Andhra Style Asparagus Chutney
Spicy and tangy chutney made with green asparagus and a few Indian spices. Serve with hot steamed rice and ghee.
Equipment
- Pan
- Pan for tempering
- Mixer grinder
- Knives and Cutting Board
Ingredients
- 2 tbsp Sesame Oil/Groundnut Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Cumin Seeds
- ½ tsp Fenugreek Seeds
- 3-4 Dry Red chillies
- 8-10 Curry Leaves (Optional)
- 2-3 Cloves Garlic
- 1 Handful Raw Peanuts
- 6-7 Stalks Asparagus; washed and chopped
- ⅔ tsp Salt
- 1 tsp Tamarind Paste
- ½ tsp Turmeric Powder
- 2 tbsp Grated Coconut
- water to adjust the consistency
For Tempering
- 1 tbsp Oil
- ⅔ tsp Urad Dal
- ⅔ tsp Cumin Seeds
- 2-3 Dry Red Chillies
- 3-4 Curry Leaves
- 2 pinches Asafoetida
Instructions
- Heat oil in a pan. Add chana dal, urad dal, cumin seeds and fenugreek seeds. Add curry leaves if available. Fry them on medium heat for about 15 seconds.
- Add chopped garlic and dry red chillies. Continue frying on medium heat for another 15 seconds.
- Then, add peanuts. Lower the heat further and fry for about a minute.
- Add chopped asparagus. Add salt, turmeric powder and tamarind paste. Mix. Cover with a lid and cook it on medium heat until the asparagus turns tender.
- Once cooked, turn off the heat and let the mixture cool.
- Once cooled, grind this mixture with grated coconut. Add a little bit of water to adjust the consistency.
- Transfer the ground paste to a serving bowl.
- Prepare the tempering by heating oil in a pan. Add urad dal, cumin seeds, dry red chillies, asafoetida and curry leaves. Fry them on medium heat until the urad dal turns light brown.
- Add this to the prepared chutney. Serve with hot steamed rice and ghee.