CHETTINAD VENGAYA KOSTHU

Vengaya Kosthu (onion kosthu) is a simple and delicious chettinad side dish which pairs good with hot steamed idly/Dosa varieties/Pongal. This Vengaya Kosthu is a one pot dish which is prepared using less ingredients in few minutes, an ideal side dish for busy mornings/dinner. This yummy and tasty Vengaya Kosthu is my family’s all time favourite recipe.

PREPARATION TIME : 5 minutes

COOKING TIME         : 15  minutes

INGREDIENTS: (serves 4 persons)

• Onion large size              - 2
• Tomato medium size     - 2
• Potato medium size       - 1
• Mustard seeds                - 1/2 spoon
• Urad dal                           - 1/2 spoon
• Fennel seeds/sombu     - 1/2 spoon
• Cinnamon stick              - 1
• Curry leaves                    - 6-8 leaves
• Oil                                     - 2 spoons
• Water                               - 750 ml
• Coriander leaves
• Salt

For grinding:

• Red chillies                       - 5
• Coconut chopped           - 3 spoons
• Pottukadalai/Gram dal   - 2 spoons
• Fennel seeds/sombu      - 1 spoon

DIRECTIONS:

1. Get ready with all the ingredients. Chop the onion, potato and tomato as shown in the picture.

2. Heat oil in a cooker. Add mustard seeds, urad dal, cinnamon stick and fennel seeds, let them crackle.

3.  Add the chopped onions, salt and curry leaves. Saute well until the onions turns soft.

4. Add the chopped potatoes and saute well.

5. Add the chopped tomatoes and saute well until they turn soft and mushy.

6. Now grind red chillies, pottukadalai, fennel seeds and coconut to a fine paste by adding little water, in mixie.

7. Add the freshly ground paste and saute well for a minute or two.

8. Add 750 ml water and check for salt. (Tip: The Consistency of kosthu should be like slightly thick like korma.)

9. Pressure cook for 1 whistle in high flame and sim the flame and cook for 5 minutes. Switch off the flame and allow to cool.

10. Once pressure releases open the cooker lid and add coriander leaves. Stir well. 

11. Your Chettinad Vengaya Kosthu is ready to Enjoy!. Serve with hot steamed Idli or Dosa.

ADDITIONAL TIPS:

=> I grinded red chillies, you can also use red chilli powder. The freshly ground paste add some exotic flavour to the dish.

=> Instead of pottukadalai you can use 6-8 cashews/skin peeled-almonds/khus khus.

=> The fennel seeds gives nice flavour to the dish, please do not skip it while grinding.

=> The specified amount of spiciness is  sufficient for me, if you need more or less spicy adjust the quantity of red chillies accordingly.

=> The consistency of kosthu should be slightly thick like korma. If its too watery, adjust the required consistency by adding some idli batter at the end, and allow to cook for a minute or two.