Monday, 1 June 2015

Mixed Vegetable Sagu-Mixed Vegetables Cooked In A Coconut Based Sauce with Spices :)

Here is an interesting recipe made with a combination of vegetables cooked with a masala prepared with coconut and other spices.This is a  common and versatile dish among the Kannadigas.There are umpteen number of recipes for this particular dish.Ihave followed my own method which was a nice one.This sagu tastes so good that it serves as  a perfect accompaniment with dosa,rava idli,poori,rotis,etc.and even good with plain white rice.

Cauliflower florets               1.5cups
Boiled/cubed potatoes        1/2cup
Fresh/frozen peas                 1/4cup
Carrots,cubed                         1/4cup

For Masala:
Fresh/frozen coconut           1/2cup
Green chillies                           2-3
Ginger(chopped)                    1/4tsp
Garlic(chopped)                     1/4tsp
Oni opped)                               2tbsp
Black pe  orns                          1/2tsp
Cinnamon                                 a small piece
Poppy seeds                             1/2tsp
Cloves                                         2-3
Cashewnuts                              1tbsp
Roasted gram                          1tbsp
Coriander leaves                    4-5sprigs
Tamarind                                   size of a peanut
For seasoning:
Mustard seeds                         1/2tsp
Curry leaves                            4-6
Chopped onion                       1/2cup
Chopped tomato(M)            1 nos
Turmeric(haldi)                    1/2tsp
Oil                                               1tbsp+1tsp
Salt                                             to taste

  • Boil carrots and peas first in a pot adding water,once tender add the cauliflower florets and cook for 5 more minutes sprinkling salt.Cover a nd set
  • it aside.
  • Heat 1tsp oil in a wok/kadai and add cinnamon,cloves,poppy seeds,cashewnuts and roasted gram and saute for few seconds till colour changes slightly.
  • Add slit green chillies,chopped ginger,garlic and onion and saute for another 1 minute.
  • Add grated coconut,coriader leaves(chop roughly),saute for 30 more seconds,add tamarind and switch off the flame.
  • When the roasted ingredients are completely cooled take this in a blending jar and pulse it dry first,then blend to smooth chutney consistency adding
  • required amount of water.
  • In the same wok/kadai heat 1 tbsp oil and add mustard,once crackling stops add curry leaves and onion and saute till becomes translucent.
  • Add chopped tomatoes ,sprinkle little salt,aslo add turmeric powder(haldi)and saute till tomatoes are mushy.
  • Now add the boiled vegetables(reserve water/stock,use for texture adjustments later),additional salt to taste,little water from the reserved stock
  • and bring to a nice boil.
  • Add the prepared masala and cook for another 5-7minutes.Do the adjustments with the consistency(should be like kurma or any othet coconut based curry
  • texture)
Serve with poori,chapathi,rava idli,etc., garnished with fresh chopped coriander/cilantro.
Any combination of vegetables may be used(2-3 varieties also make a good combo)
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