I tried potato saagu a while back and loved it. However, I never knew it was a Karnataka / Mangalore dish. Ever since Sia announced her RCI event, its been nagging at the back of my head, constantly coming back during the weekend when I try to decide what to make. Finally, last weekend, I took the plunge and browsed through the blogs she had listed in her event announcement. The first one itself did not disappoint me. Ramya's Mane Adige is a chock full of awesome Karnataka recipes and I found just the one! I tweaked the recipe a little bit depending on the ingredients I had in hand.
Mixed Vegetable Saagu Recipe
Serves: 2Recipe adapted from Mane AdigeWhat I Used:1 cup chopped mixed vegetables (I used beans, carrots, peas and potatoes)4 tablespoon thick coconut milk4 shallots, finely chopped (or use 1 small onion)A generous pinch of hing /asafoetida / perungaayamA pinch of turmericSalt to taste tasteFor Masala:2 tablespoon grated coconut (fresh or frozen)A 1" cinnamon stick3 cloves4 black peppercorn (or ½ teaspoon crushed pepper/pepper powder)1 teaspoon grated ginger2 shallots / small onions2 teaspoon Pottukadalai / chana dahlia / split chickpeas2 green chilies (adjust to taste)For Tempering:1 tablespoon oil¼ teaspoon mustard seedsA few curry leavesHow I Made It:1. Cook the vegetables in a closed pan until soft with very little water. Don't cook them too mushy.2. Grind the ingredients listed under 'For Masala'.3. Heat oil in a pan and add the ingredients listed under 'For Tempering'. When the mustard seed start spluttering, add the chopped shallots or onion. Fry until golden brown. Add turmeric powder and hing to this.4. Next add the ground masala and fry for another minute or so before adding the cooked vegetables.5. Add 1 cup water and let the curry simmer for about 5 mins. You can adjust the consistency at this stage by adjusting the water. Add salt.6. Turn off heat and pour the coconut milk over the curry. Mix well.
My Experiments with Cooking
Do you mind if I try it right away? Mixed vegetable is my kinda thing!(throw in whatever you have :D)
SJ
Copy paste Appu. I don't use coconut milk, I use curds! And yes, since we are drug addicts we have poppy seeds at home so my sagu is extra tasty lalalalalalaa...
Divya Kudua
I have heard so much about Saagu..after going through the ingredients I feel its quite similar to the Veg Kurma that I make..:).
Aparna
Just saw your tweet.
Looks lovely, like a veggie korma of sorts. I know I'll like this one.
Prathibha
ohh..Mixed veg saaagu.??
I just love to eat this with set dosa,aval dosa and poori..and yeah this is very much originated one from karnataka..
sangi
Thanks for stopping by simply delicious...u have a gr8 space here!
Vegetable saagu looks soooo delicious!
adding split chickpeas is new to me...nxt time
will try ur recipe...tnx dear
MeetaK
this really sounds deliciously scrumptious.
Nags
Appu - I actually had poppy seeds but Ramya's recipe didn't mention it. Also, she had added cashew nuts to the gravy which I didn't have so added coconut milk instead. I used poppy seeds in my potato saagu 🙂
Appu
Good one...yes, traditionally from Karnataka. Actually, the authentic saagu has poppy seeds in the masala. Unfortunately, since this is not available in Singapore, we have to do without it. But, believe me, the poppy seeds give it such a different taste.
Also, fresh curds can also be used as a substitute for coconut milk.
RAKS KITCHEN
Sounds good, asafetida addition is new to me,more like kurma!