Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chettinad vengaya kosu. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chettinad Vengaya Kosu Recipe is a flavorful spicy gravy from Chettinad cuisine. This gravy is very simple and easy to make with just two basic ingredients, onion and tomato. Alternatively, you can add potatoes to prepare Chettinad Vengaya Kosu along with onions and tomatoes. Chettinad Vengaya Kosu is a mild kurma made primarily with onions and potatoes flavored with coconut and fennel.
Chettinad vengaya kosu is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Chettinad vengaya kosu is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have chettinad vengaya kosu using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chettinad vengaya kosu:
- Take 1 onions
- Prepare 2 Tomatoes
- Make ready 10 curry leaves
- Make ready 3 tsp gingerly oil
- Take For Coconut paste-
- Make ready 1/2 cup coconut
- Get 1/2 tsp fennel seeds
- Take 3 red chillies(adjust according to your taste)
- Make ready 4 cashew(optional)
- Get For tempering-
- Make ready 1/2 tsp fennel seeds
- Prepare 2 cloves
- Take 1 cardamom
- Make ready 1 small cinnamon stick
Serve Chettinad Vengaya Kosu Recipe with Biryani, Ven Pongal and Onion … Chettinad vengaya kosu with its interesting and catchy name is easy to cook. It is tasty with not too much masalas. Flavor of coconut and fennel seeds is the main highlight of the dish. Heat oil in a pot, when oil is hot add tempering ingredients and fry until aroma rises.
Steps to make Chettinad vengaya kosu:
- Dry roast fennel seeds and red chillies once the aroma starts coming switch off the stove and add the coconut and cashew. Mix it once and grind it into a paste by adding little bit of water once it cools down.
- Finely chop the onion, tomato and curry leaves. Heat gingelly oil in a kadai add the fennel seeds, cloves, cardamom, cinnamon stick and then add onion once it turns translucent add tomato and cook till the tomatoes become soft now add turmeric powder and mix it. now add coconut paste and add water and cook till the curry is nicely cooked.
- Serve it with idli, dosa or pongal.
Flavor of coconut and fennel seeds is the main highlight of the dish. Heat oil in a pot, when oil is hot add tempering ingredients and fry until aroma rises. Chettinad cuisine always stands out in the crowd because of its special combination of freshly ground spices. Most obviously because of this reason it has become world-famous. Hot idli's with my own favourite piping hot sambar always gives a godly sensation.
So that is going to wrap it up for this special food chettinad vengaya kosu recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
