Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Spring Onion Poriyal

 Published 2017-Apr-28   Updated 2017-Apr-30

- Submitted by Beryl

(Scallion Stir Fry)

Spring onion or scallion is found in almost all vegetable shops. I have seen people using this in fried rice, noodles, soup etc. I thought of preparing poriyal with this healthy vegetable. 

Recipe for Spring Onion Poriyal

Preparation Time: 10 minutes
Cooking Time: 10 minutes


  • Spring onion- 1 bunch
  • Onion- 1 small
  • Green chilly - 1 or 2

For Grinding

  • Coconut (grated) - 1/2 cup
  • Cumin seeds - 1 tsp
  • Green chilies - 3 to 4 nos 
  • Turmeric powder- 1 tbsp
  • Salt - as necessary 
  • Shallots - 2 to 3
  • Ginger - 1 small piece
  • Garlic - 3 cloves

For Garnishing

  • Mustard seeds- 1 tsp
  • Cumin seeds - 1 tsp
  • Curry leaves - 10
  • Dry red chillies - 2 numbers
  • Cooking oil - 2 to 3 tsp
  • Urid dhal- 2 to 3 tsp
  • Shallots - 2 to 3


  1. First cut the spring onion greens and onion into small pieces. Keep all the remaining ingredients ready.
  2. Now grind all the ingredients given under the grinding section into a coarse paste. Don't add any water while grinding. Don't grind too much. Make it a coarse paste.
  3. Heat a pan, first add cooking oil. When the oil is hot, add mustard seeds, cumin seeds, curry leaves, dry red chillies, urid dhal and shallots one by one. Stir it in between and keep stove on low to medium flame so that the ingredients do not become black in colour. 
  4. Now add spring onion leaves and onion. Mix well and cook on medium flame. No  need to add water while preparing this recipe. 
  5. When it is almost cooked, add the coarsely grounded paste and mix well. 
  6. Check for salt. Add salt or red chili powder if necessary. Stir on low flame till there is no moisture or water  left on the pan. It's ready to serve with rice. 


  • Instead of grinding ginger and garlic, you can also add ginger garlic paste while garnishing. In that way, the raw smell of garlic and ginger will diminish in the poriyal.
  • Also instead of grinding coconut, you can even spread the grated coconut over the almost cooked spring onion and mix well. 

More Scallion Recipes

Scallion Chicken Scallion Chicken Fried Rice Fried Rice    
See more...

Post a new comment

2000 Characters left
Your name will be displayed next to your comment.
Email will NOT be displayed publicly.
Cancel       Save Comment

Comments (2)

Person   ()
If you wish to instruct inexperienced non-Indian cooks, you omit important information. Are two shallots 4 cloves?? Or two cloves? What kind of Urad dal should be used? Split or split and skinned (obviously you do not mean sabut)? Must it be soaked before using? This information would be very helpful to amateur cooks who need more guidance.
Person   ()
Hi James, Thanks for your suggestions. Will try to add more details in recipes from now on.

Post Comment

 Published by on and last updated on 2017-04-30.