This saagu goes very well with Poori, Set dosa, Chapathi etc..
Ingredients
Any vegetables of your choice; but preferred ones are
French Beans - 5 to 6
Carrot - 1/2
Aloo / Potato - 1
Green peas - 1/4 cup
Grated Coconut - 1 cup
Red chilly - 1 to 2
Cinnamon - 1/4 inch thin piece
Cloves - 2 to 3
Ginger - 1/4 inch piece
Garlic cloves - 3 to 4
Oil - 1 spoon
Salt
Method
1. Chop and cook vegetables with salt and keep aside.
2. Heat oil in a pan and add Garlic. When it changes color lightly, add chopped Ginger, Cinnamon and Cloves. Once it turns to Golden brown, add Red Chilly pieces and fry for a second and turn off the flame.
3. Once it cools, add it to grated Coconut and grind to fine paste.
4. Add the above paste to cooked vegetable, add salt if required. Heat this mixture till you get bubbles around its edges and turn off the flame.
Saagu is ready !!!.
The consistency of saagu is your choice. I prefer it to be bit thin for Dosa and bit thick for Poori.
Any vegetables of your choice; but preferred ones are
French Beans - 5 to 6
Carrot - 1/2
Aloo / Potato - 1
Green peas - 1/4 cup
Grated Coconut - 1 cup
Red chilly - 1 to 2
Cinnamon - 1/4 inch thin piece
Cloves - 2 to 3
Ginger - 1/4 inch piece
Garlic cloves - 3 to 4
Oil - 1 spoon
Salt
Method
1. Chop and cook vegetables with salt and keep aside.
2. Heat oil in a pan and add Garlic. When it changes color lightly, add chopped Ginger, Cinnamon and Cloves. Once it turns to Golden brown, add Red Chilly pieces and fry for a second and turn off the flame.
3. Once it cools, add it to grated Coconut and grind to fine paste.
4. Add the above paste to cooked vegetable, add salt if required. Heat this mixture till you get bubbles around its edges and turn off the flame.
Saagu is ready !!!.
The consistency of saagu is your choice. I prefer it to be bit thin for Dosa and bit thick for Poori.
No comments:
Post a Comment