Asparagus Parupu Usili

It is spring, and it is asparagus season in Germany. During this time, farmer’s markets, farm shops and supermarkets are flooded with both white and green asparagus. Since this vegetable is seasonal and regional, it is popularly used in German cuisine and finds its place in many German dishes.

Asparagus is a low-calorie, high-fiber vegetable rich in Vitamins A and E. It can be easily incorporated into everyday meals.

I have already shared 6 tried-and-tested asparagus recipes from my kitchen. Do check them out.

Today’s recipe, Asparagus Parupu Usili, is inspired by a popular South Indian side dish: Beans Parupu Usili. In this dish, soaked toor dal is combined with spices, ground, and steamed. Once cooled, it is crumbled and added to stir-fried beans. This side dish is commonly served with Rasam and steamed rice and tastes absolutely delicious. It can also be eaten as a standalone dish, as an evening snack, for example. It is light, healthy, and nutritious.

In the recipe for Asparagus Parupu Usili, I have replaced beans with green asparagus. In this article, I have also shared how to use green asparagus, which may be useful for those who are new to this vegetable.

So, let’s start.

Preparing Asparagus

When you buy green asparagus, make sure you buy the fresh ones with tender stalks. Usually, the lower part of the stalk is covered, and a band is tied around it. So, if by any chance you end up buying asparagus with woody stalks, remove the woody part with a knife. If you dont remove the woody part, first of all, it will be difficult to cut. And, if you do manage to cut them, they will become rough and chewy after cooking, and the fibres will feel weird in your mouth. So, removing the woody, rough part is important.

Here are the steps you must follow:

Wash the asparagus.
Cut off the woody part
Chop them.

Now, the asparagus is ready to be used.

Let’s check out the recipe for Asparagus Parupu Usili.

Equipment Needed:

Steamer
Pan
Knives and Cutting Board
Spatula
Mixer Grinder

To learn about all the kitchen equipment I use, check out my article: Setting up my Indian Kitchen in Germany.

Ingredients for Asparagus Parupu Usili:

14-15 Stalks of Green Asparagus (400 gms)
2 tbsp Groundnut Oil
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Mustard Seeds/Cumin Seeds
⅓ tsp Asafoetida
8-10 Fresh Curry Leaves
2-3 Dry Red Chillies
¾ tsp Salt
½ tsp Turmeric Powder
1 tsp Grated Coconut
1-2 tbsp Finely Chopped Fresh Coriander Leaves

Ingredients for the Dal Mixture (Parupu):

½ Cup Toor Dal; washed and soaked for 4 hours
1-2 Dry Red Chillies
½ tsp Asafoetida
¼ tsp Salt
1/4 tsp Turmeric Powder

Some Notes about Ingredient sourcing in Germany:

Green Asparagus: Available in supermarkets and farm shops. Called Spargel in German. It is best to buy them during the spring months (April and May)
Groundnut Oil: Available in Indian shops.
Chana Dal: Available in Indian shops.
Urad Dal: Available in Indian shops.
Mustard Seeds/Cumin Seeds: Available in Indian shops.
Asafoetida: Available in Indian shops.
Fresh Curry Leaves: Available in Indian shops.
Dry Red Chillies: Available in Indian shops.
Salt: Available in supermarkets. Called Salz in German. Read my article about Salt in German supermarkets.
Turmeric Powder: Available in both Indian shops and German supermarkets. Prices are more reasonable in Indian shops. Called Kurkuma in German.
Grated Coconut: Fresh grated coconut is available in frozen form in many Indian shops. You can also buy dried ones from Indian shops or German Supermarkets. In German, it is called Kokosraspel. Fresh coconuts are also sometimes available in some supermarkets and Indian shops, but the freshness is often doubtful.
Fresh Coriander Leaves: Available in Indian and Turkish shops. Also, available in some German Supermarkets.
Toor Dal: Available in Indian shops.

Method to make Asparagus Parupu Usili:

Wash the soaked toor dal. Drain out all the excess water.
Grind the soaked dal with salt, dry red chillies, turmeric powder, and asafoetida in a mixie jar.
Grind it to a fine paste. Don’t add extra water.
Steam this dal mixture till it is fully cooked. On high heat, it takes about 10-12 minutes. Remove and let this mixture cool. Once cooled, use your fingers to make them into crumbs. Keep these aside.
Heat oil in a pan. On medium heat, fry chana dal, urad dal, mustard/cumin seeds, curry leaves, dry red chillies and asafoetida.
Add chopped asparagus.
Add salt and turmeric powder. Lower the heat.
Cover and cook till the asparagus turns tender.
Then, add the crumbled dal mixture. Mix everything and cook for another 2-3 minutes.
Garnish with fresh coriander leaves and grated coconut.

Serve as a standalone dish or as a side dish with rasam and rice.

Here is the recipe in printable format: