Vengaya Kosu, a vegetarian gravy that has a right blend of spice and tangy flavor. This mouth-watering gravy is served as an accompaniment for Idli/Dosa or even for Roti. The freshly ground spices along with coconut, fennel and poppy seeds is the main flavor for this gravy.
Most of us prepare Coconut Chutney or Sambar for Idli/Dosa. Chutney or Sambar is usual for us. Sometimes, we get bored with the regular accompaniments or want to surprise our family and friends with a unique food. Masala gravies like Kadappa, Veg Kurma and this Kosu tastes so much unique and perfect with Idli/Dosa.
You can also try other unique accompaniments for Idli/Dosa:
Finely slice the onions and chop tomatoes and keep it aside. Peel the potatoes, chop it into cubes and keep this aside
Grinding Process
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
Tempering Process
Heat oil in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, split urad dal and fry till the dal turns light brown
Making Kosu
To the pan, add sliced onions and saute till the onions turn translucent
Once the onions turn translucent, add chopped tomatoes and mix well
Also, add cubed potatoes to the pan. Add 1 Cup of water and allow the potato to cook till it is tender
Once the potatoes are cooked, add the ground masala along with salt and give a good mix
Adjust the consistency of Kosu by adding water. Keep in high flame for 5 mins.
Switch off the flame. Finally garnish with curry leaves and coriander leaves.
Serve the delicious Vengaya Kosu with Idli/dosa or Roti and enjoy a unique accompaniment!
Video
Notes
We can add 2 tablespoon of cashews to make the gravy much richer
Nutritional Info
Nutrition Facts
Vengaya Kosu Recipe
Amount Per Serving (1 Cup)
Calories 101Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 19g6%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Instructions with Step by Step Pictures
Finely slice the onions and chop tomatoes and keep it aside. Peel the potatoes, chop it into cubes and keep this aside
GRINDING PROCESS
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
TEMPERING PROCESS
Heat oil in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, split urad dal and fry till the dal turns light brown
MAKING KOSU
To the pan, add sliced onions and saute till the onions turn translucent
Once the onions turn translucent, add chopped tomatoes and mix well. Also, add cubed potatoes to the pan. Add 1 Cup of water and allow the potato to cook till it is tender
Once the potatoes are cooked, add the ground masala along with salt and give a good mix. Adjust the consistency of Kosu by adding water. Keep in high flame for 5 mins. Switch off the flame. Finally garnish with curry leaves and coriander leaves.
Serve the delicious Vengaya Kosu with Idli/dosa or Roti and enjoy a unique accompaniment!
Mami i appriciate and admire your skills.I watch on ur web and tell and show it to my wife and fir other friends i recomend ur web adds R u selling any Sambar.Rasam. And other podis .is it awailable at Madurai i stay at madurai my adds mamidibalu@gmail.com
Hi Balasubramaniam Sir, Thanks for your comments. I am sorry to say that i am not selling any podi's as of now. In future if i start i will surely let you know the same. Thanks
I made it today with sorakkai cut into big pieces in place of potato. Came out excellent.
The other day I made with parangikkai/butternut squash cubes. I cooked it separate till fork tender and simmered with all the rest for few mins. That was v nice too. Tricky to keep the cubes intact, that’s it.
Tried this yesterday.. came out well.. thanks for the recipe..am actu!actually! we did not have poppy seeds..and substituted cashew for pottukadalai still was delicious.Your dishes are awesome and many of my family members are asking me for the recipe. thanks to you..
Love the way u have put pictures of every stage. Love this site. Thanks, mami.
Wow… Love it…
http://recipe-excavator.blogspot.com
Ur pictures tempts me to do this for dinner tonight..thanks for this..
Mami i appriciate and admire your skills.I watch on ur web and tell and show it to my wife and fir other friends i recomend ur web adds
R u selling any Sambar.Rasam. And other podis .is it awailable at Madurai i stay at madurai my adds mamidibalu@gmail.com
Hi Balasubramaniam Sir, Thanks for your comments. I am sorry to say that i am not selling any podi's as of now. In future if i start i will surely let you know the same. Thanks
Any substitute for poppy seeds ?As few countries abroad don’t allow the same.
Sure we can add cashews instead of poppyseeds and also increase grated coconut a little more
I made it today with sorakkai cut into big pieces in place of potato. Came out excellent.
The other day I made with parangikkai/butternut squash cubes. I cooked it separate till fork tender and simmered with all the rest for few mins. That was v nice too. Tricky to keep the cubes intact, that’s it.
Of thats nice. I will try next time with sorakkai or parangikka. Thanks for sharing
Tried this yesterday.. came out well.. thanks for the recipe..am actu!actually! we did not have poppy seeds..and substituted cashew for pottukadalai still was delicious.Your dishes are awesome and many of my family members are asking me for the recipe. thanks to you..
So very glad to read your comment! My humble thanks 🙏🙏🙏