chettinad vengaya kosu /side dish for idli dosa
Ingredients
- Big onions - 3
- Tomatoes - 2
- Some curry leaves
- Turmeric powder -1/2 tsp
- Salt as per taste
- Oil -1 tbsp
- Chilli powder - 1 tsp
- Saunf/sombu - 1/4 tsp
- Bay leaf/biriyani Nellai - 1-2
- Cinnamon/pattai -1 piece
- Cloves/lavangam - 2-3
- Cardamon/elachi- 2
To grind:
- Grated coconut - 5 tbsp
- Fried gram dal/pottukadalai - 2 tsp
- Cashews - 11/2 tbsp
- Kasa kasa/poppy seeds - 1 tbsp
- Sombu /fennel seeds - 1 tbsp
- Dried red chillies - 4-5 or as needed
Instructions
- Keep ready with all ingredients.
- Grind the to grind ingredients to a smooth paste and keep ready.
- Keep a kadai with oil and add Saunf,bay leaf,cinnamom,cloves and cardamom.
- Add onions that are cut length wise and let it cook till translucent by adding salt for onions.
- Add some curry leaves.
- Add chopped tomatoes and let it become mushy.
- Add turmeric and chilli powder to ground masala itself,then add this to the cooking tomato mixture.
- Add required water to bring to gravy consistency.
- Add required salt needed for the gravy and let all the contents boil till all the rawness goes off.
- Now add some chopped coriander and switch off.
- Serve with idli or dosa.
Notes
You can keep the consistency of the gravy as you need.
Red chillies can be added as per your spice wish.
Red chillies can be added as per your spice wish.