Ingredients: Serves 3 to 4 people
[tsp: tea spoon]
Veggies: [You can add any veggies of your choice!]
1. Carrots: 2
2. Beans: 300gms / 40 to 50 in count (american beans)
3. Green peas: 1.5 cup
4. Potatoes: 2
5. Onions: 1
[Veggies: Chopped into small equal pieces of 1cm length]
Masala ingredients:Grind all of the below ingredients in mixer/grinder
1. Cloves/Lavang: 10 to 12
2. Cinnamon: 1/4 inch
3. Cardamom/Elaichi/Elakki: 2
4. Garlic: 2
5. Ginger: 1/4 inch
6. Green chilly: 4 [Depends on how much spice you want]
7. Red chilly/Byadagi : 2 [This is just for the sake of color]
8. Coconut: 1.5 cup shredded [Make sure to thaw the frozen coconut]
9. Split dalia/putani/hurigadle: 3 tsp
9. Split dalia/putani/hurigadle: 3 tsp
10. Tamarind paste/Imly/hunise hannu: 1.5 tsp
[I usually prefer fresh one!You can soak fresh tamarind(size of 1/2 ping pong/tt ball) in water for few minutes and squeeze the paste]
[I usually prefer fresh one!You can soak fresh tamarind(size of 1/2 ping pong/tt ball) in water for few minutes and squeeze the paste]
Saagu preparation: [Use medium flame]
1. Take a medium size pan and boil all the veggies in it. Do not add too much water!Your water level should be just 1cm above the surface of veggies. Cover the pan with a lid and let it boil for about 12 to 15 minutes
2. Once the veggies are properly boiled, add the grinded masala mix into and stir well. If you want, add little extra water, but not too much!
1. Take a medium size pan and boil all the veggies in it. Do not add too much water!Your water level should be just 1cm above the surface of veggies. Cover the pan with a lid and let it boil for about 12 to 15 minutes
2. Once the veggies are properly boiled, add the grinded masala mix into and stir well. If you want, add little extra water, but not too much!
3. Add salt [1.5 to 2 tsp] for taste. Also add 1/2 tsp of sugar and mix everything well.
4. Cook it for 10 more minutes and keep stirring the mix from time to time. This step removes the raw taste of masala!
5. Once the masala is properly cooked, switch off the flame and garnish with chopped cilantro/correander leaves.
4. Cook it for 10 more minutes and keep stirring the mix from time to time. This step removes the raw taste of masala!
5. Once the masala is properly cooked, switch off the flame and garnish with chopped cilantro/correander leaves.
SAAGU READY!
Serve hot with hot poori/chapathi/roti and believe me, this curry is deadly with poori!
2 comments:
Just a small comment, u may want to add sentence to grind all the masala ingredients. Its useful info for beginners. Once up on a time, I was beginner and didnt know ABC of cooking, so I know.
Thanks lakshmi!
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