masala powder
- salt to taste
- 1 tbsp extra virgin olive oil
- 4 tbsps of chopped coriander leaves
- Cut off the woody stems on one end. To easily tell where to cut, Hold one asparagus in your hand and slowly bend it, it naturally breaks into two pieces, about 2-3 inches on one end. Cut the other asaparagus stalks using the same method, using the one broken one as a guide.
- Then cut the aspargus into very small pieces - about 1/2 inch pieces.
- Put the pan on medium heat, add the oil to the pan, add the mustard and cumin seeds. Add the curry leaves after they splutter. Add the onions and fry until they are translucent. Add the garlic and ginger, fry for a minute or so.
- Add the asparagus pieces, stir, cook for a couple of minutes. Add salt.
- Increase the heat to medium-high, cook for about 5-10 minutes until the asparagus is soft. I had to add about 1/3 cup of water to help it cook half way through the process because it was sticking to the pan. But the water eventually evaporated so that wasn't an issue.
- Sprinkle about 3 tbsp of the masala to the asparagus, stir and cook for another couple of minutes. Turn of the heat.
- Sprinkle the cilantro leaves.
Serving Suggestion: I ate this with both chapathis and rice with some rasam and it tasted heavenly both ways.
PS: Two of my three entries (spinach chutney w/ chapathi chips and panini - desi style) submitted for VKN's cooking competetion have been selected for voting. If you like my entries, please show your support by voting for my entries. Thank you!