Vegetable saagu | Sagu kurma | Aloo tuvar sagu-How to make-Step by step photos

Cuisine Style: Karnataka, India | Cooking Time: 15 minutes | To Serve: 4 | Type : Korma, Kurma, curry | Take with : Poori, Idli, dosa, Rice, chapatti, parotta

Ingredients

• Carrot - 1 [cut into cubes or stripes]
• Potato - 2 [cut into cubes]
• Fresh pigeon pea[Green toor dal, pachai thuvarai] - 1/4 cup or Green peas
• Onion – 1 [sliced]
• Green chilli – 1 [slit]
• Mustard seeds- 1 tbsp
• Bengal gram - 1 tbsp
• Urad dal - 1 tbsp
• Curry leaves -1 springs
• Turmeric powder - 1/4 tsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed

For grinding ingredients

• Roasted gram[Chutney kadalai]- 1 tbsp
• Cashewnuts - 5
• Coconut – 2 tbsp [grated]
• Green chilli -1
• Ginger - 1 tbsp
• Garlic - 4 cloves
• Coriander leaves - 2 springs
• Cinnamon stick - 1/2 stick
• Cloves - 2
• Add ingredients in a mixer jar, grind to fine paste

Method

• Boil potato, carrot & fresh pigeon pea with turmeric powder till soft
• Heat oil in a pan add mustard seeds, let it crackle. Then add bengal gram, urad dal fry
• Add onion, green chilli & curry leaves saute
• Add boiled vegetables saute.
• Add freshly ground paste and water let it boil.
• Serve hot with idli, dosa, chapathi, parotta

How to make Vegetable saagu-Stepwise pictures[Simple, Easy & Delicious]

Boil green tuvar, potato , carrot till soft. Drain water & Keep it aside

Add onion, ginger, garlic, coriander leaves, cloves, cinnamon in mixie jar coarsely grind

Add coconut, cashews,& roasted gram then grind to fine paste

Freshly ground paste is ready

Heat oil add mustard, bengal gram, urad dal, onion, green chilli,curry leaves saute

Add boiled vegetables & Green toor dal

Add ground paste mix well

Add vegetable stock / water let it boil then add salt

Veg saagu is now ready, cut off heat, Serve hot with poori, idli or biryani

Aloo tuvar sagu -Fresh pigeon pea kurma

Poori saagu-karnataka special curry