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Vengaya Kosu, a vegetarian gravy that has a right blend of spice and tangy flavor. This mouth-watering gravy is served as an accompaniment for Idli/Dosa or even for Roti. The freshly ground spices along with coconut, fennel and poppy seeds is the main flavor for this gravy.

Most of us prepare Coconut Chutney or Sambar for Idli/Dosa. Chutney or Sambar is usual for us. Sometimes, we get bored with the regular accompaniments or want to surprise our family and friends with a unique food. Masala gravies like Kadappa, Veg Kurma and this Kosu tastes so much unique and perfect with Idli/Dosa.

Table of Contents

You can also try other unique accompaniments for Idli/Dosa:

Recipe Card:

Instructions with Step by Step Pictures

Finely slice the onions and chop tomatoes and keep it aside. Peel the potatoes, chop it into cubes and keep this aside

GRINDING PROCESS

Take all the grinding ingredients in a mixer and grind it to a nice paste. Once the grinding ingredients are ground to a fine paste, take it into a bowl and keep it aside

TEMPERING PROCESS

Heat oil in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, split urad dal and fry till the dal turns light brown

MAKING KOSU

To the pan, add sliced onions and saute till the onions turn translucent

Once the onions turn translucent, add chopped tomatoes and mix well. Also, add cubed potatoes to the pan. Add 1 Cup of water and allow the potato to cook till it is tender

Once the potatoes are cooked, add the ground masala along with salt and give a good mix. Adjust the consistency of Kosu by adding water. Keep in high flame for 5 mins. Switch off the flame. Finally garnish with curry leaves and coriander leaves.