27 May, 2017

MIXED VEGETABLE SAGU/ CURRY

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh Tags:

Sagu is a name for a typical, authentic south Indian mixed vegetable curry in coconut and spices gravy. It is mostly made in Southern part of India. We can use all/any kind of matching vegetables. We use sagu as an accompaniment with poori, chapati, set dosay/dosa and sometimes eat it with white rice as well. It’s a healthy option as all the vegetables are steamed and also it has got the goodness of fresh coconut. Lately I have started using broccoli also in this yummy curry. I like it the most with Knolkol/navilu kosu/ghant gobhi along with other vegetables, but adding broccoli also give it a special taste and aroma. And this time I also made some changes in the set of spices what we regularly use for sagu and it also gave some new kind of taste and aroma and also added bottle gourd the neglected vegetable !

 

You may also like to check  Green sagu , sagu kofta curry , Poori recipes like  banana poori , menthya soppu poori , bedmi poori , Chapati recipes like  dahi/curd chapati , milk chapati 

 

     Ingredients : 

  • Ivy gourd/tondekayi/tindora – 1/4 cup
  • Bottle gourd – 1/4 cup
  • Broccoli – 1/4 cup
  • Carrot – 1/4 cup
  • French beans – 1/4 cup
  • Potato – 1/4 cup ( I used along with its skin)

 

   

     To grind :

  • Coriander leaves – 1/2 cup
  • Curry leaves – 1 string
  • Green chilli – 6 nos., or more or less as per taste
  • Cumin seeds – 1/2 tsp
  • Poppy seeds/Khus-Khus – 1&1/2 tbsp
  • Capers/marathi moggu – 4 to 6
  • Cinnamon stick – 1/2 an inch piece
  • Black pepper corns – 1/2 tsp
  • Grated fresh coconut – 1/2 cup
  • Salt to taste

    For tempering :

  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Curry leaves – 1 string

     

      PROCEDURE :

  • Steam all the vegetables by adding salt
  • Gather everything under the heading ‘to grind’ and grind it to smooth paste adding water
  • Pour ground paste into the steamed vegetables, check for salt and let it boil
  • Prepare tempering and pour it over the curry/sagu
  • Serve with Poori/chapati/set dosay etc