Chettinad vengaya kosu/onion kosu | How to make Chettinad vengaya kosu/onion kosu

By Adaikkammai annamalai  |  16th May 2018  |  
5 from 1 review Rate It!
  • Photo of Chettinad vengaya kosu/onion kosu by Adaikkammai annamalai at BetterButter
Chettinad vengaya kosu/onion kosuby Adaikkammai annamalai
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

6

1

About Chettinad vengaya kosu/onion kosu Recipe

Malaysia* , A very spicy side dish,true to the spirit of chettinad culinary delicacies. When we are monotonous of the safe and casual side dish that we prepare, one can go for this.Very tasty with dosa,idly and chappathi,

Chettinad vengaya kosu/onion kosu is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Tamil Nadu cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Chettinad vengaya kosu/onion kosu at your home. Chettinad vengaya kosu/onion kosu by Adaikkammai annamalai will help you to prepare the perfect Chettinad vengaya kosu/onion kosu at your home. You don't need any extra effort or time to prepare this. It just needs 15 minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Chettinad vengaya kosu/onion kosu.

Chettinad vengaya kosu/onion kosu

Ingredients to make Chettinad vengaya kosu/onion kosu

  • For saute;
  • onions sliced – 3
  • tomato chopped – 1
  • curry leaves - few
  • turmeric powder – 1/4 tsp
  • salt to taste
  • oil – 2 tbsp
  • For masala paste; (grinding ingredients)
  • Freshly grated coconut – 1/4 cup
  • Fried gram dal – 1 tbsp
  • Dried whole red chilli – 7
  • Sombu / fennel seeds – 1 tsp
  • For tempering;
  • bay leaf – 1
  • cinnamon sticks – 2
  • cloves – 4
  • cardamom – 3
  • fennel seeds – generous pinch

How to make Chettinad vengaya kosu/onion kosu

  1. Grind the ingredients given under masala paste until smooth in a mixi or grinder, adding water as needed.
  2. Heat oil in a pot, when oil is hot add tempering ingredients and fry until aroma rises.
  3. Add the sliced onions and curry leaves to the pot and keep stirring until onions turn glossy and Pink.
  4. Add chopped tomatoes to the frying onions and stir fry for a minute. Add turmeric powder and ground masala paste to the onion mixture and stir well for a minute. Wash the mixi jar in which paste was ground and add it the pot.
  5. Season the curry with required salt and add more water if needed to loosen the thickness of curry. Cover pot with lid and bring the curry to boil. Simmer curry for 10 mins until the oil floats on top and curry slightly thickenss.
  6. If you want the curry to be more spicy, you can also add red chilli powder or increase number of dried red chilies while grinding according to your preferences.
  7. Serve hot with Idli or Dosa.

My Tip:

You can add cubed potatoes to this curry for making Urulaikizhangu Vengaya Kosu.

Reviews for Chettinad vengaya kosu/onion kosu (1)

Hema Mallik2 years ago

Would love to try this.
Reply
Adaikkammai annamalai
2 years ago
sure,,, sure,,, must try n let me knoq how turn

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