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Spring Onion Raita | erulli kavina saasive

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Spring onion raita recipe | erulli kavina sasive |Green Onion Raita recipes | Spring onion saasive | Mosaru bajji
Spring onions/green onions/erulli kavu | scallions are an excellent source of essential nutrients such as fiber, Vitamin C and Vitamin K .
Here is the simple recipe using green onion – raita/saasive. Try this raita with mixed rice, bisibele bhath, or with rice as well.

This recipe can be prepared for vegans as well.  Use non dairy yogurt and coconut oil for seasoning.

For bisibele bhath recipe CLICK HERE

For Vangi bhath recipe CLICK HERE

More recipe recipes CLICK HERE

Breakfast recipes – CLICK HERE

Ingredients for making spring onion raita:

  • 1 bunch spring onion / erulli soppu /erulli kaavu
  • 1.5 tsp coconut oil(any edible oil)
  • 1/2 tsp salt or salt to taste
  • 1/2 cup curd / yogurt(non dairy yogurt for Vegans)

Grind:

  • 1/2 cup grated coconut
  • 2 green chillies
  • 1/2 tsp mustard seeds
  • 1/2 cup water

For seasoning:

  • 1/2 tsp oil / ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal / uddina bele /split black gram
  • few pieces of dried red chili

Method:

  1. Heat the oil in a pan on medium low heat, once the oil is hot add cut spring onions, fry this until the onions are cooked
  2. grind 1/2 tsp mustard seeds along with coconut, green chillies and little water to a fine paste
  3. Once the onions are cooked well ,turn off the heat and let it cool.
  4. Once it is cooled completely add masale,salt and mix it well
  5. Add the curd to the prepared onion /erulli saasive.
  6. Or you can mix curd to how much ever needed for a meal and refrigerate the remaining and use it later

Seasoning:

  1. Heat the ghee/oil in a ladle on medium heat
  2. Once the oil is hot add mustard seeds, after it pops add urad dal.Fry it until the dals turn golden brown
  3. Then add red chillies, fry it for few seconds, turn off the heat
  4. Add the seasoning to the saasive/mosaru bajji, mix it well and serve with rice or as raita to mixed rice dishes
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