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Mixed Vegetable Sagu With Preetha


May 21, 2014

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Mixed vegetable sagu is a popular dish that can be had in most parts of South India. This versatile side dish goes well with puris, dosas, aappam

INGREDIENTS

    1 tbsp poppy seeds
    1 tbsp of bengal split gram
    ½ tsp of jeera (cumin seeds)
    ¼ cup of coconut
    3 green chillies
    Ginger
    Cinnamom
    3 cloves
    1 cardamom
    2 medium potatoes diced
    12 -15 spinach leaves shredded
    1 medium capsicum chopped
    1 carrot diced
    Tamarind dissolved in water
    Curry leaves
    Salt to taste
    Coriander leaves
    1 tsp of mustard seeds
    Pinch of haldi (turmeric)
    Oil
    Water
    Heat some oil in a pan
    Add the mustard seeds.
    Add the curry leaves
    Add the capsicum
    Tip: One can use whatever vegetables they like French-beans, cauliflower, peas
    Add the carrot
    Add the potato
    Add a little turmeric
    Once the vegetables sauté add the spinach
    Let the vegetables cook for sometime
    Tip: Soak the poppy seeds and dal in water before grinding them together in to a paste
    Add the tamarind water and let the vegetables cook in it
    Add a dash of salt
    Add a little water
    Cover and let it cook for a bit
    Lower the flame and add the paste
    Add a little water
    Add salt
    Once the mixture simmers add a tsp of crushed jaggery
    Tip: To cut down the spice add a tsp of crushed jaggery
    Allow the vegetables to simmer
    Serve hot with puris and dosa's

DIRECTIONS

Tip: One can use whatever vegetables they like French-beans, cauliflower, peas
Add the carrot
Add the potato
Add a little turmeric
Once the vegetables sauté add the spinach
Let the vegetables cook for sometime
Tip: Soak the poppy seeds and dal in water before grinding them together in to a paste
Add the tamarind water and let the vegetables cook in it
Add a dash of salt
Add the mustard seeds.
Heat some oil in a pan
Add the capsicum
Add a little water
Add the curry leaves
Cover and let it cook for a bit
Lower the flame and add the paste
Add a little water
Add salt
Once the mixture simmers add a tsp of crushed jaggery
Tip: To cut down the spice add a tsp of crushed jaggery
Allow the vegetables to simmer
Serve hot with puris and dosa’s

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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