Vengaya Kosu is a traditional Chettinad dish that is served with idli or dosa. Made with onions, potatoes, tomatoes and coconut, this dish will please your taste buds.
Add bay leaf and fennel to hot oil 
Add thinly sliced onion and saute 
Add tomatoes and potatoes and saute 
Add ground paste 
Add water as needed and cook 
Vengaya Kosu
Vengaya Kosu is a traditional Chettinad dish that is served with idli or dosa. Made with onions, potatoes, tomatoes and coconut, this dish will please your taste buds.
Servings: 6
Ingredients
- 2 cups thinly sliced onion (about 1 large onion)
- 1 large potato (cut into matchsticks)
- 1 large tomato (chopped)
- 1 bay leaf
- ½ tsp fennel seeds
- ½ tsp Kashmiri red chili powder (optional for color)
- 2 tbsp oil
For ground paste:
- ½ cup grated coconut
- 1 tbsp roasted channa dhal (also known as pottu kadalai)
- 1 tsp fennel seeds
- 7 dry red chilies (adjust to taste)
- 5 cashews (optional)
Instructions
- Grind ingredients under "For ground paste" into a fine paste. Use warm water to help grind. Set aside when done.
- Add oil to a pan. Once hot, add fennel seeds and bay leaf.
- Once fennel seeds sizzle, add sliced onions.
- Saute for 2 minutes or until raw smell fades.
- Add potatoes and tomatoes and saute for 2-3 minutes.
- Add salt. Once tomatoes become soft, add ground paste. Mix well.
- Adjust consistency by adding water and spice by adding chili powder, as needed.
- Cook on medium flame until raw smell fades and vegetables are well cooked.
- Serve hot as a side dish for idli or dosa.
