SAAGU………Restaurant style side dish ( Karnataka)

saagu
Check my Youtube video ….
detailed recipe given below.

 Saagu is a popular side dish served in most restaurants in Bangalore and many restaurants all over Karnataka . Each Saagu variety has little variants but the most popular one is the light green or white colored Saagu which is a lip smacking accompaniment to set dosa, poori , chapati .
I have posted a slightly different version of Saagu in another post and this is the second version which I prepare very often mainly because it is very simple and the spices used are easily available in the kitchen. .
Recipe type   Side dish Indian
Servings .      7-8
Prep time      10 minutes
Cooking time  8 minutes
Ingredients 
2-3 cups of chopped mixed vegetables like carrots , beans , potatoes
1/2 cup finely chopped onions to be used with vegetables
1/4,cup finely chopped onions to be ground with masala
Some green peas
To roast and grind 
1 tsp oil
1 piece of cinnamon
1-2 mace petals
3 cloves
3 green chillies
To grind with roasted spices 
7-8 Cashewnuts
1 tbsp fried gram dal / pottukadalai
1/4 cup chopped onions
1/2 cup fresh grated coconut
Some fresh coriander leaves
Other ingredients 
To temper
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp Chana dal
Some curry leaves
Pinch of hing powder
Salt as required
1 tbsp oil
Pinch of turmeric powder
Method 
Take a pan and heat the oil , fry the spices with green chilies and keep aside .
Next add little more oil , splutter mustard seeds, cumin seeds .
Add Chana dal, curry leaves and next the chopped onions .
Let onions cook till soft , then add the chopped vegetables .
Add turmeric powder, salt , hing powder and cook with very little water .
Meanwhile grind the roasted spices with coconut , Cashewnuts , green chilies ,
Fried gram dal , and onions along with coriander leaves .
Keep the paste aside to be added after vegetables have softened .
Within 4-5 minutes the veggies will cook and then add the ground masala paste , dilute if necessary .
Reduce flame and cook for a minute .
Remove the Saagu and serve with pooris, parathas, chapatis or set dosa .

 

 

 

 

 

 

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