Vengaya Kosu is a modified form of Sambhar made with out dhal and with red chilli, tomato, onion and potatoes. This is a Chettinad Recipe mostly made as side dish for the tiffin varieties for breakfast or inner. Vengaya Kosu is the most common side dish prepared only by Chettinad Nagarathars, but now a days some restaurants are also serving this along with Dosa or Idli.
The specialty of this side dish is that it goes well with idli or dosa. Usually sambar is the only side dish served with the idli or dosa, but Chettinad Nagarathars have many side dishes, such as Kosumalli, Pachadi, etc,.
The taste of Vengaya Kosu depends on the nature of the tomatoes. If you select the fresh, ripe ones it will taste good.
Vengaya Kosu is easy to make and can be made with a lot of variations to suit your taste.
Come let us see how to make Vengaya Kosu
Ingredients:
- Onion – 2
- Tomato – 2
- Potato – 1
- Curry leaves – few
- Sambar powder – 2 tsp
- Salt – to taste
- To temper
- Oil – 2 tblsp
- Mustard – ½ tsp
- Urad dal – ½ tsp
Method:
Chop onion and tomato finely. Peel and chop potato into small cubes. Heat oil in a frying pan and add mustard and urad dal.
When they crackle add curry leaves and onion and sauté for a few minutes. Then add tomato and potato and sauté till tomato become soft.
Add sambar powder and salt and add two cups of water. Cover the pan with a lid and allow it to cook till done.
Mix two teaspoon of idly batter in ½ cup of water without lumps. Add it to the vengaya kosu and boil for a few more minutes. Serve hot with idly or dosa.
Note:
Adding idly batter is to thickining the vengaya kosu.
If you want , You can add coconut paste at the end.
Add ½ tsp fennel, ½ tsp cumin and 4 tblsp coconut in a mixie and grind it smoothly and add in the vengaya kosu for richness.
We can add gingelly oil while serving.
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