Spring Onion Pepper - Jeera Dry Curry

Spring Onions are one of the healthy vegetable and  we do make use of it in our curries, dals and so many varieties of food items.
Here I have tried Simple Onion Leaves Pepper - Jeera Dry Curry which is very easy and yummy to have them with almost all the main dishes.

I have used Spring Onions, pepper, jeera and some salt.
It is very easy to do it and goes well with almost all the main dishes as I said earlier.
Let us see the recipe now :

Things Needed :

Spring Onions : 1 Bundle ( Big bundle).
Green chilly : 1 to 2
Coconut : 1 Cup
Crushed pepper : 1/2 Teaspoon
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Seasoning :
Cooking Oil : 2 Tablespoons
Mustad Seeds : 1/2 Tsp
Jeera : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and clean spring onion sticks nicely and check it out thoroughtly.

2.Crush pepper pods, jeera and keep aside.

3.Wash and slit green chilly.
4.Grate coconut and keep it aside.
5.Wash green chilly and cut into very small.
6. Keep a pan on the fire and heat. Add mustard seeds and jeera.
7. Let the mustard seeds splutter. Add curry leaves.

8. Add cut green chilly and cut spring onion leaves. Mix it nicely.
9. Cook on low flame. Sprinkle some water and cover it.

10. It turns soft. Add crushed pepper - jeera mixture, salt and a little turmeric powder.

11. Mix it well and cook for 2 minutes. See that all the moisture disappear.

12. Add grated coconut and shift the ready spring onion dry curry to a serving bowl.

Note :

Do not add much spices. Do not add water. Only sprinkle some drops on the top.
 Adding little more oil is optional. Adding more chilly is optional. Pepper pods adds to spicy taste and is good for health. Adding coconut adds to the taste to curry. Do not cook after adding coconut. It adds aroma to the curry and coconut is good for health. (Without cooking).
Time : 15 Minutes.
Serves : 2 to 3 
You can also prepare Uttappa with this Spring Onion Curry. ( Stuffing on the top of Set Dosa)

You can use Spring Onion Curry as stuffing in between the Ghee roast dosa.

Watch the video

Spring Onion Mixed Flour Chapati

Spring Onion Mixed flour Chapati has turned so well and the taste was good. So give a try and enjoy some yum spring onion chapatis.

I have used wheat flour, ragi /finger millet flour, little garam masala powder, chilly powder and jeera powder.
These Spring Onions are grown in our pot nicely and I am happy for getting home grown spring onions.\
Let us know about the benefits of using Spring Onions in our diet.

Spring Onions are good source of Vitamin C and Calcium. They ar rich in dietary fiber and Vitamins A and B6, iron and minerals like copper, phosphorous, potassium and manganese. They are rich in antioxidant and anti fungal properties. They help in balancing cholesterol level in our body.
Let us see the recipe Now :

Ingredients :

Wheat flour : 2 Cups
Ragi/Finger Milellet flour : 2 Cups
Spring Onions : 1 Bowl (1 small bundle).
Jeera Powder /cumin seeds powder : 1/2 tsp
Garam Masala Powder : 1/2 tsp
Salt : As required
Ghee : 2 Tsps
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut spring onion leaves and the bulbbs into small.

2. Take a big bowl and add wheat flour, Ragi flour, salt, garam masala powder, jeera powder and  ghee.
3. Add cut spring onion and mix it nicely. Add required water and prepare dough.

4. Kneed the dough well and divide into small portions.

5. Take a small portion of the dough and roll into chapati.

6. Keep a pan on the fire and heat. Put rolled chapati on hot tava and cook.
7. Sprinkle some oil on the top. Turn the other side and cook for a minute.

8. Now Spring onion Chapatis are ready to serve.

9. Repeat the same with remaining chapatis.

10. Serve Mixed flour Chapatis with the side dish of your choice.

Note :

Cut spring onions into small pieces. Adding more ragi flour is optional. 2 cups Rag flour and 1 cup wheat flour.

Adding more ghee is optional. No need to fry the leaves. It adds to the taste and good for health too.
Adding more spice is optional.
Use of ghee while cooking chapatis is optional.
Time : 30 Minutes
Serves : 3 to 4 .

Spicy Spring Onion Dry Curry

Spring Onions are the healthy vegetable that can be used in our cooking. We do get this leaves most of the time in the year. Here I have tried Palya / Dry curry with Spring Onions.

Let us see some benefits of Spring Onions :
Spring Onion bulbs are good in taste and rich in nutrients. Spring onions are very much used in Chinese traditional medicines. They are rich in sulfur and it provides lots of health benefits to us. They are low in calorie.
Spring Onion adds taste to the food. It lowers and controls the blood sugar level. It is good for medicine for common cold. It is good for digestion. It also helps to control the blood circulation in our body. They help to lower the cholesterol level in our body. They help in regulating metabolism in our body. It has good amount of Anti - bacterial properties  and helps to fight against cold and flu. Spring Onions are good for treating eye disease and eye problems.
They are rich in vitamins like Vitamin C, Vitamin B2, Vitamin A and Vitamin K. They are good source of copper, phosphorous, magnesium, potassium, manganese and fiber.
Let us see the recipe Now :
This side dish Spicy Spring Onion Dry Curry is good to go with almost all the main dishes. Yummy with hot rice and a spoon of fresh ghee. Also goes well with any type of roti, nan, pulka, or pooris.

Ingredients :

Spring Onion : 1 Big Bundle
Green chilly : 2
Lemon : 1/2 ( One teaspoon )
Roasted Chenna : 2 Tablespoons
Pepper Pods : 6 to 8
Jeera /Cumin seeds : 1/2 Teaspoon
Salt : As required
Turmeric Powder : A pinch
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash nicely and cut Spring Onion leaves and bulb into small. Wash green chilly and slit.

. Dry grind roasted chenna / hurikadale /putani /Pottu kadale, jeera and pepper pods.

3. Keep a pan on the fire and put oil. Add mustard seeds, jeera/curmin seeds.
4. Let it splutter. Add curry leaves and green chilly. Fry for a while.
5. Add cut spring onions and fry nicely. Do not use water. Lower the flame. Stir in between.

6. When leaves turn soft add salt, dry ground roasted chenna, turmeric powder.

7. Mix it slowly and let it cook on low flame for at least 5 minutes. Stir in between so that it does not get burnt at the bottom.

8. See that all the moisture disappear. Shift the ready Spicy Spring Onion Dry Curry to a serving dish.

Note :

Do not add any water while cooking. Spring Onion contain lots of water in it and it helps the leaves to cook. Adding any other spices is optional. Adding extra onions or garlic is optional. No need to add any coconut to the curry.
Time : 20 Minutes.
Serves : 2 to 3.

Spring Onion - Tomato Curry

Spring Onion curry is a side dish and you can prepare this curry in a few minutes. There is no dal or coconut used and it is bit spicy, bit sweet and yummy to have it.
I just bought these leaves to prepare sambar (curry with dals) as usual. But was bored with sambar and gave a twist to this curry and enjoyed eating with plain rice and chapatis.

I have used Spring Onions, tomato and capsicum and some spices.
Lets see some benefits of using Turmeric powder/Haladi/Arashina in our cooking.
Turmeric powder is made from its mature turmeric stems. Turmeric powder add colour and flavour to our food. It is also used for medicinal properties from the ancient time. It has no cholesterol and rich in dietary fiber. It is loaded with iron, potassium, magnesium and Vitamin B6. Turmeric is used in various drugs and pharmaceurtics (preparing new medicine) since it contain immununity boosting and anti oxidant properties. The anti oxidant in turmeric might help to boost immunity and maintain normal cholesterol levels and helps as an anti aging gaurd. It is also good for allergy, astama, heart diseases, Alzheimer's disease, diabetes. Turmeric contain anti inflammatory properties. Turmeric helps to cure common cold and cough. Good for sprains and swellings.
Now lets see the recipe:

Things Needed :

To Cook :
Spring Onions : 1 Medium size bunch
Capsicum : 1
Tomato : 3 to 4
To Add :
Jaggery : 1 Tablespoon
Turmeric Powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
Jeera Powder : 1/2 Teaspoon
Crushed pepper : 5 to 6
Green chilly : 2
Rasam/Sambar Powder : 2 to 3 Teaspoons
Salt : As required
Coriander leaves : 1 Tablespoon (optional).
For Seasoning : 
Mustard seeds: 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh : a little
Oil : 1 Teaspoon

Method :

1. Wash and cut spring onion leaves into small pieces

2. Wash and cut capsicum into small pieces. Crush pepper and keep it aside.
3. Wash and remove the seeds from tomatoes and cut into small pieces.

4. Now keep a big pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add jeera/cumin seeds and curry leaves. fry for a second.
6. Add cut capsicum and fry nicely and then add cut tomatoes.

7. Stir for a while and then add cut spring onions. Mix it well.
8. Add rasam powder, jeera powder, crushed pepper, turmeric powder, jaggery and salt.
9. Add methi seeds, crushed peppers and jeera powder. Mix it well.

10. Cook for 5 to 6 in a pressure cooker.

11. If you are cooking in a pan cover the lid and cook on low flame till it cooks soft.
12. Spring onion -Tomato curry is ready to serve.

Note :

Adding more spiece is optional. You can add little garam masala powder/chat masala powder etc.
Adding milk to this curry helps to adds taste to the curry. (I have not done). Adding onions and garlic is optional. Using pressure cooker to cook this curry is optional. ( I have used the small pressure cooker). I also have used some Spinach /palak stems along with spring onions.
Time : 20 minutes
Serves : 3 to 4