Tuesday, April 19, 2011

Mangalore Cuisine-------Vegetable Sagu(korma)

 
                                                                                 

This is very best combination for puri in South Indian restaurants.Myself and my mother-in-law always order this for breakfast when we go to restaurant and all our family member scolds us.but what to do that big fluffy hot puri with sago we both can't resists.This is nothing but south Indian version of vegetable korma.Goes very well with Puri,Chapati and also with Rice.As i always mention if i feel if its healthy type,ya this is because its full of different vegetables and no oil is needed.
Ingredients:
  • 3 cup of mixed vegetable cut into small pieces(like carrot,beans,potato,padvalkai(snake guard)/zucchini,peas)
  • 1 big tomato/1tbsp of tomato puree/paste
  • Sagu Masala powder:
  • 1/2 onion
  • 2 -4 garlic pods(Optional)
  • 2"ginger
  • 5-6 red chilies
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp of roasted channa dal(hurikaddalle,dalia)
  • 1 tbsp of fresh grated coconut
  • 1 lavang(clove)
  • 1" chakke 
  • 1 elakki(cardamon)
  • 1 tsp fennel seeds(saunf)
  • 1/2 tsp gasgase(poppy seeds)
  • coriander leaves for garnishing
Method:
Wash,clean and cut all the vegetables.Pressure cook all these cut vegetables.
Meanwhile make sagu masala powder.i prefer to roast onion,ginger and garlic first before making masala.
You can also roast very ingredient above needed for masala,before making masala paste.
And also without roating just hasi(without roasted) masala can also use.
Take a pan put 1tsp of oil add chopped garlic,ginger and onion and stir fry till everything turns red  and raw smell goes.add cut tomatoes and stir fry till tomato is cooked.if you are using tomato puree/paste then no need of adding tomatoes.
In blender grind together all the ingredients of masala including this roasted onion,ginger ,garlic and tomato.
grind this into smooth paste.
Heat the pan add cooked vegetables,salt,jaggary stir fry for one minute.add masala paste,little water and let it simmer for 5-6 minutes till masala is all mixed and nice aroma comes.
Garnish this with coriander leaves.Usually i don't use any oil for this recipe but if you need you can give seasoning of oil,red chili pieces,curry leaves, mustard seeds and urad dal.Also the other version of it is you can use green chili instead of red chili in masala paste and also grind coriander leaves along with it.serve hot with puri/chapati/rice.

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