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Rice with spring onions Vengaya thal saadam

Rice with spring onions Vengaya thal saadam is a popular South Indian Main
Author :
Category :
Family friendly
Course :
Main
Cuisine :
South Indian
Technique :
Saute
Difficulty :
Easy
Servings :
Serves 4
RATINGs :

Ingredients

1 bunch - Spring onions (around 8 of them with greens)

1.5 cup - Sambar Onions (scallions)

1.75 cup - Rice (basmati preferably)

3-4 - Green chillies (finely chopped)

2 tsp - Ginger (finely chopped)

1 tsp - Mustard Seeds

1 tsp - cumin

1 tbsp - oil/ghee

Method

  1. Cook rice. Each grain should be separate.
  2. Peel shallots and halve them.
  3. Chop spring onions and separate whites and greens.
  4. Heat the oil. Add mustard.
  5. Once it starts popping, add cumin.
  6. Saute for a few seconds and add chopped green chillies and ginger.
  7. Add halved shallots and sliced spring onion whites.
  8. Saute till translucent.
  9. Add spring onion greens and salt.
  10. Saute for 30 seconds.
  11. Add rice. Mix well and serve.
  12. Recipe courtesy: foodiliciousnan
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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