Asparagus Mezhukku Veratti (Dry Vegetable)
Here is an asparagus dry sabzi or mezhukku veratti. Mezhukku (oil) veratti (sauté) means a stir-fry or sauté dish in our Palakkad lingo.
It is not a typical or traditional Kerala recipe – however, I tried this one one the same lines as one would make beans etc. This one was just an experiment as there was asparagus lying at home and I didn’t want to make the usual soup. It is a nice combination for rice with rasam, sambar, or dal. It is also good with rotis.
Ingredients:
Asapragus: 1 bunch
Red chilly powder: ½ teaspoon
Asafoetida: a pinch
Mustard seeds: ½ teaspoon
Black gram split (Udad dal) ½ teaspoon
Oil: about a tablespoon
Salt to taste
Method:
- Remove the woody part of the asparagus stems and chop the rest finely.
- In a frying pan, (I use non-stick) heat the oil. Add the mustard seeds to the oil and let it pop.
- Reduce the heat to low. Add the asafoetida.
- Add in the asparagus, red chilly powder. Mix well and cook covered.
- Stir every 2 minutes or so to ensure the vegetable does not burn.
- When it is almost done, add salt to taste and mix well.
- Allow to roast till the asaparagus is cooked well but is still a little crispy and slightly browned from the outside.
- Turn off the heat and serve! You can enjoy it with rotis as well as rice. You can mix in a couple of teaspoons of fresh grated coconut – that’s yumm as well!
Palghat Brahmin cuisine evolved by substituting locally available stuff in traditional Tamil recipes. Similarly recipes like these would lead to a new cuisine (US Iyer cuisine ? ) over time. Keep up the good work.
From skribles: Hey thanks Ramki for linking my recipe to your 1001 Kerala curries list.
Ramki said this on March 22, 2008 at 8:24 pm