Spring Onions are widely used in Chinese cuisine and they impart a unique flavor to the food. The absence of these wonderful greens in a dish can be felt. How about making a dish with these flavor enhancers? Sounds interesting, right? Well, I got this recipe from ‘Kitchen Show’ series in ‘Ananda Vikatan’ by Chef Dhanalakshmi. This is a unique combination of dal, spring onions and spices. It is the intense flavor of the spring onion that draws us to this dish. Tempering with mustard, cumin seeds, red chillies and crushed garlic boosts up the flavor even more.
Prepare this dish only when you have fresh bunches of tender spring onions. Thick leaves are not suitable for preparing this dish. This goes well with rice/roti. Try this Spring Onion Kootu that is packed with protein, vital vitamins and let me know how it turned out for you!
Spring Onion Kootu Recipe:
Cuisine : Indian
Category : Side dish for rice/roti
Serves : 2-3
Preparation Time : 10 min
Cooking Time : 20 min
- 3 bunches of Spring Onions
- 3 tbsp Toor Dal + 1 tbsp Moong Dal, pressure cooked & mashed
- 1 Tomato, finely chopped
- 1 Green Chilli, finely chopped
- 1/4 tsp Turmeric Powder
- Salt as required
- 1/2 tsp Mustard
- 1/2 tsp Cumin Seeds
- 4 Red Chillies, broken
- 5 cloves Garlic, crushed
- 1 tbsp Oil
1. Wash the spring onion bunches. Discard the roots. Chop the white and green portions (Use fresh and tender greens).
2. Heat oil in a pan. Temper with the items given under ‘To Temper’. Fry till the red chillies and crushed garlic start changing colour. Let them not burn.
3. Add chopped spring onion white and saute with a pinch of salt till it becomes light brown.
4. Add chopped tomatoes, green chilli, turmeric powder and salt. Saute till it becomes mushy.
5. Now add chopped spring onion greens. Mix well and saute till it is cooked.
6. Now add the mashed dal and a little water. Mix well. Cook for 2-3 min and switch off the stove. Serve with rice/roti.