Ingredients and Method to make Spring Onion Zunka
6 cups of cut spring onions (approximately 11 oz/ 300 gms)
2 tbsp oil + 1 tbsp oil
1/2 cup chick pea flour (gram flour/ besan/ kadalai maavu)
1/2 tsp mustard seeds
3/4 tsp cumin seeds
1/4 tsp turmeric powder
salt to taste
1/2 tsp red chili powder (or to taste)
Rinse spring onion thoroughly and cut both white and green parts into small 1/8 inch pieces. Keep this aside.
Heat 2 tbsp oil in a heavy bottomed pan and roast chick pea flour on a low to medium low heat, stirring frequently until the flour emits an aroma. Remove from heat and keep the roasted flour aside.
In the same pan, heat 1 tbsp oil and add mustard seeds. When the seeds begin to splutter add cumin seeds. When the cumin begins to sizzle, add turmeric powder and stir a couple of times. Add cut spring onion, salt to taste and red chili powder if using and stir until the onions turn tender crisp.
Add roasted chick pea flour to the cooked vegetable and mix well. Allow the curry to cook for a few more minutes for the flavors to mingle. Stir frequently so the flour does not stick to the bottom of the pan.
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with phulkas.
6 cups of cut spring onions (approximately 11 oz/ 300 gms)
2 tbsp oil + 1 tbsp oil
1/2 cup chick pea flour (gram flour/ besan/ kadalai maavu)
1/2 tsp mustard seeds
3/4 tsp cumin seeds
1/4 tsp turmeric powder
salt to taste
1/2 tsp red chili powder (or to taste)
Rinse spring onion thoroughly and cut both white and green parts into small 1/8 inch pieces. Keep this aside.
Heat 2 tbsp oil in a heavy bottomed pan and roast chick pea flour on a low to medium low heat, stirring frequently until the flour emits an aroma. Remove from heat and keep the roasted flour aside.
In the same pan, heat 1 tbsp oil and add mustard seeds. When the seeds begin to splutter add cumin seeds. When the cumin begins to sizzle, add turmeric powder and stir a couple of times. Add cut spring onion, salt to taste and red chili powder if using and stir until the onions turn tender crisp.
Add roasted chick pea flour to the cooked vegetable and mix well. Allow the curry to cook for a few more minutes for the flavors to mingle. Stir frequently so the flour does not stick to the bottom of the pan.
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with phulkas.
