Name: Chettinad vengaya kosu/onion kosu recipe by Adaikkammai Annamalai at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: For saute;; Onions sliced – 3; Tomato chopped – 1; Curry leaves - few; Turmeric powder – 1/4 tsp; Salt to taste; Oil – 2 tbsp; For masala paste; (grinding ingredients); Freshly grated coconut – 1/4 cup; Fried gram dal – 1 tbsp; Dried whole red chilli – 7; Sombu / fennel seeds – 1 tsp; For tempering;; Bay Leaf – 1; Cinnamon sticks – 2; Cloves – 4; Cardamom – 3; Fennel seeds – generous pinch

ABOUT Chettinad vengaya kosu/onion kosu RECIPE

Malaysia* , A very spicy side dish,true to the spirit of chettinad culinary delicacies. When we are monotonous of the safe and casual side dish that we prepare, one can go for this.Very tasty with dosa,idly and chappathi,

Ingredients Serving: 3

For saute;
Onions sliced – 3
Tomato chopped – 1
Curry leaves - few
Turmeric powder – 1/4 tsp
Salt to taste
Oil – 2 tbsp
For masala paste; (grinding ingredients)
Freshly grated coconut – 1/4 cup
Fried gram dal – 1 tbsp
Dried whole red chilli – 7
Sombu / fennel seeds – 1 tsp
For tempering;
Bay Leaf – 1
Cinnamon sticks – 2
Cloves – 4
Cardamom – 3
Fennel seeds – generous pinch

Instructions

Grind the ingredients given under masala paste until smooth in a mixi or grinder, adding water as needed.
Heat oil in a pot, when oil is hot add tempering ingredients and fry until aroma rises.
Add the sliced onions and curry leaves to the pot and keep stirring until onions turn glossy and Pink.
Add chopped tomatoes to the frying onions and stir fry for a minute. Add turmeric powder and ground masala paste to the onion mixture and stir well for a minute. Wash the mixi jar in which paste was ground and add it the pot.
Season the curry with required salt and add more water if needed to loosen the thickness of curry. Cover pot with lid and bring the curry to boil. Simmer curry for 10 mins until the oil floats on top and curry slightly thickenss.
If you want the curry to be more spicy, you can also add red chilli powder or increase number of dried red chilies while grinding according to your preferences.
Serve hot with Idli or Dosa.

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