Chettinad vengaya kosu/onion kosu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until they turn golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add water and simmer the curry for 10-15 minutes until the flavors blend together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To enhance the flavor, you can also add a pinch of garam masala powder at the end.
• For a spicier version, increase the quantity of red chili powder or add green chilies.
• You can adjust the consistency of the curry by adding more or less water according to your preference.

Storage and Serving

• Chettinad Vengaya Kosu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and garnish with fresh coriander leaves for a fresh taste.
• Serve the Onion Kosu with steamed rice, roti, or dosa for a delicious and satisfying meal.