Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine)
Chettinad Vengaya Kosu Recipe is a flavorful spicy gravy from Chettinad cuisine. This gravy is very simple and easy to make with just two basic ingredients, onion and tomato. Alternatively, you can add potatoes to prepare Chettinad Vengaya Kosu along with onions and tomatoes.
Ingredients
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1 Onion
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thinly sliced
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2 Tomatoes
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finely chopped
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8-10 Curry leaves
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1/2 tablespoon Sesame (Gingelly) Oil
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1/2 teaspoon Fennel seeds (Saunf)
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1/2 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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5 to 6 Dry Red Chillies
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adjust according to taste
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1/4 cup Fresh coconut
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chopped
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2 sprig Coriander (Dhania) Leaves
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finely chopped for garnishing
Instructions
Step 1
To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu
Step 2
Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant
Step 3
Turn off the heat and let them cool
Step 4
Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut
Step 5
Add a little water to make a smooth paste
Step 6
keep the masala paste aside
Step 7
You can proceed to make the tempering
Step 8
To prepare the tempering, heat a kadai on medium heat
Step 9
Add sesame oil and temper with fennel seeds and curry leaves
Step 10
Add the sliced onions and tomatoes
Step 11
Add turmeric powder and salt
Step 12
Mix well and let them cook on low flame till the tomatoes become soft and pulpy
Step 13
Add 1 cup of water to the mixture
Step 14
Now add the ground masala and mix well
Step 15
Let the gravy simmer for 3-4 minutes
Step 16
After 3-4 minutes, turn off the heat
Step 17
Transfer Chettinad Vengaya Kosu in a serving bowl
Step 18
Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner