Vegetable sagu

This was on my mind since very long, to make vegetable sagu which I had tasted in a very famous restaurant with poori. It tasted perfect with the blend of mild spices, flavour of coconut and creaminess coming from the cashews. 

His recipe will surely be a keeper, So here it is bangalore restaurant style sagu which goes very well with poori though can be had with dosa, chapati or rotis.

 

Ingredients: 

Chopped veggies (carrots, beans , potatoes an peas must for this recipe) 

 For grinding:  

1 cup Grated coconut  

2-3 tsp poppy seeds 

2-3 tsp kadalepapu  

1/2 onion 

2" ginger 

4-5 green chillies 

3-4 med cinnamon sticks 

5-6 cloves 

10-12 cashew nuts 

Handful of fresh coriander leaves 

 

 For seasoning :  

1 large onion finely chopped

Handful of curry leaves 

3-4 tsp oil  

1/2 tsp mustard seeds

2 dry red chillies 

Pinch of hing / asafoetida  

Pinch of turmeric

Salt as per taste

Method: 

Start by soaking cashews in hot milk

 

Dry roast all the spices listed under ingredients for grinding above except coconut and coriander

Grind the dry spices into fine paste with coriander and coconut 

 

Cook veggies separately with salt, strain and store the water for further use 

In a pan add oil and temper with mustard seeds, add hing, turmeric, curry leaves, red chillies and onions and sauté for a minute 

 

Into it add the ground paste and sauté till the raw smell of all masalas leaves

 

Then add the cooked veggies and fry for a minute

 

Add salt as per taste

 

Mix it with water retained after cooking vegetables, allow it to boil and adjust the thickness. Consistency should be a little thick as shown below 

 

Sagu is ready to savour. 

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