Monday, 29 July 2013

Saagu for Poori

This is a very yummy tasty saagu recipe, just the restaurant style.
IT is very common saagu given with poori in all the restaurants in Bangalore Mysore.
It can also be used as an accompaniment with chapathi, paratha or rawa idly.
Tastes very yummy and can made very quickly.
Now coming to the recipe,

Oil - 2 teaspoon,
Onion - 1 large finely chopped,
Tomatoes - 2-3 medium finely chopped,
Mixed Vegetables - 250 grams(French beans, carrot, potato, cauliflower..),
Green Peas - 1 fistful,

To Grind:
Cinnamon - 1 inch,
Cloves - 5,
Fried gram - 1 tablespoon,
Fennel seeds - 1 teaspoon,
Poppy Seeds - 1 teaspoon,
Coconut grated - 1/2 cup,
Turmeric - 1/2 teaspoon,
Green Chillies - 8-10,
Coriander leaves - 1 tablespoon,
Ginger - 1 inch,
Garlic - 2-3 cloves.

Grind the ingredients under the grinding table to smooth paste and keep aside.
In a pressure cooker heat oil.
Add chopped onion and fry until pink.
Add chopped tomatoes and fry until mushy.
Add veggies and fry for a minute.
Add ground paste and salt.
Add 1/2 cup hot water.
Pressure cook for 1 whistle.
Allow to cool and mix well and serve hot with poori, chapathi or even ghee rice.

Take care not to cook vegetables too much.
Take a small pressure cooker as to reduce the cooking time.
Alternatively you can steam cook the veggies and add after frying the ground masala.
Fry masala, when it smells heavenly add cooked veggies and add water to adjust the consistency.
Add green chillies according to your taste and sharpness of green chillies.


1 comment:

  1. Superb recipe! Turns out very well everytime!!
    Thanks a lot!!