09 December 2012,23:40 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
2 minutes

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.


Spice Powder

  • 2-3 dried red chilies
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon flaked desiccated coconut


  • 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


  • 2 tablespoon Cooking oil
  • 1" cinnamon stick
  • 1 Bay leaf, crumbled
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dhal

2 comments for “Vengaya, Urulaikilangu Kose (Onion & Potato Chutney)”

  • ten
    Posted 14 May 2021 at 08:51:36

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  • hasbihal.org
    Posted 21 June 2021 at 16:03:29


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