Ingredients and Method to make Asparagus Kootu
1/4 cup split pigeon peas (tur dhal/ tuvaram parappu)
1/4 cup split chick pea lentil (chana dhal/ kadalai parappu) (soaked for 20 to 30 minutes)
1 bunch asparagus ends cut off and cut into 1/8 inch pieces (yielded approx 3 1/2 cups of pieces)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste
Grind together to a smooth paste
1/4 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
3/4 tsp cumin seeds (jeera/ jeeragam)
3 dry red chilies (lal mirch/molaga vathal) (or to taste) (I used byadgi variety)
For the seasoning (optional, see notes)
1 Tbsp oil (preferably coconut oil)
1 tsp mustard seeds (sarson/ rai/ kadagu)
1 tsp split black gram lentil (udad dhal/ ulatham parappu)
pinch of asafoetida powder (hing/ perungayam)
Cook the split pigeon peas using the pressure cooker or the stove top until it is soft and mushy. Mash these lentils with the back of a large spoon and keep aside.
Grind, coconut, cumin seeds and dry red chilies to a smooth paste and keep aside.
Soak the split chick pea lentil for 20 to 30 minutes.In a large heavy bottomed pan cook the chick pea lentils adding water as required until it is soft, yet firm and retains its shape. When split chick pea lentil is ready, add asparagus, turmeric powder and more water if required and allow it to cook until asparagus is soft, yet firm.
When the asparagus is cooked, add salt to taste and allow to simmer for an additional couple of minutes.
The copyright of this content belongs to Veginspirations.com
Add cooked and mashed lentils, coconut paste and allow to simmer for a few minutes until all the flavors blend.
In a small pan, heat oil, add mustard seeds, when the seeds begin to splutter, add split black gram lentil. When the lentils begin to turn reddish, add asafoetida powder, mix once or twice and pour entire seasoning on the asparagus curry. Allow to simmer another additional minute or so and remove from heat.
Serve hot with rice and rasam or sambar, or serve to go with some phulkas/ rotis.
Notes:
If you want to skip the seasoning, add 1 Tbsp of coconut oil to the curry when it is simmering in the end and add 8 to 10 curry leaves torn into small pieces for garnish
1/4 cup split pigeon peas (tur dhal/ tuvaram parappu)
1/4 cup split chick pea lentil (chana dhal/ kadalai parappu) (soaked for 20 to 30 minutes)
1 bunch asparagus ends cut off and cut into 1/8 inch pieces (yielded approx 3 1/2 cups of pieces)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste
Grind together to a smooth paste
1/4 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
3/4 tsp cumin seeds (jeera/ jeeragam)
3 dry red chilies (lal mirch/molaga vathal) (or to taste) (I used byadgi variety)
For the seasoning (optional, see notes)
1 Tbsp oil (preferably coconut oil)
1 tsp mustard seeds (sarson/ rai/ kadagu)
1 tsp split black gram lentil (udad dhal/ ulatham parappu)
pinch of asafoetida powder (hing/ perungayam)
Cook the split pigeon peas using the pressure cooker or the stove top until it is soft and mushy. Mash these lentils with the back of a large spoon and keep aside.
Grind, coconut, cumin seeds and dry red chilies to a smooth paste and keep aside.
Soak the split chick pea lentil for 20 to 30 minutes.In a large heavy bottomed pan cook the chick pea lentils adding water as required until it is soft, yet firm and retains its shape. When split chick pea lentil is ready, add asparagus, turmeric powder and more water if required and allow it to cook until asparagus is soft, yet firm.
When the asparagus is cooked, add salt to taste and allow to simmer for an additional couple of minutes.
The copyright of this content belongs to Veginspirations.com
Add cooked and mashed lentils, coconut paste and allow to simmer for a few minutes until all the flavors blend.
In a small pan, heat oil, add mustard seeds, when the seeds begin to splutter, add split black gram lentil. When the lentils begin to turn reddish, add asafoetida powder, mix once or twice and pour entire seasoning on the asparagus curry. Allow to simmer another additional minute or so and remove from heat.
Serve hot with rice and rasam or sambar, or serve to go with some phulkas/ rotis.
Notes:
If you want to skip the seasoning, add 1 Tbsp of coconut oil to the curry when it is simmering in the end and add 8 to 10 curry leaves torn into small pieces for garnish
