Vengaya Kosu {Chettinad Special}

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Vengaya Kosu: A Chettinad Delight for Idli and Dosa

Vengaya Kosu is a flavorful Chettinad-style side dish that pairs perfectly with soft Idlis or crispy Dosas. Simple to make yet packed with delicious taste, this dish is sure to be a family favorite!


Ingredients to Grind

  • Coconut: 1/2 cup
  • Bengal Gram Dhal (Pottukadalai): 3 tbsp
  • Fennel Seeds: 1 tsp
  • Red Chilies: 2 (Adjust to taste; add 3-4 for a spicier version)
  • Salt: 3/4 tsp
  • Tamarind: Small marble-sized piece

For Seasoning

  • Mustard Seeds: 1/2 tsp
  • Urad Dal: 1/2 tsp
  • Curry Leaves: A few

Other Ingredients

  • Onions: 1 big, sliced
  • Tomatoes: 1, chopped

    Preparation

    1. Grind the Masala:
      Blend the ingredients under "To Grind" into a smooth paste. Set it aside.

    2. Prepare the Seasoning:
      Heat 2 tsp of oil in a sauté pan. Add mustard seeds, urad dal, and curry leaves. Let them splutter, and allow the urad dal to turn golden brown.

    3. Sauté Onions and Tomatoes:
      Add the sliced onions to the pan and sauté until translucent. Then, toss in the chopped tomatoes and cook until they soften.

    4. Cook the Masala:
      Pour the ground masala into the pan, adding water to achieve your desired consistency. Stir well.

    5. Simmer to Perfection:
      Let the mixture simmer until the masala's raw smell disappears and the onions and tomatoes are well cooked. If the gravy thickens too much, add more water.

    6. Serve and Enjoy:
      Once done, transfer the Vengaya Kosu to a serving bowl. Serve hot with Idlis or Dosas, and enjoy this Chettinad classic!

    • This recipe can be done without coconut too.
    Just remove the coconut and follow the rest,it works too










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