Spring onions are those quiet winter heroes that most people buy only for garnishing, but across India, they have long been celebrated as full-fledged ingredients with their own personality. Travel from Karnataka to Bengal, and you will find that these humble greens are not just side characters, but they are the soul of dishes that have been passed down through generations. When cooked the traditional way, they display flavours you never thought they could. A soft sweetness in a Kerala thoran, a nutty creaminess in a Bengali posto, or a sharp, mustardy kick in a Karnataka Sasive.
These regional spring onion dishes are proof of how beautifully Indian cooking can change a simple, everyday vegetable into something unique. Whether you are stirring a warm evening curry or assembling a winter thali, spring onions can dip in with ease, adding fragrance, texture, and the ease of age-old culinary wisdom.
Eerulli Hoovu Sasive, Karnataka
Eerulli hoovu sasive is a light Karnataka-style salad that is prepared using spring onion flowers and soft stalks blended in a mustard-coconut paste. The dish has a stunning balance - fresh crunch from the greens, sharp heat from ground mustard, and a creaminess from coconut. A quick seasoning of curry leaves, chillies, and hing delivers a smoky lift, making it a refreshing winter side dish. Its texture changes between soft and crisp, and the raw-but-shining flavour makes it perfect to pair with hot rice and ghee.
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Peyajkoli Posto, Bengal
Peyajkoli Posto is a gentle yet full of flavour Bengali winter favourite prepared with spring onion greens, which are slow-cooked in a silky poppy seed paste. The dish has a light, creamy texture with tiny pops of crunch that it gets from the stalks. The taste is nutty, mildly sweet, and delicate, thanks to the natural creaminess of the post. A hint of green chilli slices through the richness, whereas mustard oil adds that signature Bengali warmness. Pair it with hot rice, and it feels like comfort food at its purest and simplest form.
Ullithandu Thora, Kerala
Ullithandu Thoran is a rural Kerala stir-fry that uses the often-ignored spring onion stalks and stems, then finely chopped and sautéed with the grated coconut, cumin seeds, and green chillies. Its texture is the main charm, which is light, slightly crunchy, and fresh without being too heavy. The coconut wraps everything in a lightly sweet, earthy coat, whereas the chillies deliver clean heat. A final tempering of mustard seeds, curry leaves, and the red chillies gives the dish that undeniable Kerala aroma. Served with rice or kanji, ullithandu thora tastes homely, nutritious, and extremely fragrant.
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Patichya Kandyachi Bhaji
Patichya Kandyachi Bhaji is a Maharashtrian-style stir-fry that is prepared from tender spring onion flower stalks, which appear only during the winter season. The dish has a lovely crunch and natural sweetness that turns soft when cooked. Spiced lightly with turmeric, chilli powder, and a hint of jaggery, it delivers a perfect sweet-spicy balance. The onion stalks remain juicy, soaking up flavours without losing their texture. When finished with a fresh coconut, it changes into a comforting, slightly aromatic bhaji that can be best enjoyed with bhakri or even simple dal-chawal.
Spring Onion Tambuli, Karnataka
Spring Onion Tambuli is a cooling, yoghurt-based dish where spring onion greens are lightly sauteed and blended with cumin seeds, coconut, and a hint of black pepper. Despite it being simple, the flavour is surprisingly layered, where the greens add a gentle sharpness, the coconut adds body, and the yoghurt delivers tangy freshness. Its texture is smooth and pourable like a raita, but with more in-depth herbal notes. It is usually served with hot rice, as it delivers a soothing contrast to heavier winter meals.
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