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Monday, November 16, 2015

Chettinad Vengaya Kosu | Onion Kosu | Idli Side dish

Onion Kosu | Idli Side dish
If you are really bored of eating idli with sambar, then try this vengaya kosu. It is a spicy coconut based recipe from Chettinad. It comes in hand when there are no vegetables in the house. With simple ingredients it will be ready in 20 mins.  It can be taken as a side dish to idli and dosa. Adapted this recipe from cookbook. Please check below for step by step instructions and pictures for preparing Chettinad Vengaya Kosu | Onion Kosu.




Preparation Time: 5 mins
Cook Time: 15 mins
Yields: 3 Servings
Chettinad Vengaya Kosu

Ingredients:
Table 1: To Grind
Shredded Coconut2 tbsp
Red Chillies3
Fennel seeds | Sombu1 tsp
Poppy seeds | Kasakasaa 1/2 tsp

Table 2:
Oil1 tbsp
Mustard1/4 tsp
Curry Leaves3 to 5
Urad dal1 tsp
Onions chopped1 Cup
Tomato chopped1/2 cup
Garlic finely chopped2 flakes
SaltAs needed

Instructions:
Grind shredded coconut, red chillies, fennel seeds and poppy seeds into a smooth paste in a blender/ mixie by adding enough water.Heat oil in a pan. Add mustard and allow it to splutter. Add urad dal and curry leaves. Allow urad dal to turn golden color.
1 Chettinad Vengaya Kosu

Add chopped onions and fry till they turn translucent. Add chopped tomatoes and garlic. Cover the pan with lid and cook till tomatoes turn mushy. Add salt and ground paste from table 1. Add 1.5 cups of water and allow it to boil. Simmer for 5 mins till gravy becomes thick.
2 Chettinad Vengaya Kosu


Chettinad Vengaya Kosu | Onion Kosu | Idli Side dish
Chettinad Vengaya Kosu | Onion Kosu | Idli Side dish


Tips:
Adjust red chillies to your taste.

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