Spring Onion curry/Vengaya thal kootu

Spring Onion Curry:

The most favourite among the quick and easy to do recipes. This is yet contribution from my MIL. Most of us would use spring onion in garnishing and in Manchurian preparation. Here I am sharing it as a side dish for rice/chapati/roti/naan/phulka.

Spring Onion Curry:


    spring onion curry or kootu1
  • Spring Onion-2 cups(finely chopped)
  • Channa dhal-1/2 cup(mashed)
  • Sambhar powder-1 tbsp
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook
  • Salt-To taste

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves


1.Clean and chop spring onion.

2.Pressure cook channa dhal for 4 whistles

3.Add oil in a kadai and heat it.

Spring onion kootu

4.Temper with mustard seeds,urad dhal and curry leaves

5. Add the chopped spring onion and finely saute them with sambhar powder,turmeric powder and hing.

6.When they turning soft add around 3/4 cup of water and cook.

7.When spring onion is cooked to 90%,add mashed dhall and salt.

Spring onion kootu8.After it boils for five minutes switch off the gas and serve.

Spring onion curry or kootu2


You can also add chilly powder+sambhar powder instead of sambhar powder alone.

I have not used the onion in the roots for the curry.

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