Asparagus_chutney

Ingredients:
Asparagus - 5 nos
Bengal gram (kadhala paruppu) - 2 tbsp
Split balck gram (ullundu)- 1 tbsp
Dry red chili (long) - 4 nos
Ginger - 1/2 inch
Tamarind - little
Asafoetida - 1/4 tsp
Fresh grated coconut - 1/4 cup
Salt (or to taste)- 1/2 tsp
Mustard - 1/4 tsp
Split black gram (for tempering) - 1/4 tsp
Curry leaves - 6 nos
Oil - 2 tsp

Method:
* Wash, trim the thick stalks at the bottom and roughly chop the Asparagus.
* Heat 1 tsp of oil in a pan, add bengal gram, split black gram and red chillies.
* Toast them over medium flame or until they turn golden.
* Now add the asparagus and fry over medium flame or until they turn slightly soft. Add the ginger, coconut pieces (or shredded) and tamarind and toss. This will loosen the tamarind make it easy to grind.
* Let cool this mixture completely and then grind with salt and asafortida. Add water according to desired consistency. When done, heat remaining 1 tsp oil and splutter mustard, split black gram and curry leaves.
* Add this to the chutney and mix well. Serve with hot idlis or dosa.

This is I got it from Mullai's blogg. Thanks Mullai

MythiliThiyagu