Unveiling the Essence of Chettinaad Vengaya Kosu!

Unravelling the Flavours of Chettinaad: Vengaya Kosu

    Soft, pillowy idlis that practically melt in your mouth, accompanied by a subtle curry that's a blend of flavours, is what this Chettinad Vengaya Kosu is all about. Welcome to the world of Chettinaad Cuisine and the pride of the place, which encompasses their rich culinary tapestry. This is one of the ubiquitous curries from their Paraphernalia - the Chettinaad Vengaya Kosu. A culinary gem that traces its roots to the vibrant Chettinaad cuisine.

    It all started when I crossed paths with my friend Priya, a proud representative of the Chettinaad community. Her culinary prowess not only blessed me with the most heavenly idlis, but also introduced me to this wonderful Vengaya Kosu recipe and a few other Chettinaad specialities. 

    Before diving into the secrets of Vengaya Kosu, let's take a moment to appreciate the idlis that serve as its worthy companion. Priya's idlis are a work of art – snowy white, impossibly soft, and utterly fluffy. It's almost a crime to use words to describe their texture – you have to taste it to believe it.

Unveiling the Essence of Chettinaad Vengaya Kosu!

    Now, let's talk about Chettinad Vengaya Kosu. A subtle curry, it features big onions, potatoes, coconut, and a symphony of spices ground into a paste. The result? A concoction that elevates the humble idli to a gastronomic masterpiece.

    This dish isn't just about the delightful pairing of idlis and curry; it's a reflection of the Chettinaad community's culinary heritage. The flavours, the techniques – each element has a story to tell, echoing the traditions passed down through generations.

Explore an Array of Chettinaad Culinary Delights – Click Here for More Scrumptious Recipes!

Side Dish Extravaganza for Idli and Dosa – Explore More Here

"Savouring Chettinaad: A Symphony of Flavours with Vengaya Kosu and Soft fluffy Idlis!"

Unveiling the Essence of Chettinaad Vengaya Kosu!

Ingredients:

For Vengaya Kosu:

 

Method:

• Prepare the Ingredients: Start by finely slicing the big onions lengthwise. Dice the potato into small pieces, and chop the tomato, setting it aside for later.
• Coconut Paste: Grate 4 tablespoons of coconut. In a grinder, blend the coconut with 1 tablespoon of Pottukadalai, dry red chillies, and fennel seeds until you achieve a smooth and fine paste.
• Sauté the Aromatics: Heat oil in a pressure cooker. Add Cinnamon, cloves, and fennel seeds to the oil, frying them briefly over a low flame. Add a spring of Curry leaves and then add the sliced onions and sauté until they turn translucent.
• Add the Essentials: Sprinkle a touch of turmeric powder and stir quickly. Incorporate the finely chopped tomatoes, cooking them gently until they become soft and fully cooked.
• Infuse the Potatoes: Add in the diced potatoes, along with a dash of salt for taste. Pour in the coconut paste, ensuring a thorough mix of flavours.
• Pressure Cook to Perfection: Cover the pressure cooker and let it cook over a medium-low flame for one whistle. Turn off the heat and allow the pressure to release naturally.
• Garnish and Serve: Sprinkle a generous handful of fresh coriander leaves over the Vengaya Kosu for that final touch of freshness. Pair it with those heavenly idlis, dosas, or uttapams, and voilà – a feast fit to satiate your senses!

Unveiling the Essence of Chettinaad Vengaya Kosu!

 Notes & Tips:

• Enhance the Visual Appeal: For a visually pleasing presentation and the desired texture of Onions in Vengaya Kosu, opt for lengthwise cuts when chopping the onions.
• Unique Twist with Mango Ginger: Consider adding a small piece of Mango Ginger for a distinctive & authentic touch. Some recipes embrace this ingredient to elevate the flavour profile.
• Substitutions: Feel free to substitute Pottukadalai with cashew nuts, adding a creamy richness to your Vengaya Kosu.
• Tailor the Spice Levels: Adjust the spice levels to match your taste preferences. Whether you prefer a mild hint or a fiery kick, customize the seasoning to suit your palate. Though, this Curry is a subtle and mildly spiced one.
• Curry's Magic with Hot Idlis: Experience the true enchantment of the curry by serving it with piping hot idlis, dosas. The combination enhances the overall dining experience, bringing out the magic in each bite.

    In a world brimming with culinary wonders, Chettinaad Cuisine stands tall, a testament to the rich tapestry of Indian cuisine. As you embark on your gastronomic adventure, savour each bite, and let the flavours of Vengaya Kosu transport you to the heart of Chettinaad.

MADURAI KARI DOSAI

    "Sangam Valartha Madurai,  Tamizh Valartha Madurai", Madurai just didn't embrace and encourage learned men and literature but also paved a culinary path laced with hospitality.  Madurai’s food is a happy union of all these influences, mainly that of Chettinaad cuisine, known for its fiery flavours.  Madurai known as Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  

    Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa.  As I see, Madurai is hardly the sort of city where you can linger over a relaxed meal or enjoy fine dining, but food is taken very seriously by the locals.  Madurai is not a city which flaunts vibrant restaurants and if you want real food with real taste then you should hardly try not to notice the ambience.  But, as my husband says, there comes the real taste.

    With a wide arena of world-famous Madurai style Street food, with Idlis and Parottas, here we are going to talk about Kari Dosai.  Madurai's most famous Simmakkal Konar Mess Kari Dosai. A three layered thick Dosa, layered with an omelette and then covered with minced mutton/Kothu Kari Masala. This dosai will definitely change your opinion about the extent to which dosas have evolved.  The Konars - are a community of cowherds and goat herds. A community which rears cattle catering Offal dishes sounds shocking though.  As said, "கொன்றால் பாவம் தின்றால் போச்சு!!!"

    If Parotta found its popularity in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food. 

    Speaking the truth, I never have had an opportunity to taste this popular Madurai Kari Dosai which is famous in Simmakkal Konar Kadai.  But ever since I came across this Kari Dosai, wanted to make it and I made it for lunch.  Lunch is one meal we eat heartily, and I planned it during the recent Lock down when all were at home.  With my over whelming attitude, I bought up the hot Dosa griddle with a Kari Dosai all the way from my kitchen to the dining table(which is just 2 steps away) to top it up in my husband's plate.  And there went a mishap, he just extended his hands to spoon in the Salna, and the dosa griddle scorched his back.  I went down with my guilt and ran for a piece of ice cube.  Two hot lines got scorched at his back and the scar took a few days to vanish and until then he enjoyed making me feel guilty of my mishap.  Lesson Learnt: "Never ever bring the dosa griddle(or whatsoever which is hot) to the dining table. Take extra safety measures while handling hot utensils/dishes".

MADURAI KARI DOSAI

    Well, coming back to MADURAI KARI DOSAI - I made this Kari Dosa with a hearty spread of Kothu Kari Masala cooked in a typical Madurai Chukka Varuval Style.  Then what we need is a simple Dosa Batter.  We need to pour thick Dosas as for an Uthappam. Do not spread the Dosa. Spoon out some beaten Egg over the Dosa and top it up with Kothu Kari Masala, drizzle a hearty spoon of Gingelly Oil, cover and cook until the Dosa & Eggs are cooked.  Finally, garnish the Dosa with finely chopped Coriander Leaves. Here you go with a hot Madurai special Kari Dosai.  Serve it along with plain or Chicken/Mutton Salna or any other Curry or Chutney of your choice.  This Kari Dosai is sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and above all it is served along with another Madurai speciality - Salna. Any way, it is an utter indulgence topped with decadence.

For more Recipes from MADURAI CUISINE, Click here...

MADURAI KARI DOSAI

What you may need for this Kari Dosai:

INGREDIENTS:

METHOD:

For Madurai Kari Dosai:

• Beat the Eggs along with Salt and keep it aside.(can add Pepper to it if you prefer).
• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Spoon in a ladle of beaten Egg and spread it out on top of the Dosa.
• Wait for a few minutes.  Let it cook halfway through.
• Now spoon in Kothu Kari Masala and spread it out evenly on top of the Egg spread Dosa.
  
• Keep the flame at low while cooking Kari Dosai.
• Drizzle few teaspoons of Gingelly Oil over the Kari Dosai.
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• Garnish it with finely chopped Coriander Leaves.
  
• Once cooked, remove the Kari Dosai from the griddle(there is no need to flip and cook the Dosai).

For more Recipes with MUTTON/ LAMB, Click here... 

MADURAI KARI DOSAI

NOTES:

• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• You don't need to flip and cook the Dosa. 
• I have made Kothu Kari Masala with minced Mutton.
• Can prepare the same Kothu Kari Masala with minced Chicken/Beef.  For a Vegetarian option, can prepare the same recipe with shredded Cabbage, Cauliflower or minced Soya Chunks.
• If you feel adding Eggs to be a heavier option, can skip the step.
• Serve Madurai Kari Dosai with Salna or any Chutney or Curry of your choice.

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

For more Recipes from MADURAI CUISINE, Click here...

MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

    I wish to thank all who would have visited my blog, reading my posts, my blog & my recipes. All these years, though with not much of overwhelming growth(commercially), I have tried to keep up my own pace in blogging, which has become my passion, a hobby and it is where I spend my quality time. Thank You all for the support & I hope my style of recreated recipes suit your tastes and help you cook wonderful meals.

And these 5 years have made me realize that the classic advice of  

        “Do something you love & you will never work a day in your life.” 

    For 5 Years of Blogging & a Blog Anniversary is called Blogiversary!!! Ah, I am not sure whether these words exist in any dictionary, but still, it sounds good. This year, the anniversary falls on a Sunday. And this day happens to be our 25th Wedding Anniversary too. So celebrating, commemorating & felicitating the day with a special Sunday Lunch Menu. This Menu happens to be one of our favourite Lunch Menu at home. Though anything in the name of Biriyani makes the day much more special for me, This Ghee Rice with Green Peas, a recipe which falls between a Ghee Rice(Nei Choru) & Peas Pulao takes a special place in my favourite list. When it is combined with Mutton Kola Urundai Fry & Curry, the combo is an ultimate delicacy, a complete & satiating Lunch Menu.

A SUNDAY SPECIAL LUNCH MENU

    Well, Sunday has always been a special day during my growing age, and still, it is. Though the term weekend has seeped into our minds with the arrival of corporate culture starting from Friday evenings through Saturday until Sunday. Sunday has a special place in our minds, a day of leisure - no work, no school... though it may end up with the brooding of Monday Blues..., still Sunday is special. It had been & it is still a routine, I can even say it is a ritual to cook something special, especially a Non-vegetarian dish for a Sunday Lunch. I feel these days we cook anything & everything special even on weekdays or on any other day as a matter of fact. And cooking non-vegetarian dishes only on Sundays has become an age-old story.

    Living in a closed culture, Sunday Mornings dawn upon seeing men or sometimes women folks of our neighbourhood going out with a Manja Pai(Yellow cloth bags) or a woven basket(koodai) to buy Mutton, Chicken or Fish. And the morning pleasantries, though a known factor they are going to buy meat for their Lunch, it would surely comprise of the words "Kari Edukka Porom." Good old days, when the culture of Broiler Chicken had not come and Mutton was packed in Teak Leaves, all bring fresh memories of Childhood. You can see men & women flocking around Mutton & Chicken Stalls, equally along with the houseflies swarming around that meat. Chicken kept closed in the cages & Lambs tied up to the pole of the shack with their all scary eyes waiting to be slaughtered for the special day - Sunday had made me feel pity for them then. Then my Dad says - "Kondral Paavam Thindraal Pochu" (the guilt of killing gets vanished off when you eat it). All culminate the memories of a so-called Sunday Special Lunch.

    When I talk about Sunday Lunch, my later years found the tradition of running to the Mutton/Beef Stall after the Sunday Mass. A small talk between the churchgoers, what you are cooking for the day and the ritual walk, nowadays who walks?!!! a drive to the nearby stalls to buy their preferred meat for the special Sunday lunch. Some even skip the Mass to get their hands on Beef/Mutton/Chicken before the crowd swarms into the stalls after the Mass. 

    Though sleeping through the day - that's on a Sunday has become our recent years' activity, still, I & my husband drive to the nearby Wet Market(Masai Pasar Awam) to buy Mutton/Beef for our special Sunday Lunch. When laziness takes over or when we sleep through the day we treat ourselves with our favourite Ayam Penyet/Keli Penyet or Siakap Goreng to felicitate the so-called Sunday special Lunch. 

    These memories have made me compile a few SUNDAY SPECIAL LUNCH MENUS, I frequent at home and have been planning to add a few more in the coming months. Simple, homemade recipes which can be easily prepared and also these Menus can be converted into a Party Menu too. Simply add a course of White Rice, Rasam, Curd, Appalam/Pappadam & Pickle, and finish off the meal with your choice of Dessert for a complete Party Menu.

    And for Vegetarians out there, you needn't worry seeing this Menu, simply recreate Mutton Kola Urundai Kuzhambu & Meat Balls Fry with Vazhaipoo Kola Urundai or Beetroot Kola Urundai. 

Beginning with my all-time favourite combo,

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/MEAT BALLS

CURD ONION RAITHA/VENGAYA PACHADI

• Ghee Rice with Green Peas

• Mutton Kola Urundai Kuzhambu/Curry 

• Mutton Kola Urundai Fry/Meat Balls
  

• Curd Onion Raitha/Vengaya Pachadi
  

SUNDAY SPECIAL LUNCH MENU #1 -

GHEE RICE WITH MUTTON KOLA URUNDAI

A SUNDAY SPECIAL LUNCH MENU

    Though making Mutton Kola Urundai takes a bit of time, making Ghee Rice with Green Peas is a simple & quick recipe.  So overall the whole Menu can be prepared within 21/2 to 3 Hours of time.  And if you get minced meat readily from the butcher or from frozen section the work gets easier.  Commonly Kola Urudai is prepared with minced Lamb/Mutton.  Can make the same recipe with Beef or Chicken and for a vegetarian version Vazahipoo(Plantain Flower) & Beetroot works good.  

Let's begin with making,

GHEE RICE WITH GREEN PEAS

GHEE RICE WITH GREEN PEAS

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.

     This recipe of Ghee Rice is a simple combination of Ghee Rice(Nei Choru) and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. For a whiter looking Ghee Rice with Green Peas, I have skipped adding Raisins & Fried Onions(Caramelized Onions).

GHEE RICE WITH GREEN PEAS

For a detailed recipe on GHEE RICE WITH GREEN PEAS, Click here...

Next,

Lets get ready with Mutton Kola Urudai Kuzhambu & Fry.  Once mincing, chopping, sauteeing and mixing is complete. Make sure that the Meat(Lamb) has no fat in it.  And also ensure that the sauteed mixture is moist free before grinding the ingredients.  Adding Roasted Gram Gram helps you to get a stiffer Meat Ball.  Roll out the Meat Balls for Fry and Curry. You don't have to fry the Meat Balls if you are using it in the Curry.

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI KUZHAMBU

     Mutton Kola Urundai or simply the Meat Balls in a Curry is a popular Chettinaad Recipe.  We can find numerous styles and variations of the same.  It is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  While adding these Meat Balls into the Curry, you don't need to fry them.  

MUTTON KOLA URUNDAI KUZHAMBU

For a detailed recipe on MUTTON KOLA URUNDAI KUZHAMBU, Click here...

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

MUTTON KOLA URUNDAI FRY/MEAT BALLS

    Meat Balls Recipe -Mutton Kola Urundai have its unique history in Tamil cuisine. Although a famous Chettinad recipe, it's cooked throughout South India in different styles and carry different names. Minced mutton, chicken or beef, are mixed with the spices and then deep fried.  Fried Meat Balls can be served as an appetizer.

    Right from mincing, peeling, chopping, sauteing, grinding, mixing etc & etc., You may need some time & patience to get this recipe made. Though a tedious process, the results are worth the effort.  An ultimate family favourite... The moment, I drain the fried Meat Balls into the paper towels, they literally vanish off. I think, can very well guess where to...  

MUTTON KOLA URUNDAI FRY/MEAT BALLS

For a detailed recipe on MUTTON KOLA URUNDAI FRY, Click here...

For a Vegetarian Version can try the same recipe with Vazhai Poo(Plantain Flower) or Beet roots.

VAZHAIPOO KOLA URUNDAI

BEETROOT KOLA URUNDAI

CURD ONION RAITHA /VENGAYA PACHADI

CURD ONION RAITHA/VENGAYA PACHADI

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raitha means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.

     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.

     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

For a detailed recipe of CURD ONION RAITHA/VENGAYA PACHADI, Click here...

A SUNDAY SPECIAL LUNCH MENU

    Well, this has been a perfect Lunch Menu for years and whenever I cook Meat Balls, I go along making Ghee Rice with Green Peas, whatsoever.  I have never skipped the combo.  The reason is we all love it and If you love to combine Mutton Kola Urundai Kuzhambu & Fry with simple White Rice that too serves good.  This is a Perfect Lunch Menu to satiate your Sunday Meals Plans.