Sagu is a side dish very popular in Karnataka, which is served along with Poori/deep fried bread or Dosa/Crepe. This is a dish wherein an assortment of vegetables are cooked in a coconut gravy.
Cuisine: Karnataka
Time Required: 35 Minutes
Serves: 6
Ingredients:
1 Cup Potatoes, Peeled and Chopped
¾ Cup Carrot, Peeled and Chopped
¾ Cup Shelled Peas
¾ Cup Beans, Chopped
½ Cup Knol Kol, Peeled and Chopped
¾ Cup Cabbage
1 Cup fresh Coconut, Grated
For the Masala :
3tbsp Coriander Seeds
2tbsp Fried Gram
1 tsp Cumin Seeds
1 – 2 Green Cardamom
1 – 2 Clove
1″ piece Cinnamon
4 Green Chillies
For the Seasoning :
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Turmeric powder
Few Curry Leaves
Method:
Steam the Vegetables. Grind the masala ingredients to a powder. To the powder add Coconut and grind to a paste using little water. Add this paste to the Vegetables in a thick bottomed vessel. Mix well. Add Salt and 2 Cups of water and cook for sometime. More water can be added if Sagu is too thick.
Heat Oil, add Mustard Seeds and when they splutter add Turmeric powder and pour this over the Sagu.
Serve hot Sagu with Poori, Phulka, Chapathi or Mysore Set Dosa.
