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Vegetable Sagu is a south Indian styled curry prepared by cooking fresh mixed vegetables in a spicy coconut gravy. This curry is a perfect accompaniment for poori, malabar paratha or lachcha paratha, roti, phulka or chapati.
Ingredients:
Vegetables (Carrot, French Beans, Capsicum, Potato, Cauliflower) – 1/2 cup each
Fresh Green Peas – 1/2 cup
Onions – 2
Mustard Seeds – 1 tsp
Curry Leaves – 6
Dry Red Chilli – 1
Lemon Extract – 1 1/2 tbsps
Salt to taste
Oil – 2 tbsps
For Masala:
Coconut, grated – 1 cup
Green Chillies – 4
Onion – 1 small sized
Peppercorns – 5
Cinnamon – 1 inch long piece
Cloves – 4
Poppy Seeds – 1 1 /2 tsp
Raw Rice – 1 tbsp
Turmeric Powder – 1/2 tsp
Cumin Seeds – 1/4 tsp
Coriander Seeds – 1/2 tsp
For Garnishing:
Coriander Leaves
Method:
- Boil all the vegetables together with sufficient water.
- Chop onions.
- Heat oil in a pan, add mustard seeds, curry leaves and dry red chilli pieces.
- When mustard seeds start spluttering, add chopped onions. Saute until onion turns translucent.
- Meanwhile, grind all the ingredients for masala into smooth paste adding little water.
- Add this masala to the sauteed onions and cook until the raw smell disappears.
- Now add boiled vegetables and salt. Mix well and bring to boil.
- Turn off the heat, add lemon juice. Mix well.
- Garnish with coriander leaves.
- Serve hot with phulka or poori.
