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PrintVENGAYA, URULAIKILANGU KOSE (ONION & POTATO CHUTNEY)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind spice powder ingredients to a fine consistency. Set aside.
- The Tempering: Put the oil in a pan over medium heat. When the oil is hot, add the cinnamon and bay leaf.
- Immediately add the mustard seeds and the dhal. Fry until the mustard seeds splutter and the dhal is golden.
- Add the onions, tomatoes and potatoes. Sprinkle in turmeric powder and stir well. Cook uncovered for about a minute or two.
- Mix in chili powder, cumin powder and adjust seasoning with salt.
- Pour in 2 cups of water and stir till ingredients are well blended. Cook covered, till potatoes are tender.
- Add ground spices and coriander leaves to the pan and simmer for 3-5 minutes. Transfer to a bowl and serve.
INGREDIENTS
Spice Powder
- 2-3 dried red chilies
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 tablespoon flaked desiccated coconut
Kose
- 100 grams finely chopped onions
- 100 grams chopped tomatoes
- 100 grams sliced potatoes
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ¼ teaspoon cumin powder
- Salt, to taste
- 30 grams chopped fresh coriander leaves
Tempering
- 2 tablespoon Cooking oil
- 1" cinnamon stick
- 1 Bay leaf, crumbled
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
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