Monday, July 25, 2011

Hotel Style Vegetable Sagu

Vegetable sagu is the best when served with poori and chapathi , after many trials this is the best and hotel style sagu which is my family favourite. I always get compliments for this recipe the taste is simply fantastic...I use homemade Vegetable sagu masala which makes it more aromatic ..u can use store brought masala if u have :)

1 & 1/2 cup Mixed boiled vegetables ( I used carrot, peas and beans)

2 med sized onion chopped

1 tsp urad dal

1/2 tsp mustard seeds

pinch of Asafoetida

2 Red chilli (I used Bedagi ...broken)

2 Sprigs of curry leaves

1/4 tsp haldi

1 tbsp coriander leaves ( for garnishing)

salt to taste

2 tbsp Oil 

2 tbsp Sagu masala ( Recipe given below)

For Coriander Coconut paste

2 tbsp coriander leaves

4 tbsp fresh or desicated coconut

2 tsp broken cashews

For Sagu Powder (Yields 1/2 cup)

2 tsp urad dal

2 Green chilli

5-6 Peppercorn

1 1/2 tsp coriander powder

1/2 tsp Jeera (Cumin)

1' dalchini (Cinnamon)

2 cloves

4 tbsp desicated coconut


For Sagu Powder

Heat a small pan and dry roast the urad dal on med flame till fragrant and golden brown. keep aside.

In the same pan roast green chillies and fry for 1 min then keep aside.

Now take roasted urad dal, roasted  green chillies and other ingredients listed under ' sagu powder' and grind to a fine powder in a blender.

For Veg Sagu Masala

Heat oil in pan add mustard seeds then add urad dal , broken red chillies, hing, fry well then when urad dal changes colour and mustard seeds sputters add curry leaves then add onion and fry well till it is translucent then add boiled vegetables and haldi and fry well .

In pan add oil then roast the sagu masala and then add water and add this to the vegetable fry and mix well add 1/2 cup water and bring to a boil.

Make a paste of coriander leaves, cashews, coconut and grind well adding water to a smooth paste.

Now add this paste to the veg's and allow it to boil.  Add salt to taste. Simmer and cook for 10 Min's and lastly garnish with coriander leaves.

Excellent with poori, Neer Dosa (Panpolo) ...and a hot cup of coffee ...truly fantastic:)....I got huge compliments after trying this and this is usually one of my family try this and leave in Ur feedback :)