Spring onion thuvaiyal

Written by: Shanthi Muthuvel

Spring onion thuvaiyal / thogayal is a spicy and tangy side dish prepared with fresh spring onion / green onion and other spices, which goes well with rice, rasam and appalam. It also goes well with idli and dosai. Other thuvaiyal recipes from my blog:

Spring onion thuvaiyal

Ingredients:

Serves 3 to 4

      • 2 bunches – Spring onion( around 1 1/2 cup chopped) (i used only green parts for this recipe)
      • 2 tbsp – Whole black gram without skin / ulunthu
      • 1 or 2 nos – Dry red chillies ( or add as needed)
      • 1 no – Tamarind (slightly less than gooseberry size)
      • 1 tsp – Oil ( for sauteing)
      • Salt to taste

Spring onion thuvaiyal

Preparation method:

  1. Wash spring onion thoroughly and chop them as shown in the picture. Set it aside.
  2. Heat oil in a pan, add whole black gram / ulunthu and dry red chillies , saute until golden brown in color. Followed by tamarind, saute for few seconds.
  3. Add chopped spring onion, saute them until well cooked and reduce in their volume. Switch off the stove and allow them to cool completely.
  4. Transfer sauteed mixture to the mixer grinder along with required salt , grind it by sprinkling little water to a coarse paste. Simple thuvaiyal is ready and serve with white rice, rasam, appalam.

Spring onion thovayal

Notes:

  • Do not over roast ulunthu (black gram) and red chillies otherwise burnt smell will come from the thuvaiyal.
  • Do not add too much water while grinding.
  • You may use any number of dry red chillies as per your spice level.
  • I used only the green portion of spring onion.

Spring onion thuvaiyal

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