Asparagus Poriyal or Asparagus Thoran recipe is a quick and easy South Indian style stir fry prepared with fresh asparagus, fresh coconut, and tempered with a few spices. Vegan, keto, low carb, and gluten-free.
What is Poriyal?
Poriyal, also known as thoran, is a South Indian stir fry made with vegetables and fresh coconut. You can also make this poriyal with cabbage, pumpkin, okra, beets, carrot.
Other Poriyal recipes from my blog are Purple Cabbage Poriyal, Broccoli Poriyal.
How to Make Asparagus Poriyal
Wash the asparagus thoroughly, dry them. Trim woody ends of the asparagus (~1 inch from the bottom). Then cut the asparagus into ¼ inch pieces.
Heat oil in a pan, add mustard seeds, and let them crackle for a few seconds.
Then add the urad dal, dry red chilies, curry leaves, hing, and saute until the dals turn light brown.
Add the chopped onion and saute till the onions are translucent and light brown. Takes appx 2 minutes.
Next, add the asparagus, turmeric, salt, and stir-fry on medium-low flame until tender and cooked.
Turn off the gas and 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 recipe as a side dish with roti, chapati, or steamed rice.
Tips & Variation for Asparagus Stir Fry
- Choose fresh and tender asparagus to make this recipe.
- It is highly recommended to trim off the woody ends of asparagus 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.
More Asparagus Recipes
More Stir Fry Recipes
Asparagus Poriyal
Ingredients
Measuring cup (1 cup = 250 ml)
- 1 pound asparagus chopped, (about 2.5 cups)
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 2 dry red chillies
- few curry leaves
- 1 pinch hing (asafoetida)
- 1 small onion finely chopped
- ¼ teaspoon turmeric
- salt to taste
- 2-3 tablespoons fresh coconut
- 2 tablespoons coriander finely chopped
Instructions
- Wash the asparagus thoroughly, dry them. Trim woody ends of the asparagus (~1 inch from the bottom). Then cut the asparagus into ¼ inch pieces.
- Heat oil in a pan, add mustard seeds and let them crackle for few seconds.Then add in the urad dal, dry red chilies, curry leaves, hing and saute till the dal turns light brown.
- Add the chopped onion and saute till the onions are translucent and light brown. Takes appx 2 minutes.
- Next add the asparagus, turmeric, salt and stir-fry on medium low flame till they are tender and cooked.Turn off the gas and sprinkle shredded coconut and combine well.
- Serve the Asparagus Poriyal( Asparagus Stir Fry ) along with Rice and rasam.
Notes
Tips & Variation
- Choose fresh and tender asparagus to make this recipe.
- It is highly recommended to trim off the woody ends of asparagus 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 the urad dal in this recipe.
Nutrition
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