vengaya kosu / kose
Vengaya Kosu is a spicy onion tomato curry  from the Chettinad kitchens and served as a an accompaniment to idlis, dosas , pongal.
This dish can be made as spicy as you like or keep it milder but makes a delicious side dish and a great change from the regular tiffin sambar.
This dish can be made with only tomatoes also skipping onions and yet makes a great tasty side dish especially when you do not have stock of vegetables  and need a quick side dish .Excellent for bachelors .


1 medium onion thinly sliced
2 tomatoes finely chopped
1 peeled potatoes cubed ( optional )
Pinch of turmeric powder
Salt to taste
Some chopped coriander leaves for garnishing
To grind to a smooth paste
1/4 cup grated coconut
1 tsp fennel seeds
1 tsp poppy seeds
4 Kashmiri red chillies ( depends on your spice preference
I used Kashmiri red chilies for the fiery look and mild spice )
2 tbsp fried gram dal ( pottukadalai / puttani )
To temper
1-2 bay leaves
2 cloves
1 cardamom
1/2  small stick cinnamon
1/2 tsp fennel seeds
2 tbsp gingelly oil


In a  cooker pan add the oil , and add the tempering ingredients one by one .
Add the sliced onions and let it turn translucent , add chopped tomatoes and turmeric powder .  add cubed potatoes , pinch of turmeric powder ,  and little water to cook the mixture till soft .by pressure cooking for 2 whistles.
Meanwhile keep the ground paste ready .
Grind to a smooth paste the ingredients mentioned in step 2.
Now add the ground fragrant paste to the  mixture after cooling pressure cooker,  and stir gently . Add little more water to the mixie to remove the ground paste and add that to the Spicy kosu  / kose to make it little more loose in consistency ( keep the consistency as per your preference ).
by adding potato chunks, we cna mash a few to adjust thickness .
I prefer to have a lighter curry for more dipping with idlis and dosas .
Delicious simple Chettinad Vengaya ( onion ) kosu is ready to be devoured with soft idlis and dosas, Pongal .

Notes .

 The tempering ingredients may also be added by roasting and powdering them as adding them as whole makes the curry spicy and some may not like to bite into spices whole while eating .
You can make them into a garam masala powdered and use as required .
2. This recipe is also made using some chopped cubed potatoes . Purely optional but a Chettinad Vengaya kosu is usually made with simple two veg ingredients .
The key flavor being ground coconut with spices .
3. if you do not have time to grind or do not have fresh coconut to grind, use coconut ,milk, garam masala instead of whole spices.
4. I fyou have only fresh desiccated coconut but no mixie to grind ( in case of bachelors,) then sprinkle some fresh grated coconut over the prepared vengaya kosu, it will be just as yummy .
5. for busy mornings, make a masla powder in advance as a dry mix , that can be used when ever you want this simply yummy curry but no time to grind, esp for late diners as a quick accompaniment for dosa, idli, chapatis.
6. For Chettinad masala powder to prepare such dishes quickly this powder comes handy
Red chillies – 70 to 100 gms using a mix of both kashmiri and spicy variety of red chillies 
Dhaniya / coriander seeds – 50 gms
khus khus /  poppy seeds – 50 gms
fried gram / pottu kadalai  50 grams 
saunf -/ fennel  25 gms
Jeera -/ cumin  25 gms
Pepper – 1 tbsp
Clove – 1 tbsp
dry roast these ingredients or sun dry well till no moisture and grind in mixie to a smooth powder 
The above powder can be used to prepare several Chettinad style dishes, esp potatoes curry, kurma, masala rice varieties .

Enjoy this yummy Vengaya kosu with sponge idlis..


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