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Preparation Time : 5
Cook Time : 5
Total Time : 10
Spring onion bunch 1 nos
medium potatoes boiled and cubed 2 nos
For the masala: Chana Dal Powder 1 tsp
Urad dal Powder 1/2 tsp
Grated Coconut 2 tbsp
Kashmiri Red Chilli powder 1 tsp
Oil 2 tsp
curry leaves 6 nos
cumin seeds 1/4 tsp
mustard seeds 1 tsp
salt or to taste 1/2 tsp
Wash the spring onions along with leaves.
Trim the ends of the leaves and chop them into 1/2 inch pieces.
Also chop the onions into cubes.
Heat a pan and roast the gram dal and urad dal powder, cocount and red chilli powder for 2 minutes until aroma is released.
Heat oil in a pan and add mustard and cumin seeds and curry leaves. Once the seeds splutter add the chopped spring onions & leaves along with salt.
Sauté for 2 minutes until the onion is translucent.
Add boiled and cubed potatoes and stir for 2 minutes.
Now add the coconut masala powder and stir well and fry for 2 minutes.
Hot Spring onion Poriyal is ready to serve.
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