Description

Vengaya Kosu is a simple yet incredibly flavorful South Indian side dish made with onions. It's a quick and easy recipe, perfect for pairing with various breakfast and lunch items. This tangy and slightly sweet gravy offers a delightful contrast to traditional chutneys.

Ingredients

Main Ingredients

• 3 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• small lemon sized ball Tamarind (soaked in 1/2 cup warm water and pulp extracted)
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Jaggery or Sugar (optional, adjust to taste)
• Salt (to taste)

For Tempering

• 2 tablespoons Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1/4 teaspoon Fenugreek Seeds
• 1 sprig Curry Leaves
• a pinch Asafoetida (Hing)

Instructions

1. Heat oil in a pan or kadai over medium heat. Add mustard seeds, urad dal, and fenugreek seeds. Let them splutter.
2. Add curry leaves and asafoetida. Sauté for a few seconds until fragrant.
3. Add the finely chopped onions and sauté until they turn translucent and soft, about 5-7 minutes.
4. Add the chopped tomato and cook until it softens and becomes mushy, about 3-4 minutes.
5. Add turmeric powder, red chilli powder, and coriander powder. Sauté for a minute until the raw smell of the spices disappears.
6. Pour in the extracted tamarind pulp and add salt to taste. Mix well.
7. Add about 1/2 to 1 cup of water, depending on the desired consistency of the gravy. Bring it to a boil.
8. Reduce the heat to low, cover the pan, and simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly. Stir occasionally.
9. If using, add jaggery or sugar and stir until dissolved. Cook for another 1-2 minutes.
10. Check the seasoning and adjust salt or spices if needed. The Vengaya Kosu is ready to serve.