Chettinad Vengaya Kosu Recipe – Vengaya Kosu Recipe – Sid dish for Idli Dosa – Chettinadu Style Onion Gravy – Kurma – South Indian Kuzhambu Recipes – Chettinad Recipes – How to make Chettinadu Vengaya Kosu – செட்டிநாடு வெங்காய கோஸ்
Chettinad Vengaya Kosu is a mild kurma made primarily with onions and potatoes flavored with coconut and fennel. This is our family fav ever since i tried this recipe from the “The Chettinad Cookbook” by Meyyammai Murugappan & Visalakshi Ramaswamy such a simple recipe but burst with flavors making it the best side for Idli or Dosa.. we enjoy it with poori too!
Chettinad Vengaya Kosu - செட்டிநாடு வெங்காய கோஸ்
Chettinad style mild kurma made with onion and potatoes. Perfect sider dish for Idli, Dosa or Chapati!
Servings: 4
Ingredients
For gravy
- 1 cup Onion cut lengthwise
- 1/4 cup Potato thin cut
- 1 cup Tomato puree
- 1/4 cup Masala paste
- 1 cup Water
- 1 teaspoon Fennel seeds
- 1 small Cinnamon stick
- 6 each Curry leaves
- 2 tablespoon Oil
- 2 tablespoon Coriander leaves chopped, for garnish
- 1.5 teaspoon Salt or to taste
For masala paste
- 1/4 cup Fresh Grated Coconut
- 1/2 teaspoon Fennel seeds
- 1 teaspoon Spicy Red Chilli Powder
- 1/4 cup Water
For Tomato puree
- 2 large Tomatoes to blanch
Instructions
Prep work
- Boil tomatoes in enough water for 5 minutes over high flame. Let cool, peel the skin off and make a thick puree.
- Make a thick paste with coconut, fennel seeds, red chilli powder and water.
- Thinly slice onions and cut potatoes into thin strips.
To make the gravy
- Heat oil in a pan and temper with fennel seeds, cinnamon stick and few curry leaves.
- Saute onions over medium flame for few minutes. Followed by potatoes with little salt.
- Reduce flame to low, cover and cook for 3 minutes.
- Now, add in tomato puree and masala paste along with remaining salt and water.
- Stir it lightly, reduce flame to low, cover and cook for 10 minutes.
- When done, garnish with coriander leaves and finish.
- Serve with steaming hot idli or kal dosa!
Prep work
- Boil tomatoes in enough water for 5 minutes over high flame. Let cool, peel the skin off and make a thick puree.
- Make a thick paste with coconut, fennel seeds, red chilli powder and water.
- Thinly slice onions and cut potatoes into thin strips.
To make the gravy
-
Heat oil in a pan and temper with fennel seeds, cinnamon stick and few curry leaves.
-
Saute onions over medium flame for few minutes. Followed by potatoes with little salt.
-
Reduce flame to low, cover and cook for 3 minutes.
-
Now, add in tomato puree and masala paste along with remaining salt and water.
-
Stir it lightly, reduce flame to low, cover and cook for 10 minutes.
-
When done, garnish with coriander leaves and finish.
-
Serve with steaming hot idli or kal dosa!
2 Comments
Made this as side dish for idli.Tasted like how my mom used to do it.Thanks for the recipe!
That’s awesome Anisha,so happy to hear that it turned like your mom’s …thanks a bunch for your feedback!