- Mixed cut vegetables - 2 cups
- Turmeric Powder – ½ teaspoon
- Salt – 1 teaspoon or as per taste
- To fry and grind:
- Urad Dhal – 2 teaspoons
- Coriander Seeds – 1 tablespoon
- Black Pepper – 4 to 5 Nos
- Cumin (Jeeragam) – ½ teaspoon
- Cinnamon Stick – ½”
- Cloves – 2 Nos
- Coconut gratings – ¼ cup
- Green Chillies – 2 to 3 Nos
- Pottukadalai (Chutney Dhal) – 2 teaspoons
- Fresh Coriander Leaves chopped – 2 tablespoons
- For Seasoning:
- Oil – 1 tablespoon
- Mustard – 1 teaspoon
- Urad Dhal - 1 teaspoon
- Red Chilli – 1 or 2
- Asafoetida Powder – ½ teaspoon
- Onion chopped – ¼ cup
- Curry Leaves – few
Carrot, Beans, Green Peas, Potato, Chow Chow, Capsicum etc., can be used for making “Saagu”. Cut the vegetables into small cubes and add green peas.
Fry in a teaspoon of oil all the ingredients given under “To fry and Grind” (except Pottukadalai and Coriander Leaves) and cool it. Then grind it along with Pottukadalai and Coriander leaves to a fine paste.
In a thick bottomed vessel put the oil and when it is hot add mustard. When it crackles, add urad dhal, red chillies, asafetida powder and fry till the dhal turns light brown. Add chopped onion, curry leaves and fry for few seconds. Then add the vegetable pieces along with turmeric powder and salt. Mix well and add enough water just to cover the vegetables. Cook on medium heat for five minutes or till the vegetables are half cooked. Then add the ground masala paste and sir well. If necessary add little more water and allow to boil.
Can be served with Poori, Rawa Idli, Appam and Idiyappam.
Note: “Saagu Powder” is readily available in the shops. If you buy this ready made powder, then just cook the vegetables with salt and turmeric powder and add the required powder and make this Saagu.