Poori and saagu is a regular Sunday special at home. As the name suggests saagu is a gravy curry and the best thing is it can be made with any and almost all the veggies. It is more a mixed vegetable curry.
Any vegetables in required proportions 2 cups
(Mostly used vegetables however are carrot, green peas (batani), cauliflower, cabbage, french beans, baby corn etc)
Finely chopped onion (ullipaya) 1
Finely chopped green chillies 2
Roasted gram (Puttani dal/bhuna chana/putnala pappu/ hurigadale) 2 tsps
Finely grated fresh coconut 2 tsps
Cinnamon (Dal chini/ dalchin chakka) 1-2
Cardamom (elaichi/yellakai) 1-2
Clove (Laung/lavangam) 1-2
Fresh and finely chopped coriander 2 tsp
Refined cooking oil 2 tsp
Mustard seeds 1 tsp
Salt to taste
Make small cubes of the vegetables of choice or rather available. Please note that the other ingredients are given in proportion to 2 cups of vegetables.
Grind into a fine paste the following and keep aside:
2 tsps of Roasted gram, 2 tsps of finely grated coconut, 2 finely chopped green chilies, cinnamon, Cardamom, clove and a pinch of salt.
In a kadai/pan (bandli/mookudu) add 2 to 3 tsps of oil. Once hot, add mustard seeds and once they splutter add finely chopped coriander, onions and allow them to fry slightly. Add all the vegetables and sauté for 2 mins. Add salt to taste and one cup of water and leave the vegetables to boil.
Once the vegetables are cooked, add the roasted gram paste as ground above and water as required to make it a gravy curry. Mix well, leave for 5 mins and switch the stove off.
Garnish with coriander and serve with hot pooris or peas pooris. Saagu also supplements rice, flavored rice and any of the Indian bread.