Sagu (With a small variation)

Today when I looked into my refrigerator to decide about the menu for the day, I found that there were small portions of many vegetables. I had to use them soon. I decided to make vegetable sagu so that I can empty my overflowing refrigerator.

Sagu is a delicious combination of vegetables and spices ground with coconut which gives this dish a wonderful aroma. This dish is from Karnataka and is usualy eaten as a side dish for Poori or chappathi.

My aunty makes this dish with a slight variation by adding bengal gram which adds its own flavour and also gives thickness to the sagu. Using bengal gram, we can reduce the quantity of coconut. Here is the recipe. In this recipe I have used beans, carrot, cauliflower, beetroot, cucumber and 1 small baby corn. I know you might be thinking that these are not the typical vegetables used in sagu, but believe me any vegetable can be used for sagu and it tastes equally good.

Ingredients:
Vegetables - 1 cup (Any - Carrot, beans, peas, etc)
Bengal gram - 1/4 cup
Onion - 1 small
Urad dal/Black gram - 2 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 6 to 7
Coriander - a small bunch to garnish
Mustard - 2 tsp
Oil - 2 to 3 tbsp

Masala (to grind):
Coconut - 3-4 tbsp
Jeera/Cumin seeds - 2 tsp
Green chillies - 2
Poppy seeds - 1/2 tsp
Cinnamon - about 1"
Black pepper - 1 tsp
Ginger - 4" piece
Coriander leaves - 2 -3 springs



Method:
Grind the masala ingredients to a fine paste and keep aside.
Heat oil in a pan. Put the black gram. When it turns almost brown add the mustard. Once the mustard starts spluttering add the curry leave and onion. Saute this till onion turns brown.
Add the chopped vegetables and little turmeric. Fry for 2 to 3 minutes.
Add little water such that the vegetables are half covered in water. Add some salt and mix.
Close the lid of the pan and let the vegetables cook for some time.
Once the vegetables are cooked add the cooked bengal gram and mix well and let it simmer for 1 min.
Then add the ground paste and mix well. Pour water as per your desired consistency. Add more salt if required.
Let the sagu boil for 3 to 4 minutes. Then garnish with chopped coriander leaves.
Serve hot with poori or chappati.

Preparation time: About 30 min
Serves: 4 people