Mixed Vegetable Saagu Recipe Serves: 2 Recipe adapted from Mane Adige What I Used: 1 cup chopped mixed vegetables (I used beans, carrots, peas and potatoes) 4 tablespoon thick coconut milk 4 shallots, finely chopped (or use 1 small onion) A generous pinch of hing /asafoetida / perungaayam A pinch of turmeric Salt to taste taste For Masala: 2 tablespoon grated coconut (fresh or frozen) A 1" cinnamon stick 3 cloves 4 black peppercorn (or ½ teaspoon crushed pepper/pepper powder) 1 teaspoon grated ginger 2 shallots / small onions 2 teaspoon Pottukadalai / chana dahlia / split chickpeas 2 green chilies (adjust to taste) For Tempering: 1 tablespoon oil ¼ teaspoon mustard seeds A few curry leaves How I Made It: 1. Cook the vegetables in a closed pan until soft with very little water. Don’t cook them too mushy. 2. Grind the ingredients listed under ‘For Masala’. 3. Heat oil in a pan and add the ingredients listed under ‘For Tempering’. When the mustard seed start spluttering, add the chopped shallots or onion. Fry until golden brown. Add turmeric powder and hing to this. 4. Next add the ground masala and fry for another minute or so before adding the cooked vegetables. 5. Add 1 cup water and let the curry simmer for about 5 mins. You can adjust the consistency at this stage by adjusting the water. Add salt. 6. Turn off heat and pour the coconut milk over the curry. Mix well.
Mixed Vegetable Saagu Recipe Serves: 2 Recipe adapted from Mane Adige What I Used: 1 cup chopped mixed vegetables (I used beans, carrots, peas and potatoes) 4 tablespoon thick coconut milk 4 shallots, finely chopped (or use 1 small onion) A generous pinch of hing /asafoetida / perungaayam A pinch of turmeric Salt to taste taste For Masala: 2 tablespoon grated coconut (fresh or frozen) A 1" cinnamon stick 3 cloves 4 black peppercorn (or ½ teaspoon crushed pepper/pepper powder) 1 teaspoon grated ginger 2 shallots / small onions 2 teaspoon Pottukadalai / chana dahlia / split chickpeas 2 green chilies (adjust to taste) For Tempering: 1 tablespoon oil ¼ teaspoon mustard seeds A few curry leaves How I Made It: 1. Cook the vegetables in a closed pan until soft with very little water. Don’t cook them too mushy. 2. Grind the ingredients listed under ‘For Masala’. 3. Heat oil in a pan and add the ingredients listed under ‘For Tempering’. When the mustard seed start spluttering, add the chopped shallots or onion. Fry until golden brown. Add turmeric powder and hing to this. 4. Next add the ground masala and fry for another minute or so before adding the cooked vegetables. 5. Add 1 cup water and let the curry simmer for about 5 mins. You can adjust the consistency at this stage by adjusting the water. Add salt. 6. Turn off heat and pour the coconut milk over the curry. Mix well.
