Sunday, February 23, 2014
Vengaya Kosu
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. As the young one’s attempting these recipes are often doubtful of the measures, I am attaching the snaps of the ingredients also now. Experienced people will some times feel boring at the small small details that I mention. It is meant mainly for the newcomers to the kitchen
Ingredients
Big onion-4
Potato-1
Tomato-1
Red chillies-6
Coconut grated-4 table spoons
Cashew nut-6 or pottukadalai-2 table spoons
Pattai-2 bits
Kirambu-2
Fennel seeds (perungeerakam)-1 teaspoon
Method
First grind the coconut, fennel seeds, and red chilies to a fine paste.
First grind the coconut, fennel seeds, and red chilies to a fine paste.
Cut the onions, potato and tomato into small pieces.
Keep the small cooker or the kadai in the stove.
Pour 2 table spoon oil. Season with pattai kirambu, fennel seeds and curry leaf .
Add the onions first, stir for some time and then the potatoes and finally the tomatoes.
Allow them all to cook in the oil itself for 2 or 3 minutes.
Now add the grinded coconut also and mix well(If you are cooking in the kadai, don’t add the coconut first. Let the potatoes in the gravy cook)
Add 3 to 4 cups water and the salt required.
If you are cooking in the cooker cook for 5 minutes after the first whistle.
Those cooking in the kadai add the grinded coconut after all the items in the gravy is finely cooked and cook for another 5 minutes( while cooking in kadai if you add coconut in the beginning in any dish, the vegetables will not get cooked easily).
Finally garnish with coriander leaves and curry leaves
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