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Chettinad Vengaya Kosu - செட்டிநாடு வெங்காய கோஸ்
Chettinad style mild kurma made with onion and potatoes. Perfect sider dish for Idli, Dosa or Chapati!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
chettinad, Indian, south indian, tamil nadu
Keyword:
chettinad, kurma, side dish, vengayakosu
Servings:
4
Author:
Mullai Madavan
Ingredients
For gravy
1
cup
Onion
cut lengthwise
1/4
cup
Potato
thin cut
1
cup
Tomato puree
1/4
cup
Masala paste
1
cup
Water
1
teaspoon
Fennel seeds
1
small
Cinnamon stick
6
each
Curry leaves
2
tablespoon
Oil
2
tablespoon
Coriander leaves
chopped, for garnish
1.5
teaspoon
Salt
or to taste
For masala paste
1/4
cup
Fresh Grated Coconut
1/2
teaspoon
Fennel seeds
1
teaspoon
Spicy Red Chilli Powder
1/4
cup
Water
For Tomato puree
2
large
Tomatoes
to blanch
Instructions
Prep work
Boil tomatoes in enough water for 5 minutes over high flame. Let cool, peel the skin off and make a thick puree.
Make a thick paste with coconut, fennel seeds, red chilli powder and water.
Thinly slice onions and cut potatoes into thin strips.
To make the gravy
Heat oil in a pan and temper with fennel seeds, cinnamon stick and few curry leaves.
Saute onions over medium flame for few minutes. Followed by potatoes with little salt.
Reduce flame to low, cover and cook for 3 minutes.
Now, add in tomato puree and masala paste along with remaining salt and water.
Stir it lightly, reduce flame to low, cover and cook for 10 minutes.
When done, garnish with coriander leaves and finish.
Serve with steaming hot idli or kal dosa!