Chettinad Vengaya Kosu | How to make Chettinad Vengaya Kosu

By Jinoo Jayakrishnan  |  14th May 2016  |  
4.5 from 2 reviews Rate It!
  • Chettinad Vengaya Kosu, How to make Chettinad Vengaya Kosu
Chettinad Vengaya Kosuby Jinoo Jayakrishnan
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

244

2





Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

About Chettinad Vengaya Kosu Recipe

Chettinad style spicy onion gravy.

Chettinad Vengaya Kosu is a delicious dish which is enjoyed by the people of every age group. The recipe by Jinoo Jayakrishnan teaches how to make Chettinad Vengaya Kosu step by step in detail. This makes it easy to cook Chettinad Vengaya Kosu in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Chettinad Vengaya Kosu at home. This amazing and mouthwatering Chettinad Vengaya Kosu takes 10 minutes for the preparation and 15 minutes for cooking. The aroma of this Chettinad Vengaya Kosu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chettinad Vengaya Kosu is a good option for you. The flavour of Chettinad Vengaya Kosu is palatable and you will enjoy each and every bite of this. Try this Chettinad Vengaya Kosu and impress your family and friends.

Chettinad Vengaya Kosu

Ingredients to make Chettinad Vengaya Kosu

  • onions 2, chopped
  • tomato 1, Chopped
  • garlic 2 pods
  • ginger an inch
  • Kuskus 1 tsp
  • fennel seeds 2 tsp
  • Grated coconut 1/2 cup
  • turmeric powder 1/2 tsp
  • Sambar powder 1 tsp
  • salt to taste
  • oil as required

How to make Chettinad Vengaya Kosu

  1. Saute onions, ginger and garlic until the onions turn pink.
  2. Grind the sauteed mixture along with coconut, khus khus and fennel seeds 1 tsp.
  3. Heat oil in a cooker, saute fennel seeds 1 tsp. Add chopped tomatoes and saute until mushy.
  4. To this, add the ground paste. Mix well. Add turmeric powder, Sambar powder or curry masala powder and salt.
  5. Cook it for 3-4 whistles. Garnish with chopped coriander leaves. Serve hot with idlis/dosas.

My Tip:

Potato cubes can be added after sauteing tomatoes. Sambar powder can be replaced with curry masala powder or just the chilli powder but tastes differ. Shallots can be used in place of big onions for a better taste. In that case 1 cup shallots have to be used.

Reviews for Chettinad Vengaya Kosu (2)

Bhuvanes Bharath6 months ago

சுடு சாதத்துடன் சாப்பிபட்டால் சுவையோ சுவை
Reply

Reema Thukral2 years ago

Yummy recipe!
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