Green Sagu

This is a simple and delicious vegan curry flavored with coconut, mint, cilantro, and poppy seeds. This is a popular one from the state Karnataka, India. This is served with dosa or poori, but is amazing with chapathi's too!

This curry is called green sagu because of the color it gets . Mint and cilantro make it green colored. When I say green sagu, there is another version in a different color that I will share the recipe for it soon. Both the versions are favorites in our home.

As weather cools down, winter veggies flood the market and this sagu is made in everyone's home as well as in restaurant. The fresh mint and cilantro give an addictive flavor to this curry along with a few aromatic spices. Kohlrabi is used in this curry. Potato, beans, carrots, cauliflower are also added. The crunch from the kholrai is amazing and if you have in hand do add it for an excellent sagu! This is a perfect winter veggie curry!

I learned this curry from my sister-in-law. She makes an amazing one and exactly follow her style. This is easy to make. Prep work takes some time, as the veggies need to be chooped. Once that is ready, and when the veggies cook, grinding and sauteing onions can be done simultaneously. And in the next 10 minutes delicious sagu will be awaiting at the dinner table.

This is a great tiffin side, perfect to be served with poori, chapathi, or dosa. Great fro dinner as well as brunch. This is a simple recipe. The veggies can be cooked to crisp texture in microwave. Make sure to use microwave safe bowls, preferably glass or ceramic. The veggies can be cooked on stovetop too. The leftovers can be stored in the fridge for a couple of days. Reheat before serving. 

I am also linking this to Blogging Marathon, Wonderful Wednesday, Happiness is Homemade,and Sundays on Silverado.

Ingredients

Kohlrabi - 3/4 cup, diced

Potatoes - 3/4 cup, diced

Carrots - 3/4 cup, diced

Green beans - 3/4 cup, diced

Cauliflower florets - 1 cup, small

Green peas - 3/4 cup, fresh or frozen

Salt - 1 and 1/4 tsp

Water - 2.5 plus 1/2 cup

Tempering

Oil - 2 tbsp

Dried red chili - 2, torn

Mustad seeds - 3/4 tsp

Cumin - 1/2 tsp

Curry leaf - 1 sprig

Asafetida - 1/4 tsp

To grind

Cinnamon - 1-in. piece

Cloves - 3

Roasted dalia - 2 tbsp

Fennel seeds - 1.5 tsp

Poppy seeds/khuskhus - 1.5 tsp

Coconut - 1/3 cup, grated

Green chile - 4 to 6

Ginger - 1.5 tsp, chopped

Mint - 1/4 cup, packed

Cilantro - 1.4 cup, packed

Water - 1/4 cup

Method

Add the chopped potatoes, kohlrabi, beans, carrots, and cauliflower to a glass bowl and add two and a half cups water. Microwave on high for 10 minutes. The veggies can be cooked until crisp tender on stovetop too.

Heat oil in a heavy bottomed pan and add red chilies and mustard. When the mustard seeds splutter add the rest of the ingredients listed under tempering. Fry the contents for 30 seconds.

Add the onions and saute for 4-5 minutes until translucent.

In the meantime, grind the ingredients listed under"to grind" to a smooth paste and set aside.

Add the cooked veggies,frozen peas, and salt. Simmer for 2-3 minutes.

Add the ground paste. Use another half cup water to rinse the blender and add to the veggie mix.

Simmer for 4-5 minutes. Adjust salt and consistency, if required.

Transfer to serving bowl. Serve with dosa, chapathi, or poori.