Vengaya Kosu Recipe
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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
Heavy Bottomed Pan
- 2 Onion Sliced
- 2 Tomato Chopped
- 2 Potato Cut in cubes
- 1 tsp Salt Adjust As Needed
- 2 tbsp Coriander Leaves For Garnishing
- Few Curry Leaves For Garnishing
- 5 Red Chili
- 2 tsp Roasted Gram Dal (Pottukadalai / Dhaliya)
- 2 tbsp Grated Coconut
- ½ tsp Fennel Seeds
- ½ tsp Poppy Seeds
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 tsp Split Urad Dal
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!
- We can add 2 tablespoon of cashews to make the gravy much richer
Serving: 1Cup | Calories: 101kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g