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Sify Home > Food > Vegrecipes > Category > Pulao > Rice with spring onions / Vengaya thal saadam
Rice with spring onions / Vengaya thal saadam
By : Nandini Sivakumar
Category : Pulao
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Cook rice such that grains don't stick.
  2. Peel shallots and halve them.
  3. Chop spring onions and separate whites and greens.
  4. Heat oil. Add mustard. Once its starts popping, add jeera.
  5. Saute for a few seconds and add chopped green chillies and ginger.
  6. Add halved shallots and sliced spring onion whites. Saute till translucent.
  7. Add spring onion greens and salt. Saute for 30 seconds (The greens should just start to wilt).
  8. Add rice. Mix well and serve.

Recipe courtesy: foodiliciousnan

1 bunch spring onions (around 8 of them with greens)
1/2 cup sambhar onions (scallions)
3/4 cup rice (basmati if available)
3-4 green chillies (finely chopped)
2 tsp (finely chopped) ginger
1 tsp mustard seeds
1 tsp jeera
A pinch turmeric powder
1 tbsp oil/ghee
2 tbsp (halved) cashew nuts


  1. I don't stock basmati rice, so I used the regular variety.
  2. I forgot to add the turmeric powder, but it tasted just as good as the one at the restaurant.
  3. I omitted cashews since the dish is already loaded with oil.
  4. This quantity of oil is required to saute onions, so don't use your I'm-a-health-freak logic here.
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