### TranslatedIngredients: 1 Onion - thinly sliced,2 Tomatoes - finely chopped,8-10 Curry leaves,1/2 tablespoon Sesame (Gingelly) Oil,1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,5 to 6 Dry Red Chillies - adjust according to taste,1/4 cup Fresh coconut - chopped,2 sprig Coriander (Dhania) Leaves - finely chopped for garnishing ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Chettinad ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu. Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant. Turn off the heat and let them cool. Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut. Add a little water to make a smooth paste. keep the masala paste aside. You can proceed to make the tempering.To prepare the tempering, heat a kadai on medium heat. Add sesame oil and temper with fennel seeds and curry leaves. Add the sliced onions and tomatoes. Add turmeric powder and salt.Mix well and let them cook on low flame till the tomatoes become soft and pulpy. Add 1 cup of water to the mixture. Now add the ground masala and mix well.Let the gravy simmer for 3-4 minutes.After 3-4 minutes, turn off the heat. Transfer Chettinad Vengaya Kosu in a serving bowl.Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner.