Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine)

Step 1: To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu

Step 2: Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant

Step 3: Turn off the heat and let them cool

Step 4: Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut

Step 5: Add a little water to make a smooth paste

Step 6: keep the masala paste aside

Step 7: You can proceed to make the tempering

Step 8: To prepare the tempering, heat a kadai on medium heat

Step 9: Add sesame oil and temper with fennel seeds and curry leaves

Step 10: Add the sliced onions and tomatoes

Step 11: Add turmeric powder and salt

Step 12: Mix well and let them cook on low flame till the tomatoes become soft and pulpy

Step 13: Add 1 cup of water to the mixture

Step 14: Now add the ground masala and mix well

Step 15: Let the gravy simmer for 3-4 minutes

Step 16: After 3-4 minutes, turn off the heat

Step 17: Transfer Chettinad Vengaya Kosu in a serving bowl

Step 18: Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner