
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:
Recipe Card:
Vengaya Kosu Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 101kcal
Vengaya Kosu is a spicy, tangy and tasty gravy that is popular in chettinad Cuisine. It is served as a accompaniment for Idli/Dosa or Roti.
Print Recipe
Ingredients
- 2 Onion Sliced
- 2 Tomato Chopped
- 2 Potato Cut in cubes
- 1 teaspoon Salt Adjust As Needed
- 2 tablespoon Coriander Leaves For Garnishing
- Few Curry Leaves For Garnishing
For Grinding
- 5 Red Chili
- 2 teaspoon Roasted Gram Dal (Pottukadalai / Dhaliya)
- 2 tablespoon Grated Coconut
- ½ teaspoon Fennel Seeds
- ½ teaspoon Poppy Seeds
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2 teaspoon Split Urad Dal
Instructions
- 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 101
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 19g6%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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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
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To the pan, add sliced onions and saute till the onions turn translucent
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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.
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Serve the delicious Vengaya Kosu with Idli/dosa or Roti and enjoy a unique accompaniment!