I had a big bunch of Asparagus in the fridge last week, so thought of using up some of it to make the chutney. I served it with Moong Dal Dosa. The combo tasted very good.
Ingredients: (Makes about 1.5 Cups)
6-7 Spears of Asparagus,
1 Teaspoon oil
1 Tablespoon Chana Daal,
1 Teaspoon Urad Daal,
1/4 Cup Grated Coconut,
4 Dried Red Chilies
1/8 Cup Water
Salt to Taste
2 Teaspoon Oil
A Pinch Asafoetida
1 Teaspoon Mustard Seeds,
1 Teaspoon Cumin Seeds,
1 Teaspoon Urad Daal
Wash the asparagus. Discard the rough end portion (white portion) of the stems. Chop the green part in small pieces.
Heat oil in a pan. When hot, add the Chana daal and urad daal. Roast on low flame, stirring frequently for 5 minutes or until the daal starts to turn golden brown. Do not let the daals turn dark brown. Add the asparagus and dried red chilies. Sprinkle some water over the asparagus. Cook covered for 5 more minutes or until the asparagus starts to get soft. Stir often, and sprinkle more water if needed. Once the asparagus starts turning soft, add the shredded coconut. Cover and cook again for 2-3 minutes. Do not let the mixture dry out or stick to the pan. Sprinkle water as needed. Take off the heat and let it cool.
Transfer the mixture to a grinder jar and add 1/8 Cup water. Grind to a thick paste. Add more water if you desire. Transfer to a serving bowl.
For tempering, heat oil in a pan. When it is hot, add the Mustard seeds. Once the seeds start to splutter, add the urad daal. Cook until the daal just start to change its color. Then add cumin seeds. Cook for 10-15 more seconds and then add Asafoetida. Immediately switch off the stove and pour the tempering over the prepared paste. Mix well.
Serve with Paratha, Dosa, Idli or Pulao.
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