Chettinad Vengaya Kosu Recipe
Indulge in the rich flavors of South India with this delightful Chettinad Vengaya Kosu recipe, which highlights the unique culinary heritage of the Chettinad region. This vegetarian dish, characterized by its aromatic spices and fresh ingredients, makes for a perfect accompaniment to your favorite rice or Indian bread. Let’s embark on a flavorful journey that will awaken your taste buds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion (finely sliced) | 1 medium |
| Tomatoes (finely chopped) | 2 medium |
| Curry leaves | 8 leaves |
| Sesame oil | 1/2 tablespoon |
| Fennel seeds | 1 1/2 teaspoons |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
| Dried red chilies | 5 whole |
| Fresh coconut (grated) | 1/4 cup |
| Fresh coriander leaves | 2 sprigs (finely chopped) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | Varies by salt added |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Instructions
-
Prepare the Spice Mixture:
Begin by creating the spice mixture that will form the base of our Chettinad Vengaya Kosu. In a dry pan or kadhai, combine the dried red chilies and about three-quarters of the fennel seeds. Toast these spices over medium heat for 1 to 2 minutes, allowing the flavors to release. Once done, turn off the heat and let the mixture cool. -
-
Grind the Masala:
Once cooled, transfer the toasted spices to a blender or mixer. Add the grated coconut and a splash of water. Blend until smooth, adding a little more water as necessary to achieve a paste-like consistency. Set this freshly ground masala aside. -
Sauté Aromatics:
In the same kadhai, heat the sesame oil over medium heat. When the oil is hot, add the remaining fennel seeds and curry leaves. Sauté these for about 15 seconds, allowing the oil to absorb their fragrant essence. -
Cook Onions and Tomatoes:
Add the finely sliced onion to the kadhai. Sauté until the onions turn translucent, which should take about 3 to 4 minutes. Next, add the chopped tomatoes, turmeric powder, and salt. Continue cooking until the tomatoes soften and meld with the onions. -
Combine Masala and Simmer:
Pour in 1 cup of water and add the ground masala paste to the kadhai. Stir well to combine all the ingredients. Allow this mixture to simmer on low heat for about 3 to 4 minutes, letting the flavors meld beautifully. -
Serve:
Once the Kosu is cooked, turn off the heat and transfer the dish to a serving bowl. Garnish with freshly chopped coriander leaves for an added touch of flavor and color. Serve your Chettinad Vengaya Kosu hot with ghee roast dosa or alongside a fragrant South Indian biryani for a delightful meal that brings the taste of Chettinad to your dining table.
Enjoy!
Chettinad Vengaya Kosu is not just a dish; it’s an experience that embodies the essence of South Indian cooking, with its bold flavors and aromatic spices. Perfect for lunch or dinner, this dish will surely become a favorite in your home, bringing warmth and richness to every meal.
By exploring the delightful nuances of this recipe, you can appreciate the artistry of Chettinad cuisine while also enjoying a healthy and fulfilling vegetarian option. Whether you are cooking for a family gathering or just for yourself, this dish is bound to impress and satisfy. Happy cooking!
