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.