VEG SAGU/SIDE DISH FOR ROTI
It was on a trip to mysore many years back that i first tasted sagu.The spices were mild, gravy was filled with mixed vegetables and the texture soft and juicy.It was served with pooris and the taste was awesome.In karnataka poori sagu is phenominal.I have tried this many times for pooris and rotis too,but never licked it until one viewer requested to post this recipe.This is very easy to make and can be made in a matter of minutes.The good part is you can add all veggies and because of they are mixed kids won’t recognise what veggies are there and end up eating all.Make sure the vegetables are cooked right,they shouldn’t be over cooked.Over to the recipe..
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 2 tsp coconut grated
- 1/2 tsp Cumin / Jeera
- 2 Chilly Green
- 1 cinnamon stick bit
- 1 Star Anise
- a few coriander leaves
Ingredients
TO ROAST AND GRIND
|
|
- Chop all veggies finely.
- Except onions place all veggies with a little water in a pan.
- Adding a little turmeric pressure cook till 2 whistles.
- In a pan add oil one cinnamon stick with star anise.
- Transfer this to a blender along with grated coconut,roasted gram,green chilli,jeera and coriander leaves.
- Grind nicely.
- In a pan add oil and fry onions till pink.
- Add salt to the cooked veggies.
- Add ground paste and onions.
- Cook till raw smell goes away.
- Temper with mustard seeds and squeeze lemon.Garnish with coriander leaves.
- Serve hot with pooris or rotis.
Notes
You can add any vegetables of your choice.
Don't over cook the vegetables.
Keep the spices minimal.
Leave a Reply