Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine)

Name: Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Yellow Onion (1 Onion thinly sliced); 2 pieces Tomato (2 Tomatoes finely chopped); 8 pieces Curry leaves (8-10 Curry leaves — up to 10); ½ tbsp Sesame Oil (1/2 tablespoon Sesame (Gingelly) Oil); ½ tsp Fennel Seed (1/2 teaspoon Fennel seeds (Saunf)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 5 pieces Dried Red Chili (5 to 6 Dry Red Chillies adjust according to taste — up to 6); ¼ cup Coconut (1/4 cup Fresh coconut chopped); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves finely chopped for garnishing)

Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine) - Indian Curry Recipes (Indian)

35 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu. Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant. Turn off the heat and let them cool.
2Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut. Add a little water to make a smooth paste. keep the masala paste aside. You can proceed to make the tempering.
3To prepare the tempering, heat a kadai on medium heat. Add sesame oil and temper with fennel seeds and curry leaves. Add the sliced onions and tomatoes. Add turmeric powder and salt.Mix well and let them cook on low flame till the tomatoes become soft and pulpy. Add 1 cup of water to the mixture. Now add the ground masala and mix well.Let the gravy simmer for 3-4 minutes.
4After 3-4 minutes, turn off the heat. Transfer Chettinad Vengaya Kosu in a serving bowl.
5Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner.