Onion Kose-Vengaya Kose

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 - Onions (chopped lengthwise)
  • 3 Tomatoes (chopped finely)
  • 1 - Potato (large and diced thinly)
  • 1 - Green chilli (slit opened)
  • 1/2 tsp - Fennel seeds
  • 1inch Cinnamon stick
  • a few curry leaves
  • Salt
  • Oil
  • To grind:
  • 4 - Dry red chillies
  • 2 tbsp - Fried channa dal/Pottukadalai or 5 - Cashews
  • 3 tbsp - Grated coconut
  • 1 tsp - Fennel seeds
  • 1 tbsp - Poppy seeds

How to Make Onion Kose-Vengaya Kose

  • Grind the ingredients given under the list 'to grind' as fine paste with enough water and keep aside.
  • Heat oil, fry the fennel seeds and cinnamon stick until they turn brown.
  • Add slit green chillies, curry leaves and fry for a few more minutes.
  • Add the sliced onions, chopped tomatoes, cook for a few minutes until the onions and tomatoes get cooked well.
  • Now add the diced potatoes to the vegetables and cook for a few more minutes.
  • Add the masala paste to the vegetables and cook for a few seconds.
  • Finally add enough water, cook everything on medium flame until the gravy gets thickened.
  • Serve hot with idlis or dosas.
  • Recipe courtesy: Priya Easy N Tasty Recipe