chettinad vengaya kosu /side dish for idli dosa
Chettinad cuisine always stands out in the crowd because of its special combination of freshly ground spices. Most obviously because of this reason it has become world-famous. Hot idli’s with my own favourite piping hot sambar always gives a godly sensation.This Chettinad Vengaya Kosu is one such special gravy that is served with idli or dosa. I have a similar kind of sambar using onions and tomatoes in my blog but without any masala.It was a instant sambar that I make regularly for idli or dosa. I came to know about this chettinad vengaya kosu when watching a cookery show. I immediately wanted to try this and it turned out very good. Each one have their own variations and accordingly the taste also differs. It has surely added a variation to my list of side dishes. If you are avoiding cashews then add fried gram alone and do the sambar. I like to have this chettinad vengaya kosu to be medium thick not runny or too thick.
Related Articles
chettinad vengaya kosu /side dish for idli dosa
INGREDIENTS:
Big onions – 3
Tomatoes – 2
Some curry leaves
Turmeric powder -1/2 tsp
Salt as per taste
Oil -1 tbsp
Chilli powder – 1 tsp ,Saunf/sombu – 1/4 tsp
Bay leaf/biriyani Nellai – 1-2
Cinnamon/pattai -1 piece
Cloves/lavangam – 2-3
Cardamon/elachi- 2
To grind:
Grated coconut – 5 tbsp
Fried gram dal/pottukadalai – 2 tsp
Cashews – 11/2 tbsp
Kasa kasa/poppy seeds – 1 tbsp
Sombu /fennel seeds – 1 tbsp
Dried red chillies – 4-5(or as needed)
METHOD:
1.Keep ready with all ingredients.
2.Grind the to grind ingredients to a smooth paste and keep ready.
3.Keep a kadai with oil and add Saunf,bay leaf,cinnamom,cloves and cardamom.
4.Add onions that are cut length wise and let it cook till translucent by adding salt for onions.
5.Add some curry leaves.
6.Add chopped tomatoes and let it become mushy.
7.Add turmeric and chilli powder to ground masala itself,then add this to the cooking tomato mixture.
8.Add required water to bring to gravy consistency.
9.Add required salt needed for the gravy and let all the contents boil till all the rawness goes off.
10.Now add some chopped coriander and switch off.
11.Serve with idli or dosa.
Ingredients
- Big onions - 3
- Tomatoes - 2
- Some curry leaves
- Turmeric powder -1/2 tsp
- Salt as per taste
- Oil -1 tbsp
- Chilli powder - 1 tsp
- Saunf/sombu - 1/4 tsp
- Bay leaf/biriyani Nellai - 1-2
- Cinnamon/pattai -1 piece
- Cloves/lavangam - 2-3
- Cardamon/elachi- 2
- Grated coconut - 5 tbsp
- Fried gram dal/pottukadalai - 2 tsp
- Cashews - 11/2 tbsp
- Kasa kasa/poppy seeds - 1 tbsp
- Sombu /fennel seeds - 1 tbsp
- Dried red chillies - 4-5(or as needed)
Instructions
- Keep ready with all ingredients.
- Grind the to grind ingredients to a smooth paste and keep ready.
- Keep a kadai with oil and add Saunf,bay leaf,cinnamom,cloves and cardamom.
- Add onions that are cut length wise and let it cook till translucent by adding salt for onions.
- Add some curry leaves.
- Add chopped tomatoes and let it become mushy.
- Add turmeric and chilli powder to ground masala itself,then add this to the cooking tomato mixture.
- Add required water to bring to gravy consistency.
- Add required salt needed for the gravy and let all the contents boil till all the rawness goes off.
- Now add some chopped coriander and switch off.
- Serve with idli or dosa.
Notes
You can keep the consistency of the gravy as you need. Red chillies can be added as per your spice wish.
Related articles across the web
The post chettinad vengaya kosu /side dish for idli dosa appeared first on .
