HomeDRAFT DODDAPATRE SAGU/AJWAIN LEAVES INFUSED MIXED VEGETABLE SAGU/ದೊಡ್ಡಪತ್ರೆ ಸಾಗು/ಅಜವಾನ ಎಲೆ ಸಾಗು
10 September, 2022

DODDAPATRE SAGU/AJWAIN LEAVES INFUSED MIXED VEGETABLE SAGU/ದೊಡ್ಡಪತ್ರೆ ಸಾಗು/ಅಜವಾನ ಎಲೆ ಸಾಗು

Posted in : DRAFT on by : Divya Suresh Tags: , , , , , , , ,

Just made few changes in the ingredients and their quantity we put into our regular vegetable sagu and it tasted entirely different yet delicious and very aromatic.

Indian Borage also known as country borage, Mexican mint is a medicinal plant used widely in Indian medicine. It is also known by couple of other names like thyme, oregano. In our Kannada it is known as doddapatre soppu/ajwaina soppu.

Ajwain leaves has lot of medicinal properties in them. They are said to have a number of health benefits. It is said that consuming ajwain leaves regularly helps in good digestion.

However I have some 3 pots of this plant at my place so I almost use them in my everyday cooking. I just add 1 or 2 leaves into the dishes I’m making that particular day.

Ingredients : measuring cup used – 250 ml
  • Ajwain leaves – 6 to 8
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Roasted gram/hurigadale – 2 tbsp
  • Poppy seeds/khus khus – 1/2 tbsp
  • Cloves/Laung – 1
  • Cinnamon/chakke – 1 cms piece
  • green chili – 4
  • Grated fresh coconut – 3 tbsp
  • Turmeric powder – 1/4 tsp
  • Chopped mixed vegetables like french beans, carrot, fresh peas, potato, chayote squash(seeme badanekayi, cucumber etc) – 2 to 3 cups
  • Water – 2 to 3 cups (adjust as per the consistency)
  • Salt – to taste
For tempering :
  • Ghee – 2 to 3 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 2 sprigs
PROCEDURE :
  • Heat 2 cups of water and cook the vegetables until soft. Do not over cook, keep the vegetable crunchy
  • Gather together ajwain leaves, coriander seeds, cumin seeds, roasted gram, poppy seeds, cloves, cinnamon stick, green chili, grated fresh coconut and turmeric powder in a mixie jar and first grind coarsely, then add water little by little and grind further into a smooth paste
  • Put the ground paste into the cooked vegetables, add salt and bring it to boil while stirring in between, then remove from the heat
  • Prepare the tempering and pour it on the prepared sagu, cover and rest it for 5 to 10 minutes
  • Further use as you wish. Today, I have paired the sagu along with Ragi Poori/finger millet Poori
You can also check some other sagu recipes here –

Green sagu , mixed vegetable Sagu/Kurma , seeme badanekayi/chayote squash Sagu , Potato Sagu , mixed vegetable Sagu – in QCM method , two vegetable sagu , sagu to go with rave idly

Many other recipes on this blog are –