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.
- 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)
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.
- 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.
- 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.
Spicy vengayakhosh is ready, serve it with crispy ghee dosai and enjoy your dinner.
- Adding moong dhal is optional, but it gives you a nice taste and also helps in thickening the gravy. Add only two spoons.