VENGAYA KOSE

                            

         This is a common Chettinad dish which will be served in breakfast. If any one had a chance to taste this in Chettinad marriages they will surely fall in love with this dish.

Hot idlies (topped with Gingely oil) served with Vengaya kose is very tasty and you can eat any number of Idlies. It will be a treat for all spicy lovers.

INGREDIENTS

ONION	2
POTATO	1
TOMATO	1
FENNEL SEEDS	¼ Tsp
SALT	To Taste
OIL	1 Tbsp

To Grind

COCONUT	2 Tbsp
DRY RED CHILLY	4 - 5
FRIED GRAM/POTTUKADALAI	1 Tbsp
FENNEL SEEDS	1 Tsp
POPPY SEEDS	1 Tsp

STEP BY STEP PICTURES

Grind the items given under "To Grind" table by adding little water.

Chop the Onions,Potato,Tomato. (You should slice the Onions into strips).

Heat a Pressure Cooker/Kadai with Oil. Add Fennel Seeds. Then fry the Onions.After it turns transparent add the Potato.

Add the Tomato. Fry until it turns soft.

Now add the grounded paste.

Mix well and add water.


Add salt.


Allow it to boil until the masala blends with Onion mixture.


Spicy Vengaya Kose is ready.


Serve with Idly/Dosai.

NOTES

• If you like Cloves,Cinnamon flavour you can use while tempering.
• The entire dish can be done in Pressure cooker. (After adding the grounded mixture you can transfer the entire contents into Pressure Cooker & keep it for 1 whistle).

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Linking this recipe with " Tried n Tasted - Chettinad Cuisine " and Kitchen Chronicles.