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Spring onion kootu recipe, vengaya thal kootu | Raks Kitchen

Spring onion kootu recipe, vengaya thal kootu | Raks Kitchen

Spring onion, vengaya thal can be made delicious kootu, the procedure also very simple. Learn how to make kootu with spring onion/ vengaya thal with step by step pictures, full video.
I came to know about spring onion only after marriage, once my mami made kootu out of it. I did not like it that much, but it’s the family favorite there. So far, this is the first time I am making spring onion kootu myself. I thought over years my taste would have changed towards vengaya thal kootu. When I had first time earlier, I had terrible nausea and even sambar boiling smell would make me throw up. When I tasted spring onion kootu, I did throw up. This time when I made, it came out good and Vj told it was really delicious. I still have to develop taste for it. I had with roti and it was good, but never liked it as side dish/ with rice.

Spring onion kootu recipe
Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins  Cook time: 25 mins Serves: 4  | Author:
Click here for cup measurements
Spring onion, vengaya thal can be made delicious kootu, the procedure also very simple. Learn how to make kootu with spring onion/ vengaya thal with step by step pictures, full video..
Spring onion kootu recipe

Recipe ingredients:

Spring onion – 4 cups
Moong dal – 1/3 cup
Sambar powder – 1 tsp
Sugar – 1/4 tsp
Turmeric – 1/4 tsp
Grind to a paste
Coconut, scrapped – 1/2 cup
Cumin seeds – 1 tsp
Salt – as needed
To temper
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Curry leaves – a sprig

Method:

  1. Pressure cook 1/3 cup moong dal with 1 cup water in medium flame for 4 whistles.
  2. Meanwhile, eliminate the root part of the spring onion. Wash it thoroughly. 
  3. Chop finely both the white part and green part.
  4. Add 3/4 cup water, salt, 1/4 tsp turmeric, 1 tsp sambar powder and 1/4 tsp sugar.
  5. Cook for 3-4 mins. spring onion gets cooked very soon.
  6. While it is cooked, grind 1/2 cup grated coconut with 1/2 tsp cumin seeds, little water to a paste.
  7. Add cooked dal, ground coconut paste and mix well.
  8. Bring to boil and switch off the flame.
  9. Heat a kadai/ pan and add oil. Splutter 1/2 tsp mustard, 1 tsp urad dal and add curry leaves if adding.
  10. Mix this to kootu and serve.

Notes

  • Adding sugar is to retain the green. You can also add a tiny pinch of cooking soda to retain green.
  • Reduce dal if you want. You can add just 1/4 cup too.
  • After adding dal, make sure to stir as it will get burnt at the bottom if boiled without stirring.

Tags:spring onion, vengaya thal, spring onion indian recipes, kootu, south Indian

How to make spring onion kootu:

  1. Pressure cook 1/3 cup moong dal with 1 cup water in medium flame for 4 whistles.
  2. Meanwhile, eliminate the root part of the spring onion. Wash thoroughly. Chop finely both the white part and green part.
  3. Add 3/4 cup water, salt, 1/4 tsp turmeric, 1 tsp sambar powder and 1/4 tsp sugar. Cook for 3-4 mins. spring onion gets cooked very soon.
  4. While it is cooked, grind 1/2 cup grated coconut with 1/2 tsp cumin seeds, little water to a paste.
  5. Add cooked dal, ground coconut paste and mix well. Bring to boil and switch off the flame.
  6. Heat a kadai/ pan and add oil. Splutter 1/2 tsp mustard, 1 tsp urad dal and add curry leaves if adding. Mix this to kootu and serve.

Serve as accompaniment for rice. I liked it with roti too.





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