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.  


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


  1. Remove the woody part of the asparagus stems and chop the rest finely.
  2. In a frying pan, (I use non-stick) heat the oil. Add the mustard seeds to the oil and let it pop.
  3. Reduce the heat to low. Add the asafoetida.
  4. Add in the asparagus, red chilly powder. Mix well and cook covered.
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  6. Stir every 2 minutes or so to ensure the vegetable does not burn.
  7. When it is almost done, add salt to taste and mix well.
  8. Allow to roast till the asaparagus is cooked well but is still a little crispy and slightly browned from the outside.
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  10. 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!
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One Response to “Asparagus Mezhukku Veratti (Dry Vegetable)”

  1. 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.

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