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Asparagus curry with coconut
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5 from 1 vote

Asparagus Curry with Coconut

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 4 Serving
Calories: 76kcal

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

Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 4mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 672IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg