Asparagus stir fry | Asparagus poriyal
Prep time
Cook time
Total time
Serves: 3
Base Ingredient:
  • Asparagus - 1 bunch
To Temper:
  • Coconut oil - 1 tbsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ¼ tsp
  • Cumin seeds/Jeera - ¼ tsp
  • Big onion - 1
  • Curry leaves - few
  • Coriander leaves - few
Spice powders:
  • Turmeric powder - a generous pinch
  • Sambar powder - 1 tsp
  1. Always get tender Asparagus with thin stems as older ones will be harder & crunchier rather than being juicy. Wash well(both top and bottom) as shown in below pic.
  2. Cut out the woody part in the bottom & throw away, as they will be harder to chew. Chop the remaining parts including the top flowery part.
  3. Chop all asparagus and keep ready. Chop a big onion, few coriander leaves and keep ready with few curry leaves.
  4. In coconut oil or any cooking oil, add mustard seeds. Once spluttered, simmer and add urad dal, cumin seeds. Once dal slightly changes color, add curry leaves and chopped onions.
  5. Once onions are fried(do not brown), add chopped coriander leaves and give a quick stir. Add chopped asparagus.
  6. Give a quick stir. Add turmeric powder and sambar powder. If your sambar powder is not spicy, add more plain chilli powder. Give a quick stir.
  7. Add required salt and stir once. Cook closed. Cook in sim. Open and stir often. If required, sprinkle little water. Cook until asparagus is soft.
1.While chopping, discard the lower parts if you find hard to cut.
2.Do try to make it without water for tastier version. Little sprinkling of water is ok, to avoid any burning.
3.Add more chilli powder depending on your spice level.
Recipe by My Healthy Kiddo at