Poori and Sagu..a delectable combo preparation from Karnataka

Hi Friends.

I am posting yet another famous preparation from Karnataka, the Sagu. The sagu is normally served with hot pooris. It’s also served as a filling for masala dosa instead of the normal potato subzi (sagu-masala dosa). It is also served with Set Dosa. This preparation is very commonly seen in Kannadigaa weddings. It can be made with or without onions. I make it without onions and is perfect for Jain people too. This recipe again I have learnt  from my dear MIL. It is a simple preparation to make with mixed vegetables. If the vegetables are chopped, this takes no time to prepare. Inspite of the simplicity of the preparation this is very tasty and delectable.

The most important thing which I feel about the preparation of this curry is, it’s very healthy as you eat a mix of vegetables and it can be cooked with very less oil as the poppy and coconut used in the preparation also release oil. It is a beautiful blend of mild flavours and spices. It has a nice creamy texture because of the coconut and poppy seeds. It has spiciness because of green chilies and cloves.

I had cooked this on weekend on S’s demand as it makes a good brunch/lunch item and is quite filling. He liked it a lot and was happy and satiated after this heart filling lunch . So here we go…

Ingredients
a handful of spinach chopped
a potato peeled and cubed
a small carrot peeled and cubed
half cup peas
a Kohlrabi/Knol kohl/ Navalkol peeled and chopped
a Turnip/Shalgam peeled and chopped
4-5 large florets of cauliflower chopped
8-10 french beans chopped
Salt to taste…
To grind together
half freshly scraped coconut
1 tsp cumin seeds
2 tsp poppy seeds
4-5 tbsp roasted chana daal
2 inch cinnamon stick
4 cloves
8-10 green chilies
To temper
oil
mustard seeds
a few curry leaves

Method for making Sagu
Chop all the vegetables and keep them ready.
 
Boil these vegetables in a pressure cooker for one whistle. One must cook the vegetables and not overcook.

Grind together all the items under the heading ‘to grind’ to a fine paste.

Heat a little oil and add mustard seeds and curry leaves. Put the ground paste and mix properly.

Add in the cooked vegetables and the salt.
 
Mix properly, add some water to adjust the consistency to get a thick gravy after having finished cooking.

Cook for about 10 mins so that all flavors are nicely imbibed by the veggies and then serve the curry with hot pooris.

Ingredients for Poori
3 cups of Whole wheat flour
1/2 tsp salt
water to knead
oil for frying

Method to make Pooris
Mix wheat flour and salt and make a tight dough using water.
Make lemon sized balls and flatten them. Put some oil on them.
Roll out pooris about 4 inch in diameter. These should be rolled a little thick unlike the rotis, else they become very hard and chewy.
Deep fry them in oil to a golden colour. These should puff nicely.


 
Sending this to RV and Sunita’s  Think Spice- Think Poppy Seeds .

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