27 May, 2017
MIXED VEGETABLE SAGU/KURMA
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 :
- Grated fresh coconut – 1/2 cup
- Ginger – 1/2 tbsp
- Green chilli – 6 nos., or more or less as per taste
- Fennel seeds – 1/4 tsp
- Poppy seeds/Khus-Khus – 1/2 tbsp
- Cinnamon stick – 1/2 an inch piece
- Cloves – 2
- Roasted gram/hurigadale – 1/4 cup
- Cashew nuts – 8 to 10
- Salt to taste
For tempering :
- Oil/ghee – 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 Kurma/sagu
- Serve with Poori/chapati/set dosay etc
