Continuing with our American Vegetables in Indian Food series… Here is another interesting Indian recipe with asparagus. Thogayal or Thuvaiyal or Chutney for Rice is one of the quintessential South Indian Recipe. Rice with Thogayal and chips is an amazing and filling meal on its own. This is a Thogayal recipe prepared with asparagus. Thanks to my friend N for sharing this recipe.


 Usually tender and young asparagus shoots are commonly eaten. As the buds start to open, the asparagus shoots become woody and becomes very hard to eat. According to wikiAsparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

Usually we prepare roasted asparagus or asparagus soup, but here is the Indian Recipe with the same. But before getting into the recipe, here is our previous Indian Recipes with American Veggies.

  1. Endives and Chick Pea Curry
  2. Collard Greens Dal
  3. Zucchini Kootu
  4. Zucchini Pakora
  5. Zucchini Spring Onion Curry



  • Asparagus – 1 bunch
  • Gingelly Oil – 1 tsp
  • Channa Dal – 3 tbsps
  • Urad Dal – 2 tsps
  • Red Chilly – 2
  • Green Chilly – 1
  • Salt – 1 tsp
  • Water – 2 to 3 tbsps
  • Tamarind Paste – 1 tsp (See notes if you are using tamarind)
  • For Tempering:
  • Regular Oil – 1 tsp
  • Mustard Seeds – 1 tsp
  • Hing – 1/4 tsp


  • Wash the asparagus and remove the tough ends of the asparagus. (Just bend the asparagus, the tender part will automatically come off. Discard the tough ones)
  • Chop them into small pieces.


  • Now heat the kadai and add oil.
  • Once the oil is hot add the chopped asparagus and saute for 5 to 6 minutes until they become tender.
  • Remove the asparagus pieces and in the same kadai add the green chilly, red chilly, urad dal and the channa dal and fry until the channa dal turns golden brown.


  • Let this mixture cool.
  • Now grind the green chilly, red chilly dal mix first without any water.


  • Then add cooked asparagus and tamarind paste and grind along with salt.


  • Drizzle about 2 to 3 tbsps of water on required basis.


  • Now heat the tempering pan or tadka vessel and add the 1 tsp of oil. Once its hot add the mustard seeds and hing.
  • As it starts to splutter add it to the chutney.

That’s it. Yummy chutney is ready. Serve hot with rice or other tiffins.



  • Lemon juice (about 1 tbsp) can be added after grinding.
  • Gingelly oil adds unique flavor, but regular oil can be used too.
  • If you are using tamarind pulp, use about a small betel nut sized tamarind and saute along with asparagus so that it becomes soft.
  • Adjust salt and chillies according to your preference.
  • You can use the combo of green and red chilly or either one can be used.



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