Coming to the recipe, this is a sidedish for idlies and dosas, using onion as the core ingredient. I measured the amount of onion and tomato to be added using the measuring cups, because adding more tomato will ruin the original flavor in this dish.
Chettinad Vengaya Kosu
2 1/4 cup onion ,cut into thin long slices
1 cup minus 1 tbsp tomato, finely chopped
few curry leaves
1/4 tsp saunf
3 to 4 tbsp boiled and crushed potato
Salt (as per taste)
To grind into a fine paste
2 to 3 tbsp shredded coconut
1 tsp jeera
1 tsp saunf
2 tbsp roasted gram dhal
3 to 4 dry red chillies (or as per taste)
1 to 2 cloves
a small piece of cinnamon
1.In a presssure cooker/pressure pan, add oil and once it is hot, add the onion, turmeric powder and curry leaves. Saute until the onion turns translucent.
2.Now add the 1/4 tsp saunf( I love saunf, so added 1/2 tsp) once it splutters, add chopped tomato and saute until it turns mushy. Add the ground paste and saute for 2 minutes or so until the paste gets well combined with the onion and tomato
3. Add about 1 1/2 cups to 1 3/4 cup of water, salt. Close the pressure cooker lid. Put the weight on and allow 2 whistle sounds.
4.Once the pressure in the cooker is gone, remove the lid and add the crsuhed potato and stir.
5.Serve it hot with idlies or dosas. YUMMYYYY!!!