Rice with spring onions / Vengaya thal saadam
By : Method
- Cook rice such that grains don't stick.
- Peel shallots and halve them.
- Chop spring onions and separate whites and greens.
- Heat oil. Add mustard. Once its starts popping, add jeera.
- Saute for a few seconds and add chopped green chillies and ginger.
- Add halved shallots and sliced spring onion whites. Saute till translucent.
- Add spring onion greens and salt. Saute for 30 seconds (The greens should just start to wilt).
- Add rice. Mix well and serve.
Recipe courtesy: foodiliciousnan
Ingredients:
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 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
Note:
- I don't stock basmati rice, so I used the regular variety.
- I forgot to add the turmeric powder, but it tasted just as good as the one at the restaurant.
- I omitted cashews since the dish is already loaded with oil.
- This quantity of oil is required to saute onions, so don't use your I'm-a-health-freak logic here.
RECIPES BY NANDINI SIVAKUMAR
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