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Vengaya Kosu(Onion Kosu) is a perfect chettinad sidedish for Idli, dosa and even it is a great baji for chapati.  Simple, yet delicious and everyone would start loving the idlis after having this perfect combination.
Try this and let me know your comments.

Servings4 persons
Preparation Time10 minutes
Cooking Time20 minutes

Vengaya Kosu (Onion Kosu)

SaltTo Taste
Coriander LeavesTo Taste
Oil2 teaspoon

For Grinding:
Red Chilli5
Roasted gram dal2 teaspoon
Grated Coconut2 tablespoon
Fennel Seeds1/2 teaspoon
Poppy Seeds1/2 teaspoon

  • Finely chop the onions and tomatoes and keep it aside

  • Peel the potatoes and chop it into cubes and keep this aside

  • Take all the grinding ingredients in a mixer and grind it to a nice paste

  • Once the grinding ingredients are ground to a fine paste, take it into a bowl and keep it aside

  • Now take a heavy bottomed pan and add oil., when the oil is hot, add onions and saute it till it turns transparent
  • Then add chopped tomatoes and again saute it for 2 minutes
  • Finally add chopped potatoes and mix well and fry it for 2 minutes

  • Now add the ground masala and mix well and keep it in low flame and add salt and 1 cup of water
  • Allow the kosu to boil in a simmer flame for atleast 15 minutes till the potatoes and cooked completely

  • Once the potatoes are cooked and the gravy becomes thick, garnish with coriander leaves and remove from flame
  • The yummy onion kosu is ready to serve with Idlis/Chapatis

Note: We can also add masala ingredients like, bay leaves, cinnamon sticks, cardamom, cloves for seasoning that will add additional aroma to the kosu.

Sabudhana sundal is a different variety of sundal for this Navratri. Different from the traditional sundal varieties and yet its yummy. Try it and let me know your comments!

Sabudhana Sundal, Navarathri recipes, Sundal recipes
Sabudhana Sundal
Sago1 Cup
Moong dal1/2 Cup
Green Chilli
Oil/Ghee2 teaspoon
SaltTo Taste
Curry LeavesFew
Hinga pinch
Mustard Seeds1 teaspoon
Grated Coconut2 teaspoon

  • Dry roast the moong dal in a pan till we get good aroma

  • Take the roasted dal and soak it in water for 1 hour and after 1 hour pressure cook the dal and allow only 1 wishtle. The dal should not be overcooked
  • Soak the Sabudhana in water atleast 2 hours or till they become soft. Once they become soft, drain the water and keep it aside
  • Heat oil/ghee in the pan and add mustard seeds, when the mustard seeds starts to sputter, add broken chilli, curry leaves and hing and fry for a minute
  • Now add the cooked dal and mix well
  • To this add sabudhana and salt and mix well
  • Now add grated coconut to the sundal and mix well
  • The yummy sabudhana sundal is now ready for neivedhyam. We can use green gram dal sprouts instead of moon dal. We can separately cook the green gram dal sprouts and later add it with sabudhana

Sabudhana vadai, a traditional neivedhyam dish in Maharashtra and other parts of Northern India. Sabudhana(Sago/Jevarasi) is used during Vrat(Fasting) days when we do not take any rice. Especially during    Ekadhasi Vrat(Fasting), devotees prepare Sabudhana Kichidi and consume if they are not able to fast the whole day.

Sabudhana Vadai is generally kept as neivedhyam during Dusshera. Its a very crispy snack. We can do this as an evening snack also. Lets try to do this during Navratri and get the blessings of Goddess Durga.


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