Carrot and Asparagus Poriyal

Crocus_smOne of those weeks, where spring is trying to make up its mind whether it is really or truly here. Spring is about colors and Asparagus. To celebrate the happy marriage of both, I offer you this asparagus and carrot poriyal. One of many springtime offerings that can grace any table, lending flavor and vibrance.

The Story of Asparagus and Carrot Poriyal

I celebrated the joys of this beautiful Easter Weekend with friends and  Devilled Eggs. My way of course!  The garden is fully awake. With the crocuses all out right alongside the daffodils which were in play.  These flowers are recovering of course from the weird snow we had just a few days ago. Yes, the weekend was pure perfection and I cooked up a simple stir fry with asparagus and carrots. People often forget that carrots are in fact spring vegetables.

 

Asparagus and Carrot Poriyal

It has been also been a busy week at work and yet I have been thinking fifty miles a minute about different stuff. Mostly, triggered by a discussion on feminism. In a world where we have instances where an “educated” man can beat his girlfriend, I am not sure what this term can mean anymore. I can pontificate forever, but, at the end of the day I just hope that I am raising my two young ones with parity.

Cabbage and Asparagus and Other Poriyals

I love making stir fries with simple fresh vegetables. I have told you a lot about the concept in this post for Beetroot Poriyal. The concept and idea is the same. Poriyals are finished with freshly grated coconut. I sometimes finish with crushed almonds if I do not have coconut handy.

Por_Sq2medHow to Enjoy the Asparagus and Carrot Poriyal

A poriyal is a great side dish that can be a side to any meal, Indian or otherwise. I like to serve it with other South Indian offerings such as Tomato Rice, Sambhar and or Coconut Chutney.

 

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Carrot and Asparagus Poriyal

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A simple and colorful stir fry with asparagus and carrots, with fresh coconut and South Indian spices

Ingredients

  • 1 tablespoon canola oil
  • 1 teaspoon black mustard seeds
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon asafetida
  • 3/4 teaspoon Bengal Gram Lentils (channa dal)
  • 3/4 teaspoon white split lentils (urad dal)
  • 10 curry leaves
  • 1 to 2 dried red chilies
  • 2 cups chopped asparagus (about 1 pound of asparagus, chopped and tough ends discarded)
  • 3 medium sized carrots, peeled and chopped
  • 1 teaspoon salt or to taste
  • 1/2 to 3/4 teaspoon of red cayenne pepper
  • 1 tablespoon freshly grated coconut
  • Optional chopped cilantro to garnish

Instructions

  1. Heat the oil for about a minute on medium low heat, and add in the mustard seeds and wait until they pop! Add in the cumin seeds and the asafetida, followed by the Bengal Gram lentils and white split lentils and curry leaves. All of this is done is quick succession so it is a good idea to keep them organized.
  2. Lightly crush the red chilies and mix in with the asparagus and the carrots and salt and red cayenne pepper and stir well. Cover and cook for about 5 to 8 minutes.
  3. Remove the cover and mix the vegetables well. Stir in the grated coconut and the cilantro (if using) and stir well. Serve hot with other things or at room temp.
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