Vegetable Saagu, one of the famous side dish prepared all over India. It can be eaten with Poori, Chapathi, Dosa, Rava Idli.
Let us learn simple method of preparing Vegetable Saagu which is loved by all age groups.
Vegetables (carrot, beans, peas, potato, etc) 2 cups diced
Cinnamon 2-3 inch
Red Chillies 8-10
Green chillies 6-7
Fried gram 4 tsp
Coconut-grated ½ cup
Turmeric 1 pinch
Poppy seeds (gasagase) 1 tsp
Jeera 1 tsp
Pepper 1 tsp
Onion 3 tsp (chopped)
Curry leaves 5-6 strands
Coriander leaves 5-6 strands
Salt to taste
For tempering : 1 tbsp oil, mustard seeds
Take a thick bottomed pan. Put all the vegetables and cook with little salt. I don’t prefer pressure cooker for this as vegetables should not be overcooked.
Grind turmeric, chillies, coconut, fried gram, poppy seeds, jeera, pepper, cinnamon, onion, curry leaves, coriander leaves with some water into a fine paste.
Add the mixture to the cooked vegetables and mix well.
Add salt to taste and cook for 3-4 mins or until raw smell goes.
Take a small pan put 2 tsp oil mustard seeds and temper it to saagu.
You can have Vegetable Saagu with hot Poori, Chapathi, Rava Idli, Dosa.
You can add any vegetables of your choice. If you want Saagu to be little thick, add more fried gram for grinding, if not add less fried gram.