Saturday, October 25, 2014

Sagu for puri

sagu for puri/ sagu/kurma

Today  I had decided to do puri,sagu,rice,Rasam for lunch.For sweet portion of the meals, a pack of shrikhand  is readily waiting in the fridge.(Being lazy, did not make at home).Puri goes well with shrikhand and sagu .sagu is also called 'kurma'

sagu today I made, turned out to be super tasty.My daughter refused to eat rice or shrikhand, and happily relished the puri sagu which was a big  compliment enough to make me get going and post this recipe to the  blog.

here are the ingredients I used:
  1. potatoes 2 no.s (medium sized).peeled and finely diced.
  2. french beans 10-12. no. finely chopped
  3. cauliflower florets, 1/4 cup finely cut
  4. green capsicum, finely chopped 1/4 cup
  5. carrots,small sized, 2. no.s,  finely chopped
  6. onion 1 medium sized roughly chopped
  7. tomato 1 medium sized
  8. coriander ,handful
  9. freshly grated coconut 1/4 cup
  10. 1/2 inch cinnamon stick
  11. 1/2 tsp coriander seeds
  12. oil 1 1/2 tbsp
  13. curry leaves , just a few
  14. mustard
  15. asafoetida
  16. turmeric
  17. red chili powder 1 1/2 tsp
  18. salt as per taste
  19. fried gram powder 1- 2 tbsp
  20. milk 2 tbsp
  • wash the ingredients from 1 to 5 and boil or pressure cook for 3 whistles.
  • grind the ingredients from 6 to 11 in a mixer jar.
  • heat oil in a kadhai
  • add mustard seeds to splutter,add hing,turmeric powder,curry leaves.
  • add the ground mixture of onion,tomato .etc.
  • fry the mixture till the oil separates and there is no raw smell.
  • add the cooked vegetables.
  • add chili powder,salt and mix well. cook for about 3-4 minutes.
  • add fried gram powder to thicken the gravy.
  • add 2 table spoons of milk.Bring to boil and remove the kadhai from the flame 
Delicious sagu is ready.Light on the spices.. as ginger,garlic, and green chillies are not used.Give this sagu a try and let me know how you all liked this recipe!

1 comment:

Milind DESAI said...

Will ask Geeta to prepare and post the result.

Thank you for sharing.