Sunday, April 29, 2018

Posted by Mala at 12:00:00 AM No comments
Vegetable Sagu is a side dish, generally served in Karnataka restaurants along with poori, roti or set dosa. This authentic recipe is from my co-sister from  Bengaluru. She has made this zillion times, and last time, when she had come home, I got this recipe from her.


Ingredients
Cauliflower, potato, carrot, beans and peas, all together - 3 cups
Salt to taste

To grind
Grated coconut - 3 tbsps
Coriander leaves - a handful
Coriander seeds/dhania - 2 tsps
Jeera - 1 tsp
Ginger - a small piece
Green chillies - 3-4
Cinnamon - 2 pcs
Cloves - 2 pcs
Cashews - 6
Pearl/small onions - 5-6

To season
Cooking oil - 2 tbsps
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Curry leaves a few

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3

All vegetables to be pressure cooked till done. But take care, cauliflower should not become mushy.


All the above mentioned ingredients for grinding, loaded into the jar of the blender, and ground to a fine paste


Seasoning done in a pan, with the ingredients mentioned above


Chopped onions and curry leaves added


When the onions are sauteed well, the ground paste is added


Ground paste is sauteed well on slow flames for sometime, then the pressure cooked veggies added


Some water also added, along with salt to taste, and allowed to simmer on slow flames


Serve this extremely tasty and easy Sagu with Neer dosas.



This post first appeared in www.malpatskitchen.com




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