Asparagus Fry Recipe – South Indian Style with Coconut & Spices

Last Updated on 6 months ago by Neha Deshmukh

Asparagus Fry Recipe – South Indian Style with Coconut & Spices

Hey everyone! I’m so excited to share this simple yet incredibly flavorful asparagus fry with you. It’s a little different from your typical Indian vegetable side dish, but trust me – the South Indian spices and coconut really elevate it. I first stumbled upon this recipe while trying to incorporate more seasonal veggies into our meals, and it’s become a regular in our kitchen ever since! It’s quick, easy, and a fantastic way to enjoy asparagus.

Why You’ll Love This Recipe

This asparagus fry is a delightful blend of textures and tastes. You get the slight crunch of the asparagus, the nutty flavor of the dals, and the warmth of the spices, all rounded off with the sweetness of coconut. It’s a surprisingly satisfying dish that’s perfect as a side with rice and dal, or even as a quick lunch with some roti. Plus, it comes together in under 20 minutes!

Ingredients

Here’s what you’ll need to make this delicious asparagus fry:

• 15 Asparagus spears
• 1 tbsp Cooking oil
• ½ – 1 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 1 tbsp Chana dal (split chickpeas)
• 1-2 Red chillies, dried
• A few Curry leaves
• ¼ tsp Turmeric powder
• Salt to taste
• ½ – 1 cup Grated coconut
• 2-3 tbsp Water (and more as needed)

Ingredient Notes

Let’s talk about a few key ingredients and why they work so well in this recipe:

• Asparagus in South Indian Cuisine: While not traditionally a staple, asparagus is gaining popularity in South Indian cooking. Its slightly bitter flavor pairs beautifully with the bold spices we love.
• Urad & Chana Dal: These lentils aren’t just about adding protein. They create a lovely textural contrast and a nutty base for the flavors to build on. Urad dal adds a unique earthiness, while chana dal provides a slightly sweet note.
• Hing/Asafoetida: Don’t skip the hing! Just a pinch adds a wonderful savory depth and aids digestion. It’s a common ingredient in South Indian cooking, and a little goes a long way.
• Spice Levels: South Indian cuisine is known for its spice. Feel free to adjust the number of red chilies to your liking. Some families in my area use green chilies instead for a fresher heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and trim the tough, woody ends of the asparagus. Then, finely chop the remaining asparagus spears and set them aside.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds and wait for them to splutter – that’s when you know they’re ready to release their flavor.
3. Now, add the urad dal, chana dal, curry leaves, and red chilies. Sauté until the dals turn a lovely golden brown. Don’t rush this step; it’s where the base flavor develops. Add a tiny pinch of hing (asafoetida) at this stage.
4. Add the chopped asparagus to the cooker and sauté for about a minute. This helps it absorb some of the flavors from the spices.
5. Sprinkle in the turmeric powder and salt. Add 2-3 tablespoons of water to prevent the asparagus from sticking to the bottom of the cooker.
6. Close the pressure cooker lid and cook on low flame for one whistle (around 3-4 minutes). Once the pressure releases naturally, open the lid.
7. If there’s any excess water, simmer for a minute or two to evaporate it. Finally, stir in the grated coconut until it’s evenly combined.

And that’s it! Your South Indian style asparagus fry is ready.

Expert Tips

• Don’t overcook the asparagus! You want it to retain a little bit of crunch.
• Using a pressure cooker speeds things up, but you can also make this in a pan. Just cover and cook until the asparagus is tender-crisp.
• Freshly grated coconut is best, but you can use frozen if that’s what you have on hand.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of red chilies or remove the seeds before adding them. For extra heat, add a pinch of cayenne pepper.
• Other Seasonal Vegetables: Feel free to experiment with other vegetables like beans, carrots, or even potatoes.
• Festival Adaptations: This asparagus fry would be a lovely addition to a larger South Indian meal for festivals like Onam or Pongal. It pairs well with sambar, rasam, and a variety of curries.

Serving Suggestions

This asparagus fry is incredibly versatile. Serve it warm with:

• Steamed rice and a simple dal
• Roti or paratha
• As a side dish with your favorite South Indian curries
• Even as a filling for wraps!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Is this asparagus fry better with fresh or frozen asparagus?

Fresh asparagus is always preferred for its texture and flavor, but frozen asparagus works in a pinch! Just make sure to thaw it completely and pat it dry before using.

Can I make this asparagus fry ahead of time?

You can prep the ingredients (chop the asparagus, measure out the spices) ahead of time. However, it’s best to cook the fry just before serving for the best texture.

What is the purpose of adding hing/asafoetida to this recipe?

Hing adds a unique savory flavor and aids in digestion. It’s a staple in many Indian dishes.

What is a good substitute for urad dal or chana dal?

If you can’t find urad dal, you can use moong dal (split yellow lentils) as a substitute. For chana dal, you can try toor dal (split pigeon peas).

Can I adjust the amount of red chilies to control the spice level?

Absolutely! Start with one red chili and taste as you go. You can always add more, but you can’t take it away!

Enjoy this delicious and easy asparagus fry! Let me know in the comments how it turns out for you. Happy cooking!