SPRING ONION CHUTNEY RECIPE / EERULLI KAAVU CHUTNEY RECIPE

Bought some Spring Onion to garnish Indo Chinese and wondering how to use the remaining  before they get spoiled ? Here is an easy peasy Spring Onion Chutney which is amazingly flavorful and quick to make chutney that goes well with Idli , Dosa , rice etc ..The spring onion chutney recipe is simple , needs very basic ingredient and the end result is so appealing with a bursting fresh green color .

Spring onions is called as Eerrulli Kaavu in Kannada . Mainly people use it to for garnishing salads , noodles , soup , manchurian , fried rice etc but there are so many other wonderful recipes out of it . Though now a days its available through out the year .. during winter we get little thicker versions of them that goes well to make stir fry , curry , gojju etc . We can’t store spring onions for many days as they start wilting in a 2-3 days so i try to finish them off soon before spoil . I have shared a spring onion pakoda recipe , Spring Onion Gojju ,here before over the time will share few more . Today let’s see how to make spring onion chutney recipe with step by step recipe . It has the freshness of spring onion and kick from the seasonings . Hot rice , this spring onion chutney plus little ghee .. oh yumm … Do give a try and i am sure you will like it … here you go …

You can check other vegetable chutnies like Pumpkin Chutney , Capsicum Chutney , Cluster beans chutney etc

SPRING ONION CHUTNEY RECIPE / EERULLI KAAVU CHUTNEY RECIPE

Smitha Kalluraya

Print Recipe Pin Recipe

Course Side Dish

Cuisine Indian

Ingredients

 

• 1.5 cup Spring Onions / Eerulli kaavu
• 2 tbsp Black Gram /split Urad Dal
• 2 tbsp Bengal Gram /split Chana Dal
• 4-5 nos Green chilies
• a big pinch Asafoetida/ hing
• 1/2 cup coconut grated
• amla size Tamarind
• Salt to taste
• 2-3 tsp any oil / Coconut oil

To Temper ( Optional )

• 1 tsp Oil
• 1/2 tsp Mustard
• few Curry Leaves

Instructions

 

• Chop the spring onions.
  
• Heat oil in a kadai. When the oil is hot, add urad dal, chana dal and hing .Fry on a medium heat, till dal turns golden.
  
• Throw in chopped spring onions and green chillies . Saute till spring onion shrinks a bit
  
• Finally add grated coconut and saute for 1- 2 mins and switch off . Allow to cool .
  
• Transfer the fried ingredients along with salt and tamarind to a mixer jar .. grind to a smooth paste adding little water .
  
• Transfer the spring onion chutney to a serving bowl . If you want .. prepare a tempering using the ingredients mentioned above . Pour it over the chutney .
• Enjoy spring onion chutney with dosa , idli , rice , chapathi etc
  

Notes

• If you don't like hing , you can flavor the chutney with little garlic/ ginger  . Add few pieces of it while roasting masala. Fry well and grind. But i would prefer roasting with hing ...
• I use coconut oil for this .
• If you want you can add 1 raw green tomato too while frying .

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