Vegetable Saagu

Namaskara!

Imagine eating freshly fried hot pooris with piping hot spicy saagu for an early Sunday brunch or for lunch. That surely makes my mouth water. Make pooris the way you always make it or just like how Maiyas’ restaurant, Jayanagar makes it. Yum! And as for Saagu follow the below recipe simply. They will all come back for more and surely is a finger licking one!

Ingredients: Makes one big bowl

  1. Carrots – Finely diced – 2 Small
  2. Beans – Chopped Fine – 6-7
  3. Potatoes – Diced Finely – 2 Small
  4. Knol Kol – Chopped Finely – ½ Medium
  5. Cauliflower – Separated into florets – ½ Floret
  6. Green Peas – Shelled – ½ Cup
  7. Tomatoes – Chopped Finely – 2
  8. Capsicum – Chopped Finely – 1 Medium

To be ground:

  1. Coconut Scraped – ½ Cup
  2. Poppy Seeds – Gasa Gase – ¼ Tsp
  3. Roasted Gram – Hurigadale – 1 Tbsp or 1 fistful
  4. Ginger -1 “ piece
  5. Green Chillies – Broken –  2
  6. Black Peppercorns –Kari Menasukaalu –  5
  7. Cinnamon Stick – Dalchini – 1” Piece
  8. Cloves – Lavanga – 2
  9. Onion – ½ – Chopped Roughly
  10. Lemon Juice – 1 Tbsp
  11. Coriander Leaves – 1 Tbsp
  12. Garlic – 3-4 Cloves
  13. Salt – ½ Tsp or as per taste

For Tempering:

  1. Oil – 1 ½  Tbsp
  2. Red Chillies – Byadagi – Broken – 2
  3. Mustard – ½ Tsp
  4. Curry Leaves – Broken – 5-6
  5. Hing – A Pinch
  6. Onions – Sliced – 1 Medium

Other Seasoning:

  1. Jeera Powder – ½ Tsp
  2. Dhania Powder – 1 Tsp
  3. Turmeric – ¼ Tsp
  4. Salt – 1 Tsp or as per taste
  5. Sugar – ½ Tsp
  6. Lemon Juice – 1 Tsp

Method:

  1. Boil these vegetables in order of their decreasing order of cooking time as: Carrots, Knol Kol, Potatoes, Beans and finally green peas. Leave a 2 minute interval between dropping them one after the other.
  2. Cook the vegetables till done.
  3. Boil cauliflower separately. Keep aside.
  4. Grind all the “things to be ground” into a fine paste with water as required to a “chutney” consistency. The masala is ready.
  5. Heat oil. Splutter mustard, curry leaves and red chillies. Add hing and drop in the sliced onions. Sauté till pale to slightly golden.
  6. Add the ground masala. Mix in well with the onions. Sprinkle water if required.
  7. Add tomatoes and capsicum. Sauté well.
  8. The masala cooks into one lump and comes off the pan easily.
  9. At this stage add the boiled vegetables and cauliflower florets. Mix well.
  10. Add the jeera powder, dhania powder and mix well. Add salt and sugar.
  11. Finally add the turmeric. Mix well. Simmer for 2-3 minutes.
  12. Top it with lemon juice and coriander leaves finely chopped.

To serve:

  1. Serve with hot pooris. Nothing like it with saagu.  Phulkas just off the fire too taste just as good.
  2. Serve with coriander leaves on top with a lemon wedge on the side.
Vegetable Saagu

Vegetable Saagu

Culinary Secrets:

  1. Adding the turmeric at last, gives only a slight yellow colouring to the saagu and keeps the turmeric from burning.
  2. Adding jeera and dhania powder at last, gives a fresh aroma to the saagu. Subtle flavours.
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Published in: on February 13, 2011 at 7:58 PM  Leave a Comment  

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