It is official. Winter has arrived. Yes, we feel the bite of winter’s freezing hands down south here in Alabama too. But I am not as dismayed with the season as I was last year. Nausea all alone in the house was not fun but what is fun is having a home full of people and a kitchen that is always bustling with activity, be it something as simple as making a pot of tea or Amma rustling up wholesome South Indian food!
One of the best things about my mother-in-law is her innate talent of creating something nutritious with fresh flavorful ingredients. Since Appa has a strict diet regimen, her choices when it comes to selecting vegetables is very rigorous. If you are one of those people who thinks that a diet that revolves around healthy cooking (low oil, lots of green leafy veggies kind) is snoozville, I am very sure that Amma’s cooking will change your mind.
This week’s bounty hunting at our local ethnic market brought to us some beautiful bunches of green onion. Now, this is not a vegetable we generally use in Indian cooking. Or so I thought until our trip to Indian last year. The day we landed in Madras, Amma cooked up some Sambar with green onions which found a huge fan in me. I would not be exaggerating if I said I had dreams about it until last Sunday. And then I found a new green onion dish to haunt my dreams: the Green Onion Kootu.
Although She laughed at me when I said I was going to write about it on the blog next, she agreed that it was a dish that connoisseurs of Indian food should taste! So after hurriedly clicking pictures of it, I decided that this Kootu deserves a big reveal as soon as possible. With the weather turning all frigid on us, I deemed this the perfect timing!
Green Onion Kootu
One bunch green onions, whites and greens chopped
Two Tbsps Mung Dal, washed
One Tbsp Sambar powder. Rasam, Cumin-Coriander or even curry powder would work but it would give it a different taste
One tsp turmeric powder
One tsp salt
One tsp mustard seeds
One tsp Urad Dal
One tsp asafoetida
Few curry leaves
Cook the green onions and Mung Dal with enough water, turmeric powder, Sambar powder and salt. When done, temper with mustard seeds, Urad Dal, asafoetida and curry leaves. If you are serving it as a side, make sure it is thick (thicken with AP/corn/rice flour). This dish could also be served as a soup. Squeeze half a lime and make some Papads (or cut a fresh loaf of bread) to dunk into the soup.
Since we made it for a casual lunch, we left out the cilantro for garnish. You could go ahead and dress it up.
Be safe, y’all! I heard it is going to be a messy week.