Saagu Recipe

Categories: Gravy, Side dish for Idli/Dosa

Ingredients

• 2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)
• 1 onion, finely sliced
• few curry leaves
• 1/2 tsp mustard seeds
• salt to taste
• 1/2 tbsp oil
• coriander leaves for garnish
• For the wet masala:
• 1 tbsp grated coconut
• small piece ginger
• 1 tbsp coriander leaves
• 3-4 green chillis
• For the dry masala:
• 1 tbsp poppy seeds
• 1 tbsp coriander seeds
• 1″ cinnamon stick
• 2 cloves
• 1 1/2 tbsps roasted channa dal

Directions

1. Heat oil in a vessel, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent.

2. 2 Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 3-4 mts. Add one-fourth cup of water and pressure cook till half cooked. While its pressure cooking, prepare the wet masala.

3. 3 Once is half-cooked, add the ground masala paste and combine and let it cook for 1-2 mts. Add a cup of water and bring to a boil. Reduce flame and add the ground masala powder and cook further for another 4-5 mts or it forms a thick gravy consistency. Garnish with fresh coriander leaves.

4. 4 Serve hot with dosas, rotis or puris.

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