Vengaya kose

Ingredients
Items	Qnty	Comments
Onion	1 big onion	(tamil:vengayam)
Tomato	1 small	(tamil:thakkali)
Shredded Coconut	1 cup	(tamil:theyngai)
Red chillies	5	(tamil:pachamilagai)
Green Curry Leaves	5 leaves	(tamil:karuvepilai)
Fennel seeds	1 teaspoon	(tamil:sombu)
Roasted Gram	1 tablespoon	(tamil:pottukadalai)
Turmeric powder	¼ teaspoon	(tamil:manjal thool)
Chilly powder	½ teaspoon	(tamil:milagai thool)
Salt	3/4 teaspoon	Or as required
Oil	4 teaspoons	For frying

Method

1. Finely cut the onions so that they are about an inch long and thin.

2. Dice the tomato.

3. Grind the fennel seeds,roasted gram,red chillies and coconut into a paste in the blender.Add ½ cup of water for grinding.

4. Heat the oil in a saucepan.Add the fennel seeds and curry leaves.

5. After it splutters add the onion and sauté well.

6. Half way thru add the tomatoes and sauté.

7. When the tomatoes are sauteed well pour 1 cup of water and add chilly powder and salt.

8. Allow it to boil for 2 minutes.

9. Now add the grinded coconut paste.

10. Close the lid and allow the contents to boil.

11. After 10 minutes you will see the oil floats on the top.Off the stove.

12. Transfer to a serving dish.

Tips

· Adjust the salt and chilly powder according to taste.

· Little of boiled potatoes(cut in rectangle shapes) can be added to this dish along with the onions.It will give good consistency.

· Serve hot with idly or chappathi.