VENGAYA GOTSU

 

Heard this name? Might be. In chettinad houses they use to call this name for a spicy sidedish.Its nothing but a gravy for idly and dosa which is prepared with onions and grinded coconut with spices along with aromatic garlic. You can very well name it as a onion tomato gravy. If you are a onion lover, sure you have to peek into the ingredients of this flavorful and aromatic side dish which is my house favorite for murugal(crispy)dosai.

INGREDIENTS(servings 4-5)

  • 350gms of julienned(long thin slices)big onions.
  • 3-4 pieces of ripe tomatoes.
  • 1 teaspoon oil for tempering.
  • curry leaves.
  • 3 teaspoons of tamarind water.
  • 2 teaspoons of boiled and mashed moong dhal.(optional)
  • water.

INGREDIENTS FOR GRINDING(smooth paste)

  • 70gms of coconut flakes.
  • each 1 teaspoon of fennel and cumin seeds.
  • 4-5 garlic cloves.
  • 5 red chilies.(adjust according to your spiciness.)
  • 2-3 peppercorns.

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METHOD

  • Grind all the ingredients for the masala into a smooth paste and keep it aside.
  • Heat the pan(am preparing in a claypot,you can try it with any pan of your choice.)add oil,peppercorns,once it splutters add curry leaves and onions, salt and sauté until onions turns slightly brown in color.
  • Next add tomatoes and cook until they get smashed, to that add the grinded masala.

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  • Add tamarind water and plain water to adjust consistency, salt and also the mashed moong dhal, cover the lid and cook until the raw smell of masalas goes away.
  • Make sure your gravy does not turn too thick. Garnish with curry leaves.

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Spicy vengayakhosh is ready, serve it with crispy ghee dosai and enjoy your dinner.

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NOTE

  • Adding moong dhal is optional, but it gives you a nice taste and also helps in thickening the gravy. Add only two spoons.