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 this 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 for first time, 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.
Recipe card
Spring onion, vengaya thal
Ingredients
- 4 cups Spring onion
- ⅓ cup Moong dal
- 1 teaspoon Sambar powder
- ¼ teaspoon Sugar
- ¼ tbp Turmeric
Grind to paste
- ½ cup Coconut scrapped
- 1 teaspoon Cumin seeds
- Salt
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- Curry leaves - a sprig
Instructions
- Pressure cook ⅓ cup moong dal with 1 cup water in medium flame for 4 whistles.
- Meanwhile, eliminate the root part of the spring onion. Wash it thoroughly.
- Chop finely both the white part and green part.
- Add ¾ cup water, salt, ¼ teaspoon turmeric, 1 teaspoon sambar powder and ¼ teaspoon sugar.
- Cook for 3-4 mins. spring onion gets cooked very soon.
- While it is cooked, grind ½ cup grated coconut with ½ teaspoon cumin seeds, little water to a paste.
- Add cooked dal, ground coconut paste and mix well.
- Bring to boil and switch off the flame.
- Heat a kadai/ pan and add oil. Splutter ½ teaspoon mustard, 1 teaspoon urad dal and add curry leaves if adding.
- Mix this to kootu and serve.
Video
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 ¼ cup too.
- After adding dal, make sure to stir as it will get burnt at the bottom if boiled without stirring.
How to make spring onion kootu:
- Pressure cook ⅓ cup moong dal with 1 cup water in medium flame for 4 whistles.
- Meanwhile, eliminate the root part of the spring onion. Wash thoroughly. Chop finely both the white part and green part.
- Add ¾ cup water, salt, ¼ teaspoon turmeric, 1 teaspoon sambar powder and ¼ teaspoon sugar. Cook for 3-4 mins. spring onion gets cooked very soon.
- While it is cooked, grind ½ cup grated coconut with ½ teaspoon cumin seeds, little water to a paste.
- Add cooked dal, ground coconut paste and mix well. Bring to boil and switch off the flame.
- Heat a kadai/ pan and add oil. Splutter ½ teaspoon mustard, 1 teaspoon 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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