Asparagus Thokku

In India, varieties of chutneys are made. In Tamil Nadu in South India, a special type of chutney called Thokku is often eaten with steamed rice and ghee. Thokku typically refers to mashed veggies with some spices, and it is eaten as a side dish, the same way chutneys are eaten in other southern states. The key difference is that Thokku is made with mashed ingredients, whereas Chutney ingredients are ground. Thokku is commonly made with vegetables and/or lentils and even fruits like mango. The main characteristics of these Thokkus are that they are tangy and spicy. They taste super delicious when paired with steamed rice, ghee, and possibly papad.

Today’s recipe for Asparagus Thokku is a fusion recipe. Asparagus is not grown in South India, so it is not used in traditional South Indian recipes.

I live in Germany. Here, fresh asparagus is available from the beginning of spring until summer. Since I like the idea of eating seasonal fruits and vegetables and incorporating them into my everyday meals, I have been experimenting with many local and seasonal vegetables, such as asparagus, zucchini, rhubarb, etc, for many years and have tried many recipes in my kitchen.

You can check out other recipes I have tried with asparagus in my post: 8 Asparagus Recipes You Can Try In Your Kitchen This Spring.

I have already shared a few more chutney recipes, such as Drumstick Chutney, Green Tomato Chutney, Ridge Gourd Peel Chutney, Bottle Gourd Peel Chutney, and Zucchini Chutney. All of these pair perfectly with hot steamed rice and ghee, so do try them out!

Now, let’s start the recipe for Asparagus Thokku:

Equipment Needed:

Pan
Spatula
Masher
Knives and Cutting Board
Food Processor

To learn about all the equipment I use in my kitchen, read my article: Setting Up My Indian Kitchen in Germany.

Ingredients Needed for Asparagus Thokku:

2 tbsp Oil
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Cumin Seeds
1 tsp Fennel Seeds
½ tsp Fenugreek Seeds
2-3 Dry Red Chillies; Finely Chopped
2-3 Garlic Cloves; Chopped
2 Medium-Sized Onions; Finely Chopped
4-5 Stalks Green Asparagus; Chopped
⅔ tsp Salt
⅓ tsp Turmeric Powder
½ tsp Tamarind Pulp
5-6 tbsp Water
2-3 tbsp Finely Chopped Coriander Leaves

Method to make Asparagus Thokku:

Heat oil in a wide pan. Fry cumin seeds, fennel seeds, chana dal, urad dal, fenugreek leaves and dry red chillies on medium heat.

Add finely chopped onions. Fry them on medium heat till they turn golden brown.

Add chopped garlic and fry for about 30 seconds more on medium heat.

Add chopped asparagus, salt, turmeric powder and tamarind pulp. Mix.

Add water. Lower the heat, cover with a lid and cook till the asparagus becomes soft. Mix in between with a spatula.

Once the asparagus softens, mash everything with a hand masher.

Add chopped coriander leaves and mash again.

Transfer it to a serving bowl and serve with steamed rice and ghee.

Here is the recipe in printable format: