Why recepie famous for?
Sagu or Mixed Vegetable Sagu, almost always pronounced in a rush as ‘sagg’ is one of the most ubiquitous accompaniments in Karnataka. It is relished with dosas , rava idlis , puris and chapatis too!
Ingredients
s1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp asafoetida (hing)
7 to 8 curry leaves (kadi patta)
1/4 cup finely chopped onions
3/4 cup chopped potatoes
3/4 cup chopped french beans
1/2 cup green peas
1/2 tsp turmeric powder (haldi)
salt to taste
For The Dry Sagu Powder
2 tsp urad dal (split black lentils)
1/2 tbsp roughly chopped green chillies
4 to 5 peppercorns (kalimirch)
2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 tbsp freshly grated coconut
For The Garnish
2 tbsp fried cashewnuts (kaju)
Instructions
For the dry sagu powderHeat a small pan and dry roast the urad dal on a medium flame for 2 minutes. Allow it to cool.
Once cooled, add all the other ingredients and blend in a mixer till smooth without using water. Keep aside.
How to proceed
Heat the ghee in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 1 minute.
Add the potatoes, french beans, green peas, turmeric powder, salt and 1 cup of water, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the prepared sagu powder and ¾ cup of water, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot garnished with fried cashewnuts.
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