Poori Saagu -2

Poori saagu is a an all time favourite at our place. Though I had tasted this many times in Bangalore I had never made it on my own. Last year I had got the recipe from Asha's Blog. The other day whle I was just blog hopping I landed at Supriya's blog and saw her version of Poori Saagu. The picture of the dish was mouth watering and instantly I decided that I was going to make this for breakfast :D. I have made some changes in the recipe. Both the recipe's are keepers and do try them if you love saagu. They taste great with puri and also with Phulka or chapathi. Here is the recipe that I followed.

What's needed:

1-1/2 cups chopped vegetables (green beans, carrots, potatoes, cauliflower and peas)

1 medium Onion chopped 

1 medium ripe Tomato chopped

1/2 tsp Mustard seeds

1 tbsp Oil

5-6 Curry leaves (I left out as I did not have it)

a pinch of Asafoetida

Coriander leaves for garnish (I grinded it)

Salt to taste

To grind together:

1 tsp Cumin seeds

2 tsp Coriander seeds ( I used 1 tsp)

¾ cup grated coconut

2 tsp poppy seeds (I did not have so used 1 tbsp of cashews soaked for 5 mins in warm water)

2 Tbsp whole split peas (hurgadle, putani)

5-6 green chillies

3 garlic pods

small piece of Tamarind

Salt to taste

In addition to this I used:

a small piece of Cinnamon, Star anise, 2 Cloves ,4 Peppercorns and small bunch of Coriander leaves.

Method:

1) Grind all the ingredients under "To grind together"  with suffecient water to a smooth paste.

2) Pressure cook or microwave the vegetables with little salt until done. 

3) Heat oil in a kadai. Add mustard seeds. When they splutter add the curry leaves, asafoetida and chopped onions. Sauté the onion till transparent. Add in the chopped tomato and cook until mushy.

4) Add the ground masala and fry until the raw smell goes off. Add the boiled vegetables and salt to taste. Add water to bring it to desired consistency. Give it a rolling boil and switch off.

Serve hot with Puri or phulka's.