Blogging Marathon #122 Week 2, Day 3
Theme : Dry side dishes
I had a different post planned for today but unfortunately I am not able to locate the pictures I had taken. I seem to have misplaced the SD card of my camera! I hope to find it soon, I have too many pictures in that card I haven’t backed up. So for the post today, I had no choice but to go with pictures taken sometime back.
This is from our Vishu Sadya a couple of years back. My Sadya menu is more or less fixed every year. The choice of veggies might differ, but the menu is more or less the same. That year I used asparagus for preparing a thoran. I use asparagus just the way I would use beans. The only difference is that asparagus releases a lot of water and the cooking time is lesser. I cook until the water is evaporated and then add the shredded coconut. I wasn’t really planning on posting these pictures, so I didn’t take any pictures of the thoran alone.
The Sadya here has :
- Mango pickle
- Ginger pickle
- Asparagus thoran
- Cheppangizhangu roast
- Mor kuzhambu
- Sweet Pachadi
- Jackfruit chips
- Taro root chips
- Sharkara varatti
- 1 teaspoon oil
- 1 lb asparagus, trimmed and cut into 1/2” pieces
- 2 green chilies, chopped finely
- salt to taste
- 1 tablespoon shredded coconut
- Heat oil in a pan. Add the green chilies and finely chopped asparagus and salt as needed. Mix well.
- Cook until asparagus is done, stirring in between to prevent it from sticking to the bottom of the pan. I cook until all the water is evaporated.
- Add in the shredded coconut and cook for another minute or two. Taste test and adjust seasonings if needed. Serve with rice and sambar.