0 VEGETABLE SAGU / SAAGU

Mixed Vegetable Sagu / Saagu

This is an other version of my vegetable kurma called as sagu which is very famous in Bangalore and is usually served with dosas/poori/chapathis/rava idli.

Mixed Vegetables - chopped 2 - 3 cups
Onion - 1 small chopped fine
Green chillies - 6 - 7
Garlic - 3 flakes
Ginger - 1/2 inch piece
Coconut grated - 1/4 to 1/2 cup
Poppy seeds - 1 tbsp ( optional)
Dalia split/pottu kadalai/fried grams - 3 tbsp
Jeera/cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp( optional)
Cinnamon - 1 small piece
Cardamom - 2
Mustard seeds - few
Curry leaves - few
Cilantro/coriander leaves - few sprigs
Salt as needed
Oil - 1 tbsp

Vegetables that can be added for this saagu are potato, beans, carrot, peas, beetroot, knol khol(kohlrabi/turnip)and also cauliflower.

Clean and cut the veggies as per requirement. Parboil the vegetables or steam until they are soft but firm.

Grind together :

Coconut, garlic, ginger, green chillies, dalia split, poppy seeds, cinnamon, jeera/cumin, fennel(sompu) seeds, cilantro/coriander leaves with little water to a fine paste...keep it aside.
 

 

Heat oil in a kadai/pan and add mustard seeds, curry leaves and cardamom...when they splutter up add the ground paste and cook for 5 minutes...next add the vegetables and salt.... reduce flame and cook for amother 8 - 10 minutes or till the raw smell leaves... you can make it thicker or thinner by adding water accordingly. Goes well with pooris/chapathis/dosas.