Last day when i went to market, i saw these Ullithandu or Onion Stem / Onion greens and i just grabbed a big bunch of those.Those onion flowers on top looks so lovely...In the market they sell it calling it as spring onions ,which actually are not. There are the stem of regular onions.The stem is fleshy, fibrous and more crunchier than the spring onions.As we all use spring onions mainly in Chinese cooking and this we don't. Before i never use to cook Chinese food. Back in Kerala, we used to get these a lot and when my kids were schooling , i used to make this stir fry and pack for their lunch.It is a good combo with maida dosa,rice dosa, chappathi or just have a bowl of it like that hot hot.I have never seen anyone cook this.So this time when i got them fresh in my hands...i cooked it again...
This stir fry has a very different taste and i serve it with maida dosa, chappathi, dosa, rice dosa, or even puttu....
- Ullithandu/ Onion Stem / Onion Greens - A big healthy bunch
- Turmeric powder - 1/2 Tsp
- Red Chilly powder - 1 Tbsp
- Grated coconut - 1/2 cup
- Salt - as needed
- Coconut Oil / Oil - 1 to 2 Tbsp
- Mustard seeds - 1/2 tsp
- Dry Red Chilly - 2
- Curry Leaves- 1 Sprig
- Wash ullithandu/ onion greens in fresh water. Chop off the flower on top and a bit of stem at the other end.Chop the green not more than 1/2 cm long. You will get 2 large cups of it.
- Transfer it to a bowl and add turmeric, red chilly, grated coconut and salt to it. Give a gentle mix with a spoon.
- Heat oil in a pan, splutter mustard seeds, add dry red chilly and curry leaves.
- Now add the ullithandu/ onion greens mix to it and sprinkle a little of water(around 3 Tbsp).Give a good mix and cover with a lid.Cook on low flame for about 10 minutes.
- Open the lid in every 3-4 minutes and give it a stir.Cook till the stems are cooked soft.Sprinkle water if it is too dry.It may take around 15 - 20 minutes to cook.
- Very delicious stir fry ready to be served with any roti's, dosa's.
- This is a very mild stir fry. If you want you can make it more spicy by adding either green chilly or red chilly powder.
- This will take a little more time to cook as the stem are towards the fibrous side.
- They will absorb quite amount of water. So do sprinkle water in between and give a stir. Keep checking not to get over cooked(should not mushy).