📝 About This Recipe
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
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1
Heat oil in a pan or kadai over medium heat. Add mustard seeds, urad dal, and fenugreek seeds. Let them splutter.
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2
Add curry leaves and asafoetida. Sauté for a few seconds until fragrant.
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3
Add the finely chopped onions and sauté until they turn translucent and soft, about 5-7 minutes.
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4
Add the chopped tomato and cook until it softens and becomes mushy, about 3-4 minutes.
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5
Add turmeric powder, red chilli powder, and coriander powder. Sauté for a minute until the raw smell of the spices disappears.
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6
Pour in the extracted tamarind pulp and add salt to taste. Mix well.
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7
Add about 1/2 to 1 cup of water, depending on the desired consistency of the gravy. Bring it to a boil.
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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.
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9
If using, add jaggery or sugar and stir until dissolved. Cook for another 1-2 minutes.
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10
Check the seasoning and adjust salt or spices if needed. The Vengaya Kosu is ready to serve.
💡 Chef's Tips
For a smoother gravy, you can blend the sautéed onions and tomatoes before adding the spices and tamarind pulp. Adjust the amount of tamarind and jaggery/sugar to balance the tanginess and sweetness according to your preference. You can add a pinch of roasted fenugreek powder towards the end for an extra aroma. Ensure the onions are well-cooked for a good texture in the gravy. This gravy tastes even better the next day as the flavors develop further.
🍽️ Serving Suggestions
Idli Dosa Upma Pongal Plain Rice