Asparagus Poriyal – Vegan
Poriyal is a very traditional dish from Southern India. The most well-known poriyal is made with cabbage or beans. Both are my favorite. But recently I had an idea of trying out asparagus poriyal.
Asparagus are in season and what better way to make it Indian way. Poriyal is a Tamil word for shallow frying or sauteing a vegetable. It has different names in different part of Southern India. Like in Kerala it called Thoran.
If you follow me on Instagram, you might have seen me cook a feast on Onam which included cabbage thoran. Any type of poriyal is best enjoyed with some sambar and rice. It is such comforting combination.
Poriyal is a very quick recipe and best thing is it is not spicy, so as side dish fits in any meal plan and specially if people are not in spicy food. It has so much flavor with just few ingredients.
Everyone who tried this dish has loved it. The flavors are so fresh.
The divine smell of curry leaves, asafoetida, mustard seeds, urad dal and shallots is to die for. They release such awesome flavors. Freshly shredded coconut adds nice nuttiness to the dish. You can also add cashews while sauteing. They add nice crunch too.
Asparagus Poriyal is vegan and gluten free too. I grew up having beans and cabbage thoran which is same dish as poriyal but it’s from Keralite cuisine. It’s one of my favorite dishes. If you don’t know my background, I went to school with lots of Malyali friends and my best friend is also Malyali. Therefore, this fondness for Keralite cuisine.
I would highly recommend you try this dish with beans or asparagus during Thanksgiving meal instead of traditional beans casserole.
Ingredients and Substitutions
Asparagus – Use thinner and tender ones, and if you like to roast it in the oven slightly. Go ahead and do so. I prefer slightly charred asparagus. If you prefer green looking dish, then do not cook it too long, just until its cooked and softened.
Urad or chana dal – I always use Urad dal but if you do not have it, feel free to sub with chana dal. Use split white husked urad dal (creamy in color).
Shallots – You can either shallots or onions.
Fresh grated coconut is also one of the main ingredients.
Asparagus Poriyal
Ingredients
- 1 Bunch Asparagus about 1 pound chopped on bias
- 1 tbsp oil neutral or coconut
- ½ tsp mustard seeds
- Pinch of asafoetida
- 1 tbsp urad dal
- 4-5 curry leaves
- 1-2 dry red chilies
- 1 shallot sliced
- ½ tsp turmeric powder
- Salt to taste
- ¼ cup shredded fresh coconut fresh
- Cilantro for garnish optional
Instructions
- Heat oil in a pan over medium-high heat. When the oil is hot, add mustard seeds and let them splutter or pop. Then add asafetida, urad dal, curry leaves & dry red chilies.
- After few seconds, add shallots. Let them soften up, it will take about 3-4 minutes. Stir to cook and let it turn lightly golden brown.
- Add spices like turmeric powder, salt, freshly shredded coconut. Let it saute for just few minutes. I like to remove the raw taste of coconut. I prefer that taste. Then add asparagus too. Let it cook for few minutes until asparagus has some color and cooked well. Once its cooked, add chopped cilantro for garnish, optional.