I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
A Curry Called "Saagu"
Saagu is a mixed vegetable curry that is made using special ingredients. Fresh spices and herbs are used in the curry to ensure the finest taste and aroma. Fried gram and cashews (optional) are also used in this recipe to make the gravy thick and rich.
This curry goes well with roti, poori, semolina idli, flatbreads, and spicy rice.
|Prep time||Cook time||Ready in||Yields|
Serves six people
- 1/2 cup potato, cut in small cubes
- 1/6 cup carrot, cut in small cubes
- 1/6 cup capsicum, cut in small cubes
- a fistful of fresh peas or frozen
- 1/6 cup cauliflower, optional, sometimes I use
- 1/6 cup French beans, cut in small pieces
- 1/6 cup onion, finely chopped
- 1/6 cup tomato, finely chopped
For the gravy:
- 8 to 10 cashews (optional)
- 1/6 cup fried gram
- 1/4 cup grated coconut
- 2 cloves garlic
- 1/2 inch cinnamon
- 3 cloves
- 1/4 inch ginger
- 3 green chili
- 1 1/4 tablespoons oil
- 1/2 teaspoon mustard seeds
- 8 curry leaves
- 1 1/2 teaspoons salt, as per taste
- 1/2 teaspoon sugar, as per taste
- 1/2 teaspoon lemon juice or tamarind juice or dry mango powder, as per taste
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 1 tablespoons coriander leaves, chopped
- Gather all of the vegetables. Cut them as instructed in the ingredients list.
- Grind coconut, ginger, garlic, green chili, cloves, cinnamon, coriander seeds, cumin seeds, cashew nut, coriander leaves (mainly for the color), and fried gram to get a smooth paste. Keep aside.
- Heat oil in a kadhai/pan. Throw in the mustard seeds. Let them pop. Add chopped onion. Saute till it looks translucent.
- Add all vegetables, except tomato and capsicum. You can add some water while cooking. Cover with a lid.
- Cook for 8 minutes or till the vegetables are almost cooked. Add capsicum and tomato. Throw in salt and sugar. Stir occasionally. Cook for two more minutes.
- Pour in the ground masala (paste). Lower the fire. Mix well so that the spices properly blend with the vegetables. Add water and adjust the gravy consistency. It should be neither thick nor thin. Pour in the tamarind/lemon juice or dry mango powder. Let it boil for 2 to 3 minutes. Mix once again. Check for taste. Adjust according to your preferences.
- Finally, drop in the curry leaves. Remove from heat. Mix well. Transfer the contents to a serving bowl. The mixed vegetable curry (saagu) is ready to serve.
- Serve with any kind of flatbread, rice, or poori. Enjoy the yummy taste!
Cooking Notes and Tips
- You can use any vegetables of your choice in this curry. However, using potato is a must.
- Don't boil the curry for a long time. Otherwise, the curry may become too thick due to the fried gram and cashews in it.