Vengaya Kosu recipe

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