Fresh Vegetable Sagu

The first time I had Sagu was when I came to Blr to attend Sapient College way back in 2000. It was everywhere at the local darshinis served with set dosa and at the ABB cafeteria where I was training. What I did not like however were the dried green peas used in the sagu. It has taken me 5 yrs after coming to Blr to try making it at home. So it had to be with fresh peas and veggies.

The difference also is that in the restaurants sagu can get really spicy if not hot. The overload of garam masala is something I don't have tolerance for. My recipe is much milder yet flavorful. I arrived at it after mentally noting recipes from various aunties that I enquired with for their family recipe of a good sagu at wedding sand poojas I attended and the saggu never failed us.

Ingredients

1 cup fresh peas.

1/2 cup chopped carrots
1 cup cauliflower florets
2 teaspoons oil
1/2 teaspoon mustard
1/4 teaspoon asafoetida
salt to taste

Masala:
1 tablespoon roasted and split chickpeas, dahale/ phutani
1 teaspoon poppy seeds
2 tablespoons grated coconut
1 green chili
1 handful of cilantro
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves
1 small piece of cinnamon

First grind the masala to a fine paste with just a little water. Keep aside

Now heat a vessel, add oil to it. Splutter mustard seeds add the asafoetida. Now put all the fresh veggies stir fry for 5 mins. Add water and cook till soft. Once the veggies are cooked add the ground masala. Top up with water and bring to a boil. The consistency should be creamy. Don't forget the salt, I almost forget to type it here.

Here is Blr sagu is an evening time accompaniment with dosas and rava idli. I have observed that  in the morning time dosas are eaten with sambar but in the evenings mostly with different types of sagu. The set dosa is always served with sagu irrespective of the time of the day.

Though I have tried it at home now. I confess I still love all my Thindis/ snacks with sambar and coconut chutney.