I frequently buy many bunches of fresh green spring onions. They are so handy to use in dals, salads and fried rice. I liberally scatter the freshly cut greens in most of my rice dishes and even in my sambar too, it definitely lifts up the taste a few notches up.
I use it just the way you would use cilantro! I had many such bun ches lying unused and with the oppressive heat , I wasnt sure they would stay fresh and green for long so, they made a delicious green onion chutney.
Finally I added one more tasty delicious option to my chutneys. This tasted so good, that we can mix it up with plain rice and have it too.