Another authentic Chettinad Recipe is this Vengayam Kos (its generally called Vengaya Kos). This is a weekly dish that is made for Idly/Dosa in every chettinad homes. This is a coconut based gravy and not many ingredients required. It tastes really great. Vengaya Kos will be an option for all who make idly/dosa as breakfast everyday. It’s also a good option for Idiyappam as well.
This is a very easy recipe, that no one could go wrong with it. The main flavor is from the fennel. But adding more will spoil the taste. The roasted gram dal/pottukadalai is added to make the gravy thick.
Hope you all will try and let me know how much you liked it.
Cuisine: Indian(South) | Category: Side Dishes For Idly/Dosa / Chettinad Recipes | Prep time: 10 mins | Cook time: 20 mins | Serves: 4
- Onion – 2 big sized (chop as shown below)
- Potato – 1 big sized (chop as shown below in the picture)
- Tomato – 2 big sized (roughly chop)
- Salt as needed.
- Grated Coconut – 1/2 cup
- Roasted Gram Dal/Pottukadalai – 1/3 cup (measured flat)
- Fennel/Sombu – 1/8 cup (measured flat)
- Dry Red Chilli – 2 nos. (reduce or increase according to spice level)
- Fennel/Sombu – 1/2 tsp.
- Urad dal/Ulunthu – 1 tsp.
- Pepper/Kadugu – 1/4 tsp.
- Curry leaves – a spring.
- Take all your ingredients ready.
- Chop the onion, potato and tomato as shown.
- Take the grated coconut, fennel, roasted gram dal/pottukadalai and dry red chilies in a blender.
- Add 1 1/2 tomatoes to the blender and grind everything to a smooth paste.
- Take little oil in a pressure cooker.
- Temper Fennel, Urad Dal & pepper along with few curry leaves.
- Now add onion and saute it for a while.
- Add required amount of salt to fasten the sauteing of onion.
- After sometime add the potato and saute for few mins.
- Now time to add the chopped tomatoes. I added 1/2 tomato.
- After few mins add the ground paste to the cooker and add required amount of water.
- Check the taste at this stage and add salt or red chilli powder if needed.
- Pressure cook everything for just one whistle in medium flame.
- Open the pressure cooker after the pressure releases.
- Vengayam kos is all ready to be served with Idly/dosa or Idiyappam.
Note : Grinding the tomatoes gives body to the gravy. This step can be avoided and the tomatoes can be added directly without grinding them.
Those who prefer less coconut can add little and grind the tomatoes for a thick gravy.
If the gravy becomes thin add little rice flour slurry. This will make the gravy thick.
Another way to thicken is to add little dosa batter.
The Vengayam Kos is ready to be served. Serve them with Idly/Dosa or Idiyappam. Try and let me know if you liked it.
10 thoughts on “Vengayam Kos/Onion Tomato Gravy with Potato”
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