Vengaya Kosu

Vengaya kosu:

Origin chettinad, very famous and delicious, toothsome to have more idlies than normal. During nagarathar marriages,  we can taste all type of specialities of this region. Sambar, Milagai chutney, Dangar on the first day and  Vengaya kosu, Pachadi, vethal kuzhambu and kosumalli on the next day and more, they have special menu for all three days of marriage events. This spicy side dish is made out of Onion and tomato, spices grind on the spot to add fresh flavour.Very tasty with dosa, idly and chappati.From that category we will see Vengaya kosu recipe today.

Vengaya kosu
Vengaya kosu
Vengaya kosu
Vengaya kosu


Big onion-3
Potato-1 small or Mango ginger
Tomato-1 big

To grind:
Red chillies-6
Coconut grated-3 tablespoons
Cashew nut-4 or pottukadalai-1 tablespoon
Fennel seeds -1 teaspoon
cumin seeds-1tsp
Tomato -1 medium size

Method to prepare:

1.First grind the coconut, cumin seeds, fennel seeds,tomato and red chilies to a fine paste.

Grind masala
Grind masala

2.Cut the onions, potato and tomato into small pieces.

Cut onion andTomato
Cut onion andTomato

3.Keep the small cooker or the kadai in the stove.

4.Pour 2 table spoon oil, Season with, fennel seeds and curry leaf .

5.Add the onions first, stir for some time and then the potatoes and mango ginge( if you have), finally the tomatoes.

6.Allow them all to cook in the oil itself for 2 or 3 minutes.

7.Now add the ground paste to it and mix well, add 3 to 4 cups water and the salt required, let it boil for 2 to 3 minutes..
Serve with hot idli or Dosa along with bulls eye .

Bull's Eye
Bull’s Eye

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