ChettinadLunchVegetarian

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 servings
Cuisine: Chettinad
Ingredients: 1 onion - thinly sliced; 2 tomatoes - finely chopped; 8 -10 curry leaves; 1/2 tablespoon sesame (gingelly) oil; 1/2 teaspoon fennel seeds (saunf); 1/2 teaspoon turmeric powder (haldi); salt - to taste; 5 to 6 dry red chillies - adjust according to taste; 1/4 cup fresh coconut - chopped; 2 sprig coriander (dhania) leaves - finely chopped for garnishing

A vegetarian Chettinad recipe with onion - thinly sliced, tomatoes - finely chopped, -10 curry leaves. Ready in 35 min, serves 4.

Curated byRamesh Kumar🇮🇳

Calories

550kcal

Estimated Cost

₹250-400

Carbs63g

Protein37g

Fats17g

Servings Scaler

Instructions

18 steps

1
To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu
2
Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant
fennel seeds (saunf)(1/2 teaspoon)to 6 dry red chillies - adjust according to taste(5)
3
Turn off the heat and let them cool
4
Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut
fennel seeds (saunf)(1/2 teaspoon)fresh coconut - chopped(1/4 cup)
5
Add a little water to make a smooth paste
6
keep the masala paste aside
7
You can proceed to make the tempering
8
To prepare the tempering, heat a kadai on medium heat
9
Add sesame oil and temper with fennel seeds and curry leaves
-10 curry leaves(8)sesame (gingelly) oil(1/2 tablespoon)fennel seeds (saunf)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnishing(2)
10
Add the sliced onions and tomatoes
onion - thinly sliced(1)tomatoes - finely chopped(2)
11
Add turmeric powder and salt
turmeric powder (haldi)(1/2 teaspoon)salt - to taste
12
Mix well and let them cook on low flame till the tomatoes become soft and pulpy
tomatoes - finely chopped(2)
13
Add 1 cup of water to the mixture
14
Now add the ground masala and mix well
15
Let the gravy simmer for 3-4 minutes
16
After 3-4 minutes, turn off the heat
17
Transfer Chettinad Vengaya Kosu in a serving bowl
18
Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner
onion - thinly sliced(1)tomatoes - finely chopped(2)-10 curry leaves(8)fresh coconut - chopped(1/4 cup)sprig coriander (dhania) leaves - finely chopped for garnishing(2)

Rate this recipe

Chettinad Style Pepper Mushroom (Recipe In Hindi)

⏱️ 35 min

Chettinad Rasam Powder Recipe

⏱️ 35 min

Chettinad Masala Powder Recipe - Chettinad Masala Powder Recipe

⏱️ 15 min

Chettinad Pakora Curry Recipe

⏱️ 50 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

ChettinadLunchVegetarian

Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine)

A vegetarian Chettinad recipe with onion - thinly sliced, tomatoes - finely chopped, -10 curry leaves. Ready in 35 min, serves 4.

Curated byRamesh Kumar🇮🇳

Cook Time35 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

63g(46%)

Protein

37g(27%)

Fats

17g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 10 COLLECTED

Directions

18 steps

1
To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu
2
Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant
fennel seeds (saunf)(1/2 teaspoon)to 6 dry red chillies - adjust according to taste(5)
3
Turn off the heat and let them cool
4
Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut
fennel seeds (saunf)(1/2 teaspoon)fresh coconut - chopped(1/4 cup)
5
Add a little water to make a smooth paste
6
keep the masala paste aside
7
You can proceed to make the tempering
8
To prepare the tempering, heat a kadai on medium heat
9
Add sesame oil and temper with fennel seeds and curry leaves
-10 curry leaves(8)sesame (gingelly) oil(1/2 tablespoon)fennel seeds (saunf)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnishing(2)
10
Add the sliced onions and tomatoes
onion - thinly sliced(1)tomatoes - finely chopped(2)
11
Add turmeric powder and salt
turmeric powder (haldi)(1/2 teaspoon)salt - to taste
12
Mix well and let them cook on low flame till the tomatoes become soft and pulpy
tomatoes - finely chopped(2)
13
Add 1 cup of water to the mixture
14
Now add the ground masala and mix well
15
Let the gravy simmer for 3-4 minutes
16
After 3-4 minutes, turn off the heat
17
Transfer Chettinad Vengaya Kosu in a serving bowl
18
Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner
onion - thinly sliced(1)tomatoes - finely chopped(2)-10 curry leaves(8)fresh coconut - chopped(1/4 cup)sprig coriander (dhania) leaves - finely chopped for garnishing(2)