Hi
Everyone,
Whenever
I buy Spring onion for Gobi Manchurian and Egg dosa , I waste the
balance spring onion without knowing what to do with balance onion
grass😭
So
I planned not to buy from shops and grow in my pot little , but it
also gave me good yield and again the same story.Then my mum gave
this idea of making gravy with spring onion .
Mother's
always come up with better ideas when needed !! right ?!😍
I
made this kuzhambu few days back and it was really very good in taste
and consistency too.
The
recipe is as below,
SERVINGS
: 4 members.
INGREDIENTS
:
Spring
Onion – 2 cups.
Oil
– 2 tsp.
Mustard
– 1/4 tsp.
Onion
– 1/2 no.
Curry
leaves – a sprig.
Salt
– as required.
FOR
SAUTEING AND GRINDING :
Onion
– 2 nos ( big).
Garlic
– 4 pods.
Ginger
– 1” piece – 1 no.
Dry
red chillies – 4 nos.
Cumin
/ Zeera – 1 tsp.
Fennel
seeds / Sombu – 1 tsp.
Cinnamon/pattai
– 1” piece – 1 no.
Cloves
/ Krambu – 3 nos.
Poppy
seeds / Khus khus – 1/4 tsp.
Turmeric
powder – 1/4 tsp.
Roasted
channa dal – 2 tsp.
Coconut
– 1/4 cup.
Coriander
seeds – 3 tsp.
Oil
– 1 tsp.
Curry
leaves – a sprig.
PREPARATION
:
- Clean and chop the spring onions , onions to medium sized pieces.
- Heat oil in a shallow vessel and onions , ginger , garlic , dry red chillies and fry till golden brown . Then add cumin , fennel ,cinnamon , cloves , poppy seeds , coriander seeds and fry for 5 more mins until the coriander seeds turn brown.
- Finally add turmeric powder , curry leaves , coconut , roasted chana dal and fry for a minute and switch off the flame.
- When the mixture comes to room temperature grind it to fine paste.
- Heat oil in shallow vessel and add mustard , curry leaves , onions and fry till brown .Then add chopped spring onions and fry for one more minute.
- Add ground masala ,salt ,1 cup of water and boil for 15 mins or until the gravy reaches required consistency.
- When done remove from flame and serve for hot rice .The gravy goes well even with idli and dosa.
HAPPY
COOKING!!
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