Spring Onion curry

Spring onions... veggies Chinese use very regularly. But Indians also use them of late daily in their kitchens. I happened to find them fresh and green at my vegetable vendor's store and picked them p instantly since i love the flavour it emits.. One more reason is that hubby loves the curry i make out of it.. so nothing could have stopped me.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Spring onions 1.5 bunch
2. Tomatoes 3
3. Water
4. Salt
5. Coconut grated 1 cup
6. Green chillies 5
7. Sambar/rasam powder 3 tbsp
8. Jaggery a small lemon's size
9. Tamarind a small lemon's size (only if you're not using tomatoes)
10. Oil
12. Mustard seeds 1tsp


Method:

1. Cut the green's of spring onions and wash them thoroughly. Cut the tomatoes as well.
2. Heat oil in a kadhai and make seasoning of mustard seeds.
3. Add the spring onions, a little water and cook till they turn tender.
4. When almost done mix in the tomatoes, salt and cook till tomatoes turn tender.
5. Add the rasam powder little more water and let it boil for about 5 minutes till raw smell disappears.
6. Now add jaggery and let it boil.
7. Grind coconut and coriander leaves and this this paste as well.
8. Give it a nice boil and have an eye on the consistency. Make sure you don't make it too watery.

Serve hot with idli, dosa or chapathi.