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Spring onion, vengaya thal

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.
Prep Time10 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 4 cups Spring onion
  • 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 - as needed

To temper

  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • Curry leaves - a sprig


  • 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.



  • 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.