VEGETABLE SAGU

 

 

 

Sagu is a popular dish in Karnataka. It is mainly served as an accompaniment for idli,dosa,chapati and puri. It can  be prepared with a single veggie potato or by incorporating 4-5 veggies too. It differs from kurma,as it consists of an array of spices. I have seen many variations in the recipe across various regions in Karnataka. In some regions,gram flour slurry is used as a thickening agent in place of roasted gram dal. Inclusion of mint leaves and coriander leaves imparts a greenish tinge to the gravy.

 

 

 

 

 

 INGREDIENTS TO GRIND :

MINT LEAVES-  4 SPRIGS

CORIANDER LEAVES-  1/4 CUP

COCONUT GRATINGS- 4 TBSP

ROASTED GRAM DAL- 4 TSP

CUMIN SEEDS- 3/4 TSP

CINNAMON- 2 NOS

CARDAMOM- 3 NOS

CLOVES- 2 NOS

GREEN CHILLIES- 3 NOS

PEPPERCORNS- 1/4 TSP

CASHEWNUTS- 5-6 NOS

SLICED ONION- 1/2  TSP

POPPY SEEDS- 1 TSP

MARATI MOGU- 1

GARLIC CLOVES- 4 NOS

GINGER- 1/2 INCH

VEGGIES LIST :

CHOPPED CAULIFLOWER- 1 1/2 CUP

CHOPPED CARROT- 3/4 CUP

CHOPPED BEANS- 1/2 CUP

GREEN PEAS- 1 CUP

ONION- 2 NOS

TOMATO- 2 NOS

 

OTHER INGREDIENTS

OIL- 1 1/2 TBSP

MUSTARD SEEDS- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 2 SPRIG

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE.

LEMON JUICE- 2 TSP

CHOPPED CORIANDER LEAVES

PROCEDURE :

1. Grind all the ingredients cited in the column to fine paste and keep it aside.

 

2. In a pan heat oil and  splutter mustatd and cumin seeds. Now add chopped onions,salt,curry leaves and fry till the onions turn translucent.

3. Add chopped tomatoes over it and saute till it turns mushy.

4. Transfer the ground masala paste over the sauteed onions and tomatoes and fry till the raw smell of the paste evades.

5. Add boiled cauliflower,carrot and beans over the paste. Add some water over the gravy to dilute it and simmer in mild heat till the veggies blend well in the gravy.

6. Switch off the heat and add 2 tsp of lemon juice to the gravy and mix well.

7. Garnish with chopped coriander leaves and serve.