Vegetable Sagu

Vegetable sagu is popularly known combined with poori, as Poori sagu. This is a mild gravy prepared with mixed vegetables. It's most famous companion is Poori and also goes well with Idlis. As the taste is mild, even kids will end up loving this sagu. so let's move on to the recipe.

Ingredients :

• Onion - 1 big, chopped finely
• Mixed vegetables - 2 cups . I have taken 1/2 cup each French beans, carrots, Potatoes, Peas and Knol-Kohl
• Oil - 2 tbsps
• Water 1 1/2 cups

To grind :

• Coconut - 1/4 to 1/2 cup, Fresh or frozen
• Roasted gram - 2 tbsps
• Ginger garlic paste - 1/2 tsp
• Green chillies - 2 to 3
• Cinnamon stick - 2 small pieces
• Cloves - 2
• Cumin seeds - 1/2 tsp
• Coriander leaves - 1/4 cup (optional)
• Water - 1/4 cup 

Preparing Sagu :

• Heat oil in a pot and add chopped onions to it. Fry until Onions turn translucent.
  
• Add the chopped veggies with salt and fry for 2 to 3 minutes, or until the raw smell of the veggies subside.
  
• Then add the ground masala and fry until the masala starts leaving oil on the sides. Since we have added roasted gram, masala will stick to the pot. Take care not to burn the masala. Fry in medium to low heat. If the masala starts sticking to the pot, add little water and mix.
  
• Add 1 1/2 cups water and check the salt. Cook it on low flame until the veggies turn tender but not mashed up. 
  
• Generally the sagu is not hot means more chillies are not added. If required, slit 1 or 2 green chillies, and add when the pot is being closed to cook. 
• Vegetable sagu is now ready and can be enjoyed with Pooris or Idlis. 

Poori sagu