Poriyal, also known as thoran, is a South Indian quick, dry stir-fry that’s typically served as a side dish with rice or curries. A variety of vegetables can be used to make poriyal, such as carrots, cabbage, pumpkin, and beetroot! Asparagus is widely available in the United States in the spring season. We are sure you all have tried common asparagus recipes, such as roasted asparagus and asparagus soup. However, this South Indian asparagus recipe is a real game changer. In this post, we bring you a delicious Asparagus Poriyal recipe. Asparagus is stir-fried along with South Indian ingredients like mustard seeds and curry leaves and garnished with fresh coconut for a flavorful finish.
Ingredients
Asparagus: Choose fresh, tender, pencil-thin asparagus. It cooks faster than medium or thicker stalks. Oil: coconut oil is best for cooking poriyal, you can use any cooking oil of your choice. Mustard seeds & urad dal: added for tempering. Chili: I used dry red chilies. Curry leaves: used for flavoring, dont skip it. Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida. Onion: I used finely chopped red onion. You can also skip it. Fresh coconut: use shredded fresh coconut for garnishing.
How to Make Asparagus Poriyal
Rinse the asparagus thoroughly and pat it dry. Trim off the woody ends, approximately 1 inch from the bottom. Then, slice the asparagus into ¼-inch pieces. Heat oil in a pan over medium heat. Add the mustard seeds and let them crackle for a few seconds. Next, add the urad dal, dry red chilies, curry leaves, and hing. Sauté until the dal turns light brown and aromatic. Add the chopped onion and saute till the onions are translucent and light brown. Takes approximately 2 minutes. Next, add the asparagus, turmeric, salt, and stir-fry on medium-low flame until tender and cooked. Turn off the gas, sprinkle shredded coconut, and combine well. Serve the Asparagus Poriyal (Asparagus Stir Fry) with rice and rasam.
What to Serve with Asparagus Poriyal?
Serve the Asparagus poriyal as a side dish with roti, chapati, or steamed rice.
Storage Suggestions
Refrigeration: You can store asparagus poriyal in an airtight container in the refrigerator for 2-3 days. Reheating: To reheat, you can warm it in a microwave or stovetop.
Tips & Variations
Choose fresh and tender asparagus to make this recipe. Trimming off the woody ends of asparagus is highly recommended, as they’re difficult to chew. If you dont like coconut, you can skip it. But I highly recommend adding it, as it gives nice flavor and adds texture to the asparagus stir fry. If you are on a Keto diet, then skip urad dal in this recipe.
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