Chettinad Vengaya Kosu: A Spicy Onion & tomato Curry Delight!
What Is Vengaya Kosu?
Vengaya Kosu is a delicious and spicy South Indian curry that's perfect for adding a burst of flavor to your meal. This traditional Chettinad dish is made with onions, potatoes, and a rich coconut paste. It’s a thick, flavorful gravy that pairs wonderfully with dosa, idly, and chapathi.
Vengaya Kosu is a special recipe because of its unique combination of flavors and spices that are true to Chettinad cuisine. Unlike many other curries, this dish features a rich blend of onions, potatoes, and a thick coconut paste that gives it a distinct, spicy taste. The use of fennel seeds and red chilies adds depth and complexity to the gravy.
What makes this recipe special is its ability to turn simple ingredients into a flavorful and aromatic dish. The coconut paste, in particular, gives it a creamy texture and a unique taste that sets it apart from other curries. It’s a great choice for those looking to add a bit of spice and tradition to their meal.
Vengaya Kosu is a delicious and spicy South Indian curry that's perfect for adding a burst of flavor to your meal. This traditional Chettinad dish is made with onions, potatoes, and a rich coconut paste. It’s a thick, flavorful gravy that pairs wonderfully with dosa, idly, and chapathi.
Vengaya Kosu is a special recipe because of its unique combination of flavors and spices that are true to Chettinad cuisine. Unlike many other curries, this dish features a rich blend of onions, potatoes, and a thick coconut paste that gives it a distinct, spicy taste. The use of fennel seeds and red chilies adds depth and complexity to the gravy.
What makes this recipe special is its ability to turn simple ingredients into a flavorful and aromatic dish. The coconut paste, in particular, gives it a creamy texture and a unique taste that sets it apart from other curries. It’s a great choice for those looking to add a bit of spice and tradition to their meal.
- 4 Big Onions
- 1 Big Potato
- 1 Medium size Tomato
- 6 Red Chillies
- 4 tablespoons Grated coconut
- 6 nos Cashew (or use 2 tablespoon roasted gram( Potukadalai))
- 2 pieces Cinnamon stick (Pattai)
- 2 nos Cloves (Kirambu)
- 1 teaspoon Fennel seeds (Perungeerakam)
- Grind Spices: Grind the grated coconut, fennel seeds, and red chilies into a fine paste to use in your Chettinad onion and tomato curry, also known as Vengaya Kosu.
- Prepare Vegetables: Cut the onions, potato, and tomato into small pieces. This will add to the rich texture of the Vengaya Kosu.
- Heat Oil: In a small cooker or kadai, pour 2 tablespoons of oil. Season with pattai (cinnamon sticks), kirambu (cloves), fennel seeds, and curry leaves.
- Cook Vegetables: Add the onions first and stir for a few minutes. Then add the potatoes and cook for another 2-3 minutes. Finally, add the tomatoes to the mix.
- Add Coconut Paste: Mix in the ground coconut paste to the cooking vegetables. (If using a kadai, wait until the vegetables are cooked before adding the coconut paste to ensure your vengaya kosu thickens well.)
- Add Water and Salt: Pour in 3 to 4 cups of water and add salt to taste.
- Cook: If using a cooker, cook for 5 minutes after the first whistle. If using a kadai, cook for another 5 minutes after adding the coconut paste and ensure all the ingredients for your Vengaya Kosu are well-blended.
- Garnish: Finally, garnish with fresh coriander leaves and curry leaves to enhance the flavor of your Chettinad onion and tomato curry.
Serving Suggestions
- With Rice: Serve Vengaya Kosu over hot, steamed rice for a warm and satisfying meal. The spicy, flavorful gravy pairs perfectly with plain rice.
- With Indian Breads: Enjoy Vengaya Kosu with chapathi, roti, or paratha. The thick, spicy gravy is great for dipping these breads.
- For Breakfast: Try Vengaya Kosu with idli or dosa. Its rich onion and tomato flavor adds a delicious twist to your South Indian breakfast.
- In Wraps: Use Vengaya Kosu as a filling for wraps or rolls. It gives a spicy kick and unique taste to your wraps, making them extra tasty.
Expert Tips
- Adjust Water: You can change the amount of water to get the thickness you want. Remember, the gravy will thicken a bit as it sits.
- Chili Options: Feel free to use green chilies instead of red for a different kind of heat.
- Fry for Extra Flavor: Fry the ingredients before grinding them to add extra flavor to your dish.
- Pressure Cooker Option: You can use a pressure cooker to speed up the cooking process.
- Add Coconut Last: Add the coconut gravy only after the potatoes are cooked. This ensures the potatoes cook properly.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
