Chettinad Vengaya Kosu |
Ingredients
for Kosu
Onions sliced
– 3 numbers
Tomato
chopped – 1 number
Curry
leaves - few
Turmeric
powder – ¼ tsp
Salt to
taste
Oil – 2
tbsp
Ingredients
for Masala Paste
Freshly
grated coconut – ¼ cup
Fried gram
dal – 1 tbsp
Dried
whole red chilli – 7 numbers
Sombu /
fennel seeds – 1.5 tsp
Ingredients
for temepering
Bay leaf –
1 number
Cinnamon
sticks – 2”inch
Cloves – 4
numbers
Cardamom –
3 numbers
Fennel
seeds – generous pinch
Vengaya Kosu |
Method
1. Grind the ingredients given under
masala paste until smooth in a mixi or grinder, adding water as needed.
2. Heat oil in a pot, when oil is hot
add tempering ingredients and fry until aroma rises.
3. Add the sliced onions and curry
leaves to the pot and keep stirring until onions turn glossy and Pink.
4. Add chopped tomatoes to the frying
onions and stir fry for a minute. Add turmeric powder and ground masala paste
to the onion mixture and stir well for a minute. Wash the mixi jar in which
paste was ground and add it the pot.
5. Season the curry with required salt
and add more water if needed to loosen the thickness of curry. Cover pot with
lid and bring the curry to boil. Simmer curry for 10 mins until the oil floats
on top and curry slightly thickenss.
6. Serve hot with Idli or Dosa.
Chefs tip.
1.You can add cubed potatoes to this
curry for making Urulaikizhangu Vengaya Kosu.
2. If you want the curry to be more
spicy, you can also add red chilli powder or increase number of dried red
chilies while grinding according to your preferences.
Vengaya Kosu Recipe |
1 comments:
Tried this recipe and it was very simple to make and tasty to eat. Thank you.
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