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:
- Green mango thuvaiyal
- Coconut thuvaiyal
- Thuvaram paruppu thuvaiyal
- Pudina thuvaiyal / mint thuvaiyal
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
- Wash spring onion thoroughly and chop them as shown in the picture. Set it aside.
- 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.
- Add chopped spring onion, saute them until well cooked and reduce in their volume. Switch off the stove and allow them to cool completely.
- 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.
- 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.