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..

INGREDIENTs

Potato	1
Chayote	1/4
Carrot	1
Green peas	a handful
Beans	10
Onion	1
Tomato	1
Oil
Mustard	1/2 tsp
Salt	to taste
Turmeric powder	1/4 tsp

Lemon

1/2

TO ROAST AND GRIND

Roasted gram	3 tsp
Coconut grated	2 tsp
Cumin/Jeera	1/2 tsp
Green chilly	2
Cinnamon stick	1 bit
Star anise	1
Coriander leaves	a few

HOW TO MAKE

• Chop all veggies finely.Expect onions pressure cook all veggies with turmeric ,making sure not to make them mushy.

• In a pan add oil one cinnamon stick with star anise.Transfer this in to a blender alongwith grated coconut,roasted gram,green chilles,jeera and coriander leaves.Grind to a fine paste.

• In a pan add oil and fry onions till pink.Add boiled vegetables and ground  masala.

 

• Cook till raw smell goes away.Temper with mustard seeds and squezee half a lemon and 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.

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