Recipe for Spring Onion Leaves Poriyal.
Spring onion poriyal / stir-fry is a very easy recipe to put together and is very nutritious. Spring onion is rich in Vitamin A, Vitamin C and also has a decent amount of Iron and Potassium. Here is how to do an easy and quick spring onion poriyal that can be served as a side dish for rice.
Chop the spring onions and set aside. I use the leaves and the onion part also.
Heat oil in a pan and add in the mustard seeds. Let the mustard seeds splutter.
Add in the chopped spring onion.
Saute for 3-4 minutes till the leaves are wilted and soft. Add in the besan, coconut, pepper powder and salt.
Saute for a minute more.
Remove from heat and serve hot.
- 250 grams spring onion
- 1/2 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon besan flour
- 2 tablespoon fresh shredded coconut
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt
- Heat oil in a pan and add in the mustard seeds. Let the mustard seeds splutter.
- Add in the chopped spring onion.
- Saute for 3-4 minutes till the leaves are wilted and soft. Add in the besan, coconut, pepper powder and salt.
- Saute for a minute more.
- Remove from heat and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Stir-fry
- Cuisine: Tamilnadu
- 250 grams spring onion
- 1/2 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon besan flour
- 2 tablespoon fresh shredded coconut
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt
- Heat oil in a pan and add in the mustard seeds. Let the mustard seeds splutter.
- Add in the chopped spring onion.
- Saute for 3-4 minutes till the leaves are wilted and soft. Add in the besan, coconut, pepper powder and salt.
- Saute for a minute more.
- Remove from heat and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Stir-fry
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/spring-onion-poriyal-recipe/
Recipe for Andhra style Palak Pappu made with moong dal. Lentil curry made with spinach, dal and spices. Perfect side dish for rice. With step by step pictures and video.
This is my style of everyday comfort food. Palak dal / pappu, rice and a little drizzle of ghee. Its easy, delicious and we south Indians can have this every single day with rice. Just this and an appalam/papad on the side makes it a complete meal.
Here are other recipes from the site using Spinach, Greens etc.. Moong Dal Recipes
Here is the video of how to make palak pappu recipe
Here is how to make palak pappu recipe
Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside. Tip: I always faced the problem of the water spewing out of the cooker whenever I cooked dal or rice. I easily overcame the problem by using the pot in pot method. In this method, pour little water in the cooker and then place a bowl inside the cooker with the dal and water in it. By cooking in this method, the problem of water spewing out of the whistle and making a whole mess of the stove area can be easily avoided. Do give it a try. This helps in keeping the work area very clean.
Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies, curry leaves and asafoetida (hing). Let the mustard seeds splutter.
Add in the finely chopped onion, green chillies and garlic. Saute till the onions are slightly brown and the garlic is browned as well.
Once the onions are slightly brown, add in the chopped tomatoes. Add in the salt at this stage. Cook for 3-4 minutes. Saute till the tomatoes are cooked and mushy. Add in the sambar powder and the coriander powder. You can use home made sambar powder or store bought sambar powder .
Add in the chopped palak greens and saute for 2-3 minutes until the palak leaves are wilted and cooked well.
Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute with little hot water. Add in a teaspoon of ghee and remove the palak pappu from heat.
Serve hot with rice and ghee.
Cooking Dal for Palak Pappu
- 1/2 cup moong dal
- 1.5 cups water
- 1/4 teaspoon turmeric powder
Other Ingredients for Palak pappu
- 1.5 teaspoon Indian sesame oil/gingely oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 3 dried red chillies
- 2 sprigs curry leaves
- 1/4 teaspoon asafoetida (hing)
- 1 onion, finely chopped ( half a cup )
- 6 cloves garlic, finely chopped
- 2 green chillies, chopped
- 2 tomatoes, chopped ( half a cup )
- 1 teaspoon salt
- 1 teaspoon sambar powder
- 1 teaspoon coriander powder
- 3 cups palak, chopped
- 1 teaspoon ghee
- Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside.
- Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies, curry leaves and asafoetida (hing). Let the mustard seeds crackle.
- Add in the finely chopped green chillies, onion and garlic. Saute till the onions are soft and slightly brown and the garlic is browned as well.
- Once the onions are slightly brown, add in the chopped tomatoes. Add in the salt at this stage. Cook for 3-4 minutes. Saute till the tomatoes are cooked and mushy. Add in the sambar powder and the coriander powder. saute for a minute.
- Add in the chopped palak and saute for 2-3 minutes until the palak is wilted and cooked well.
- Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute with little hot water.
- Add in the ghee and mix well. The dal is ready.
- Serve hot with rice and ghee.
Notes
Instead of moong dal, toor dal can be used.
Green amaranthus leaves works well too.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: South Indian
