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.
Servings: 4 people
Calories: 101kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
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
Nutrition
Serving: 1Cup | Calories: 101kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g