Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine)
Description:
Chettinad Vengaya Kosu is a flavorful and spicy gravy dish from the vibrant Chettinad region of Tamil Nadu, known for its bold and aromatic flavors. This curry is simple to prepare, using basic ingredients like onions and tomatoes as the base, and features a rich and robust taste, thanks to a special spice paste. If you’re looking for a quick and easy way to bring the boldness of South Indian cuisine to your table, this dish is an ideal choice. You can also add potatoes to the gravy for a heartier version. Pair it with traditional South Indian dishes like Biryani, Ven Pongal, or Onion Rava Dosa for a complete and satisfying meal.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Onion | 1, thinly sliced |
| Tomatoes | 2, finely chopped |
| Curry leaves | 8-10 leaves |
| Sesame (Gingelly) Oil | 1/2 tablespoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Dry Red Chillies | 5-6, adjust according to taste |
| Fresh coconut | 1/4 cup, chopped |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped for garnishing |
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Instructions:
-
Prepare the Spice Paste:
To start, heat a kadai (pan) over medium heat. Add the dry red chillies and fennel seeds. Roast them until fragrant, but be careful not to burn them. Once done, remove the pan from the heat and allow the spices to cool. -
Grind the Masala Paste:
After the spices have cooled, transfer the roasted red chillies and fennel seeds into a mixie jar (blender). Add the fresh coconut and a little water to help grind the mixture into a smooth paste. Set this masala paste aside for later use. -
Prepare the Tempering:
Heat the same kadai over medium heat and add the sesame oil. Once the oil is hot, add the fennel seeds and curry leaves. Let them splutter to release their flavors. -
Cook the Vegetables:
Add the thinly sliced onions to the kadai and sauté until they turn golden brown. Add the chopped tomatoes, turmeric powder, and salt. Stir well and let the mixture cook on a low flame until the tomatoes become soft and pulpy. -
Combine with Water:
Once the onions and tomatoes are cooked, pour in about 1 cup of water to the pan. Mix everything together. -
Add the Masala Paste:
Now, add the ground masala paste to the kadai. Stir the paste into the onion and tomato mixture. Let the gravy simmer for 3-4 minutes, allowing the flavors to meld together and the gravy to thicken. -
Final Touches:
Once the gravy has reached your desired consistency, turn off the heat. Transfer the Chettinad Vengaya Kosu to a serving bowl. -
Garnish and Serve:
Garnish with freshly chopped coriander (dhania) leaves or mint leaves for added flavor and a fresh touch. Serve the Chettinad Vengaya Kosu hot alongside Biryani, Ven Pongal, or Onion Rava Dosa for a delicious and fulfilling meal.
Tips for the Perfect Chettinad Vengaya Kosu:
- Adjust the spice level by adding more or fewer dry red chillies, depending on your heat tolerance.
- For added richness, you can add diced potatoes to the gravy along with the onions and tomatoes, which will absorb the flavors and make the dish heartier.
- Serve with traditional South Indian accompaniments like rice, dosa, or idli for a complete meal experience.
This Chettinad Vengaya Kosu is a must-try for anyone who loves authentic South Indian flavors and is looking for a vegetarian dish that is both easy and full of rich spices. Whether for lunch, dinner, or a special occasion, this recipe is sure to impress!
