Chettinad Vengaya Kosu

Ingredients

• • Onion (sliced) - 1
• • Tomatoes (chopped) - 2
• • Turmeric powder - ¼ teaspoon
• • Salt - as required
• • Curry leaves - 1 sprig
• • Coriander leaves (chopped, fresh, for garnishing) - a few
• • Oil - 2 tablespoons

Ingredients For Grinding To A Masala Paste

• • Freshly grated coconut - ¼ cup
• • Fennel seeds - 1 teaspoon
• • Poppy seeds - 1 teaspoon
• • Gram dal (fried) - 2 tablespoons
• • Red chillies (dry) - 4

Ingredients For Seasoning

• • Bay leaf - 1
• • Cloves - 4
• • Cardamoms - 2
• • Cinnamon stick - 1 inch
• • Fennel seeds - 1 teaspoon

Method

• 1. Grind the ingredients given under "For Grinding to a Masala Paste" until smooth, adding water as needed.
• 2. Heat oil in a frying pan, add all the seasoning ingredients and fry until aroma rises.
• 3. Add the sliced onions and curry leaves and keep stirring until onions turns golden brown.
• 4. Add chopped tomatoes to the frying onions and stir fry for a minute.
• 5. Add turmeric powder and ground masala paste to the onion mixture and stir well for a minute.
• 6. Add salt and add little more water to the spicy kosu to make it little more loose in consistency.
• 7. Cover the gravy with lid and bring the curry to boil.
• 8. Simmer curry for 10 mins until the oil floats on top and curry slightly thickness. Garnish with curry leaves and coriander leaves.
• 9. Serve hot with idli, dosa or pongal.