Vengayathal Thovayal / Spring Onion Chutney

Scallions or spring onion greens are the essential part for garnishing soups and many asian foods. But what happens to the white part of the spring onions. I try to sneak them in place of regular onions whenever possible. This chutney is one such way where you can make the best use of spring onions.

Ingredients:
Spring onion - 1/2 cup - chopped light green and white part
Urad dhal - 1-1/2 tsp
Dry red chillies - 2 (see notes below)
Grated Coconut - 4 tbsp
Tamarind - size of a marble
Salt - to taste
Oil - 1 tsp

Method:
Soak the tamarind in 2 tbsp of water. Heat 1/2 tsp of oil and fry the chopped spring onions until wilted. Remove and set aside to cool. Heat the remaining oil and fry the urad dhal chillies until the dhal turns light brown. Remove and set to cool. Grind the coconut, dhal, chilli, onions and tamarind (discard soaked water) with salt in a blender until almost smooth. Sprinkle little water as needed. Serve as a side. 
Notes:
2 red chillies was a right amount of heat for our family. You could add upto 4 based on your heat tolerance.
Serving suggestion: Put a dollop of this thovayal on hot steaming rice. Add 1/2 tsp of gingelly oil. Mix and enjoy!