Description:
Chettinad Vengaya Kosu is a delightful and aromatic dish from the Chettinad cuisine, known for its bold flavors. This simple yet tasty gravy, made with onions, tomatoes, and a unique masala, can also be enhanced with the addition of potatoes. It’s a great addition to any meal and pairs wonderfully with Ghee Roast Dosa or South Indian Biryani.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Ingredients
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 8 curry leaves
- 1/2 tbsp sesame oil
- 1 1/2 tsp fennel seeds
- 1/2 tsp turmeric powder
- Salt, to taste
- 5 dried red chilies
- 1/4 cup coconut, chopped
- 2 sprigs coriander leaves, finely chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions
- To begin, prepare the masala. In a pan, add dried red chilies and 3/4 of the fennel seeds. Cook them for 1-2 minutes, then turn off the heat and allow them to cool. Once cooled, add the chopped coconut and grind the mixture into a smooth paste using a blender. Add a little water to help with grinding if needed. Set the masala aside.
- Heat sesame oil in a pan over medium heat. Add the fennel seeds and curry leaves, cooking for about 15 seconds.
- Add the sliced onion, chopped tomatoes, turmeric powder, and salt. Cook this mixture until the tomatoes become soft.
- Pour in 1 cup of water and add the prepared masala. Stir well and cook for an additional 3-4 minutes.
- Once cooked, turn off the heat. Garnish with finely chopped coriander leaves and serve hot.
Serving Suggestion:
Chettinad Vengaya Kosu is best enjoyed with Ghee Roast Dosa or paired with a flavorful South Indian Biryani.
