Spring Onion Fry / Ulli Kadala Vepudu / Onion Stem Fry / Green Onion Fry

Spring Onion Simple Fry / Ulli Kadala Vepudu / Onion Stem Stir Fry / Green Onion Fry

Spring Onions - also known as ulli kadalu in Telugu is another versatile veggie that can be used either as a supplement ( toppings, decoration, soups, etc.,.) and a main dish ( fry, curry, stew, paratha, etc..,.). Spring onions ( onion stems )  belong to onion family and are very low calorie veggies. They are very high in sulphur just like onions.

Today's post is indeed a basic stir fry which is very simple and easy to prepare. I remember my mom used to prepare this spring onion fry very often as we love this dish. I just used to mix this curry with
plain rice and finish my meal just with it. I would not ask for anything more. However, onion stem fry is a perfect combo for spicy sambar or rasam rice. I simply love the texture of the spring onions as they are very crunchy. They have a very unique sweetish taste, which I believe, cannot be replaced by any other veggie.

Preparation

Discard the roots and chop them into small pieces. Wash the chopped pieces in enough water and keep aside. Heat oil in a pan. Add mustard seeds and cumin seeds. Allow them to splutter.

Add chopped potato pieces and give a nice mix.

Sauté for a while until the potato edges get a very light brown layer.

Now add chopped onions and mix well. Fry for 2-3 minutes.

Now throw in the chopped spring onions and add turmeric powder and salt.

Mix well and cook covered. All this is done in low to medium heat. Keep stirring in between so that the dish doesn't get burnt.

When the spring onions are tender, add chilli powder and garam masala powder.

Check for salt and spice and fry for 2 minutes. Remove from flame and serve hot. This goes well with chapathi or roti as well.

Ingredients

Spring Onions 1 bunch
Onion 1 medium
Potatoes 1 medium
Oil 2 tbsp.
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1 tsp
Salt to taste
Chilli powder 1 tsp
Garam masala powder 1/2 tsp

Method

1. Discard the roots from the spring onions ( if any ).
2. Cut them into small pieces. Wash them in enough water.
3. Heat oil in a pan and add mustard and cumin seeds.
4. Add potatoes and fry until the potato edges become very light brown in colour.
5. Add onion and saute for 2-3 minutes on low to medium flame.
6. Add chopped spring onions along with turmeric powder and salt.
7. Mix well and cover with a lid. Cook until the spring onions are tender stirring in between.
8. Add chilli powder and garam masala powder and mix well.
9. Fry for another 2 minutes and switch off the flame.
10. Serve hot with rice or roti.

Notes

• Adding dry red chilli during tadka will enhance the flavour.
• Garlic pods can also be added.
• This dish can also be used as a stuffing for chapatti rolls. Kids will love it if bits of cheese and a few drops of tomato sauce is included in the stuffing.