Mixed vegetable Saagu | Side dish for Roti & Puri | Easy Side Dishes

If
there is one food memory from my Bangalore days that I was allowed to carry
forward, it would be rava idli with veg sagu (semolina idli with mix veg
curry). Set Dosa too is served with Sagu and Chutney. There was something about
these two combos that are full of warmth, comforting and filling too ! I was
amazed to see I am yet to post homemade Rava Idli, although I have posted two
varieties of Set Dosa here and here.

Today's
post is a super combo with chapati,Roti,Rava Idli, Naan, Poori or even dosa. I
personally love this curry coz its healthy, and entire curry can be made with less
than 2 teaspoon of oil for 4 people. Mom taught me a super healthy mode where she
steams the cut veggies in a steamer. And entire curry comes together in less
than 15 mins (once the veggies are chopped). 

You
may use fresh or frozen mixed veggies, and except maybe brinjal and okra, you
can pretty much add anything. Although the classic version of this saagu is
made with beans, carrots, cauliflower and peas. I had a handful of baby corn
which I added today. Lets get to making this delicious curry / gravy. Hope you
had fun reading all 3 posts this week with Nargisi Kofta Curry, Rasila Gobhi
Matar and today's Mixed Veg Saagu as part of Side dishes theme for BM#45

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Prep
time : 15 mins | Cook time : 15 mins | Serves : 4

Ingredients:

• Fresh
  or frozen mixed veggies (beans, carrots, cauliflower, peas, baby corn) - 1 -
  1.5 cups
• Oil
  - 2 tsp
• Salt
  - to taste
• Tempering
  : oil - 1 tsp, Mustard seeds, Curry leaves
• Turmeric
  - ½ tsp

Masala
paste:

• Fresh
  coconut - ⅓ cup
• Pottu
  kadalai / fried gram - 3 tsp
• Onions
  - 2 nos (medium sized)
• Green
  chillies - 2 nos
• Ginger
  - 1 inch
• Garlic
  - 2-3 pods (opt.)
• Red
  chillies - 2 nos
• Saunf
  / Fennel Seeds - 1 tsp
• Black
  pepper - ½ tsp
• Jeera
  / Cumin - ½ tsp
• Cinnamon
  - ½ tsp
• Elaichi
  / cardamom - 1pod (opt.)
• Cloves
  - 2 nos
• Khus
  Khus / poppy seeds - ½ TBSP
• Coriander
   leaves - a handful

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Method:

1. Dry
   roast poppy seeds and fried gram separately - stage 1 . 
2. Fry
   the onions, ginger, garlic, red chillies,green chillies and coriander leaves in 2 teaspoon of oil
   for 4-5 mins till onions turn pink. Cool - stage 2 
3. Grind
   these two (stage 1 and stage 2) with the rest of the ingredients under masala
   with minimal water to a smooth paste.
4. Blanch
   or steam veggies with a pinch of salt till ¾ done but not mushy. Drain water
   completely.
5. In
   a pan, add oil, splutter mustard seeds, curry leaves, add the ground paste and
   saute for 6-8 mins till the raw smell disappaears. Add water as needed to make
   a thickish gravy. 
6. Now
   add blanched or boiled veggies, turmeric and lightly saute again, simmer on
   low-medium for 3-4 mins.
7. Serve
   immediately with hot rotis /Naan / Poori

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