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!
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