This mixed vegetable Sagu is a speciality of Mysuru, a city in Karnataka and home to the elephants and vast stretches of sandalwood forests. Served with Rava idli, poori or sett dosa, it is a fragrant and nutritious combo with all the above mentioned dishes.
One bowl each of the following vegetables
French beans chopped fine
Carrot chopped fine
Potatoes chopped fine
One large onion
Half a bowl of grated coconut
1 tbsp roasted gram dal ( Daalia/ Purani/ Hurakadle)
A large pinch of turmeric powder
6 green chillies
5 cloves of garlic
2 inch piece of ginger
6 pepper corns
2 inch piece of cinnamon
1 tbsp coriander seeds
1/2 tsp cumin seeds
A small bunch of coriander leaves
3 tbsps oil
1 large Bay leaf
Cook the chopped vegetables in salted water till done. Keep aside. Grind the coconut, onions, tomato, green chillies, roasted gram dal, pepper corns, coriander leaves, coriander and cumin seeds, turmeric powder, cinnamon, cardamom, cloves, ginger and garlic to a smooth paste. Heat oil in a pan. Drop in the bay leaf. Toss and add the ground paste. Roast on a low flame till it gives its aroma and the raw smell disappears. Add the cooked vegetables along with the water and bring to a boil. Cook on a slow flame for ten minutes. Serve hot.
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