Chettinad ground Vengaya kosu | அரைத்த வெங்காயகோஸ்

Chettinad ground Vengaya kosu | அரைத்த வெங்காயகோஸ் was another variety of vengayakos prepared in Chettinad which is used as side dish for idli and dosa. Commonly called as “arachu thalicha vengayakos”. The ingredients are the same as what we used in the other Chettinad vengayakosu   , but here we grind all the ingredients together instead of cooking onions and tomatoes as in the previous one.  Here we do not add potato. That’s the only difference. Rest the same as that of the previous one.

This is a very easy recipe that  we can prepare this in a few minutes grinding the ingredients all together and seasoning. No special ingredients are required other than the onions and tomatoes with little coconut which everyone will have at home anyway.


  • onion – 2 (chopped)
  • tomatoes – 2 (chopped)
  • red chillies/ varamilagai – 10 number
  • fennel seeds/sombu – 1 tsp
  • cumin seeds/seeragam – 3/4 tsp
  • grated coconut – 2 tblsp
  • tamarind/ puzhi – lemon size
  • curry leaves/ karuvepilai – few
  • salt/ uppu – to taste
Ingredients – onion, tomato, red chillies, fennel seeds, cumin seeds, grated coconut, curry leaves, tamarind and salt

For seasoning:-

  • oil – 1 tsp
  • mustard seeds/ kadugu – 1/2 tsp
  • urad dal/ ulundham paruppu – 1 tsp
  • asafoetida/ perungaayam – pinch
  • curry leaves/ karuvepilai – few


1. Collect all the ingredients together. Chop onions and tomatoes.

2. Grind into a fine paste. Do not grind coarsly, you will not get the perfect taste if you did not grind properly.

3. Heat one tsp of oil in a pan, add mustard seeds, and when it splutters add urad dal. When it turns golden, add asafoetida and curry leaves.

4. Next add the ground paste. Rinse the mixie jar with a little water and add to the chutney.

5. Let it boil well for a few minutes. Switch off the stove,  transfer to a serving bowl. Serve hot with idli or dosai.

Chettinad ground Vengaya kosu | அரைத்த வெங்காயகோஸ்
Chettinad ground Vengaya kosu | அரைத்த வெங்காயகோஸ்

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