Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.

Shenga Chutney Pudi Recipe

How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.

Cuisine: Indian

Category: Chutney Powder Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Roasted Peanuts - 1 cup Garlic cloves - 6 nos Cumin seeds - 1 tsp Red chilli powder - 4 tsp (adjust) Salt - as needed

METHOD

1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
2. Let it cool down. No need to deskin peanuts.
3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
4. Grind it to coarse powder. Transfer to a container & store for a week.
5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

METHOD - STEP BY STEP PICTURES

• Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
  
• In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.
  
  
• Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
  
• Enjoy !

Note

Adjust the amount of chilli powder as per your taste. Some people add little sugar. But I didn’t use it. For variations, you can roast cumin seeds, garlic cloves before grinding.

Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !

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Kara Chutney Recipe – Hotel Style Kara Chutney For Idli, Dosa

I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicy. We call it as red chutney. 

Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of  hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you. 

There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.

During my recent trip to Salem, we took a parcel of idli sambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar. I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves. 

If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies / Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration. Lets see how to make restaurant style kara chutney at home with step by step pictures and video.

Do check out my another version of Kara chutney, Hotel style Veg kurma, Hotel style Tiffin Sambar, poori masala, Parotta salna recipes. 

HOTEL STYLE KARA CHUTNEY RECIPE

Kara chutney recipe - How to make hotel style kara chutney/ spicy chutney for idli,dosa

Cuisine: Indian

Category: Chutney Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To Saute in oil Cooking oil - 2 tbsp Ripe tomato - 2 nos (Medium sized, 1 cup) Big onion - 2 nos ( Small sized, 3/4 cup) Garlic cloves - 5 nos ( small) Urad dal - 1.5 tsp Chana dal - 1/2 tsp Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney) Red chilli powder - 1/2 tsp Salt - As needed Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few HOW TO MAKE KARA CHUTNEY Wash and chop tomato,onion.Peel garlic and keep it ready. Heat oil and saute dals, red chilli, garlic, onion till transparent. Then add chopped tomato, red chilli powder, salt and cook till pulpy. Cool down and grind to smooth paste. Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai. Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent. Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well. Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa. Enjoy !

NOTE

Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste. You can also skip chana dal & make only with urad dal. You can add equal quantity of tomato, onion and try this chutney. Add more chillies if you want spicy chutney. I made it medium spicy. For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves. If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.

Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
I served it with Instant quinoa idli ;))

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Tomato Chutney Recipe Without Onion,Garlic,Coconut–No Onion No Garlic Chutney

 

Tomato Chutney Recipe without onion, garlic and coconut with step by step pictures and video. I have posted varieties of tomato chutney recipes (Thakkali chutney in Tamil) in my website but not even one tomato chutney without onion and garlic. 

This morning, I prepared Kambu idli, dosa (Pearl millet idli / Bajra idli) for our breakfast and prepared this South Indian style tomato chutney recipe without adding onion, garlic and coconut.

 This recipe is very similar to my tomato chana dal chutney but I have used urad dal, coriander seeds as well. It tasted yummy when drizzled with sesame oil. I have already shared an easy tomato thokku recipe without onion and garlic but I never thought to try a chutney recipe.

 I am happy that I tried this no onion no garlic tomato chutney recipe. I am sure this chutney would help people looking for No onion no garlic recipes during festival season or under fasting. Its a good side dish for idli and dosa. Hope you will try this recipe and like it.

 Ok, lets see how to make tomato chutney recipe without onion, garlic and coconut.

Do check out my 50 chutney recipes if interested.

Tomato chutney without onion, garlic and coconut

Thakkali chutney / Tomato chutney recipe without onion, garlic and coconut

Cuisine: South Indian

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To saute in oil Ripe tomato - 2 nos (Medium sized) Urad dal - 1.5 tsp Chana dal - 1.5 tsp Coriander seeds/Dhania - 1/2 tsp Red chilli - 4 nos ( I used 2 Kashmiri chillies, 2 long chillies) Curry leaves – 5 leaves Hing /Asafetida – 2 pinches Tamarind - A pinch Cooking oil - 1.5 tbsp Salt & Water – as needed To Temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

HOW TO MAKE TOMATO CHUTNEY WITHOUT ONION GARLIC 

1. Wash and chop tomato into small pieces, set aside.
2. Heat oil in a kadai and roast the dals, hing, dhania and chilli.
3. Add tomato, salt,tamarind, curry leaves. Saute till mushy.
4. Grind to a smooth chutney and temper with mustard, urad dal.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato into small pieces, set aside. Heat 1.5 tbsp oil in a kadai and roast the urad dal. chana dal, dhania, hing and red chillies. Saute till dals turn golden. Add chopped tomato, pinch of tamarind, hing, salt and curry leaves. Saute till tomato becomes mushy. Let the mixture cool down. Then grind to a smooth paste adding required water. Transfer to a bowl. Heat 1 tsp oil in a small kadai, temper mustard seeds, urad dal. Add to the chutney, mix well and serve with idli, dosa ! Enjoy !

Note

I have used 2 Kashmiri chillies/Byadgi chilli for bright red color and 2 long chillies for spiciness. You can replace Kashmiri chillies with one or two spicy chilli if you like. Addition of Coriander seeds is optional but it gives a  nice flavor. Do not add more than the mentioned quantity. Curry leaves is also for flavor. You can skip if you don’t like it. You can use 1 tbsp of coriander leaves instead. Do not add more curry leaves. Chutney smells raw. As this chutney is without onion and garlic, tempering is a must to enhance its flavor. So don’t skip it.

Try this easy, yummy, no onion no garlic tomato chutney for idli & dosa. You will love it !

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Green Peas Kurma For Chapathi, Poori – Pachai Pattani Kurma Recipe

 

Peas kurma recipe / Green peas kurma (Pachai Pattani kurma in Tamil) for chapathi, poori, idli and dosa. I love to try varieties of South Indian kurma recipes at home. Recently I prepared this green peas kurma as a side dish for chapathi. I adapted this recipe from Jeyashri’s kitchen and made few changes as per my taste. It came out really well. I used dry peas in this recipe. You can also make this yummy peas gravy with fresh,frozen peas. We relished it with chapathi and had the same kurma with idli,dosa the next day. Myself & Raksha liked this combination very much. 

Basically I love to have kurma type of side dish for idli & dosa. My mom makes varieties of kuruma kulambu for idli,dosa. This pattani kurma is one of its kind. I am happy that I got an easy, yummy green peas kurma that goes well not only for chapathi, poori but also for idli,dosa. I hope this kurma tastes well with mild pulao and rice varieties too. For variations, you can also add boiled potato along with peas. 

Do try this delicious Pattani kurma for chapathi and share your feedback with me.  Ok, lets see how to make peas kurma with step by step pictures.

Check out my potato kurma for poori and Saravana bhavan style veg kurma recipes too !

Green Peas kurma recipe / Pattani kurma

Peas kurma recipe - A delicious South Indian gravy for chapathi, poori, idli and dosa !

Cuisine: Indian

Category: Side dish for chapathi

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dry peas or fresh green peas - 1 cup ( You can use frozen green peas too) Tomato - 2 nos Big onion - 1 no Ginger-Garlic paste - 1 tsp Fennel seeds - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Dhania powder – 1 tsp Garam masala powder - 1/2 tsp Cashew nuts - 5 nos Grated coconut - 2 tbsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Coriander leaves - to garnish (Optional)

HOW TO MAKE GREEN PEAS KURMA

1. Wash and soak dry peas overnight or 8 hours.
2. Pressure cook in low flame for 2 whistles.
3. Saute onion, tomato, g&g paste and spice powders.Grind to paste adding coconut.
4. Saute this ground paste in oil and add the cooked peas.
5. Boil till oil floats on top. Serve with poori, chapathi, idli & dosa.

METHOD - STEP BY STEP PICTURES

Wash and soak dry peas in enough water overnight or for 8 hours. Pressure cook in low flame for 2 whistles adding 1 cup of water and salt. Alternately you can use fresh green peas or frozen peas. No need to pressure cook if using fresh peas/ Pachai pattani. Heat cooking oil and saute onion, fennel seeds, tomato, gg paste, turmeric powder, red chilli powder, Dhania powder and garam masala powder. Lastly add coconut, cashew nuts and saute for a minute.Grind to a smooth paste adding required water. Heat oil in a kadai and when it gets heated , add the ground paste. Add salt, sugar and saute till thick. If using fresh peas or frozen peas, add at this stage and boil till it cooks well.  Add cooked peas, 1 cup of water and boil for 5 minutes till nice aroma arises. Adjust the consistency of the gravy by adding more water if needed. This gravy thickens quickly when it cools down.So add more water, check for salt and serve with poori, chapathi, idli and dosa. Enjoy !

Note

For variations, you can skip garam masala powder and try it. But I would recommend to use it.   You can also add boiled potato cubes if you have less peas in hand. You can grind the masala ingredients without sauting in oil but it gives a different flavor and taste to this kurma. Adjust the consistency of this kurma as you like.I like mine to be semi solid in consistency as you see in the picture below.   If using fresh peas or frozen peas, you can add it along with ground paste. No need of pre cooking.

Try this easy, yummy Peas kurma and enjoy with poori,chapathi, idli or dosa !

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Green Tomato Sambar For Idli – Thakkali Kai / Raw Tomato Gotsu Recipe

Green tomato sambar for idli – We call it as Thakkali kai gotsu in Tamil. I started buying green tomato ( Raw tomato / thakkali kai / Pacha thakkali in Malayalam ) recently as I wanted to learn some yummy South Indian recipes with it. I have heard people make green tomato kootu, curry, thogayal for rice and chutney for idli, dosa. My MIL suggested to try this easy thakkali kai gotsu as the first step. Usually we make Thanjavur style tomato onion gosthu for idli but my MIL told her mom make gotsu only using raw tomato. But my MIL started making with ripe tomatoes. So I too followed the same.

When she suggested this, I was very happy and tried it because thakkali gotsu is our family favorite side dish for idli. So this recipe would never fail. Its a very easy, one pot sambar recipe for idli / dosa.  Even though moong dal is added, we make it watery in consistency so that it tastes juicy with idli.Both adults & kids would love this recipe.  This thakkali kai gotsu is completely different from Chidambaram gosthu. You must try it know the difference . Ok, lets see how to make green tomato sambar / Thakkali kai gotsu for idli with step by step pictures !
Do check out my ripe tomato onion gotsu, Chidambaram brinjal gosthu recipes.

Green Tomato Sambar/Thakkali kai Gotsu Recipe

How to make Green tomato sambar Recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main Course
Serves: 3-4
Prep time: 10 minutes
Cook time: 15 Minutes

Ingredients (1 cup - 250ml)

• Green tomato- 5 nos
• Yellow moong dal - 1 tbsp
• Big onion - 1 no (Finely chopped)
• Tamarind - Berry size(Sundakkai alavu)
• Green chilli - 3 nos (Use 5 for more spicy sambar)
• Turmeric powder - 1/8 tsp
• Idli batter - 1 tbsp
• Coriander leaves - to garnish
• Cooking oil or Sesame oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - Few(Finely chopped)
• Salt - as needed
• Water - as needed (I used 2 to 2.5 cups)

How to make the recipe

1. Wash and chop tomato into small pieces.
2. Heat oil in a cooker base.
3. Temper mustard,urad dal,curry leaves.Saute the onion,green chilli adding salt.
4. When onion becomes transparent, add tomato and saute till mushy.
5. Add turmeric powder, moong dal and water.
6. Pressure cook in low flame for 2 whistles.Remove & add idli batter. Boil for 2 minutes.
7. Garnish & serve with Idli.

Green tomato sambar / Thakkali Kai Gotsu - Step by step photos

• Wash and chop tomato into small pieces.Finely chop onion and slit green chillies, curry leaves and set aside.

  

• Heat oil in a cooker base.Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute finely chopped onion, slit chilli.Saute till onion becomes transparent.

  

• Add tomato pieces, saute till mushy.Add turmeric powder, tamarind extract and 2 cups of water. Add moong dal and Pressure cook in low flame for 2 whistles.

  

• Remove after the steam is released. Add more water if the sambar is thick. Add idli batter, boil the gravy for 2 minutes and garnish with coriander leaves. Serve with idli drizzled with sesame oil.

  

Notes

• Adjust the quantity of chilli as per taste.
• Do not skip tamarind extract. It helps to balance the taste.
• No need to use jaggery.
• As we are cooking directly in a pressure cooker, moong dal cooks perfectly.
• If the sambar is too thick, add more water and boil.

Hot idli topped with gotsu, drizzled with a tsp of sesame oil is divine ! Do try this combo !

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Beetroot Chutney – Beetroot Chutney With Coconut For Dosa, Idli

Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.

I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney. 

This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.

Check out my 50 chutney recipes collection.

mixed vegetable chutney,  Easy beetroot poriyal,  beetroot kootu,  easy beetroot halwa in pressure cooker,  beetroot poriyal with coconut masala,  beetroot poori,  ABC juice

Beetroot chutney recipe - Beetroot chutney with coconut

How to make Tamil nadu style beetroot chutney for idli, dosa

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Side
Serves: 2
Prep time: 5 Minutes
Cook time: 10 Minutes

Ingredients  (1 cup = 250ml)

• Grated beetroot – 1/2 cup
• Grated coconut - 1/4 cup
• Red chilli - 3 to 4 nos
• Garlic - 2 cloves
• Big onion - 1 no
• Chana dal - 2 tsp
• Urad dal - 1.5 tsp
• Hing/ Asafetida - 2 pinches
• Tamarind - a small pinch
• Cooking oil - 2 tbsp
• Salt and water - as needed

  To Temper

• Cooking oil – 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

How to make the recipe

1. Wash and peel the skin of beetroot. Grate and keep aside.
2. Heat 1 tbsp oil in kadai. Saute the dal, chilli, garlic, hing till dal turns golden.
3. Add chopped onion, grated beetroot, tamarind and salt.
4. Saute till beetroot turns pale red in color and raw smell goes off.
5. Add coconut. Mix well and grind everything to a smooth paste.
6. Temper mustard, urad dal and curry leaves. Add to chutney. Mix well and serve with idli,dosa!

Beetroot Chutney Recipe - Step by step pictures

• Wash and peel the skin of a small beetroot. Grate it, measure 1/2 cup and keep aside.

  

• Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.

  

• Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell. It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
• Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
• Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !

  

Notes

• Add more chillies if you want spicy chutney.
• You should saute the beetroot till its raw smell goes off else chutney smells raw.
• Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
• If you have cooked beetroot in hand, you can use that as well.

Enjoy this easy, healthy beetroot chutney with idli & dosa !

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Vegetable Sagu Recipe – Karnataka Style Saagu Recipe For Poori, Set Dosa, Rava idli

Sagu is the most popular side dish for poori, set dosa, rava dosa and even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu. It is served along with coconut chutney. In Kannada Sagu means Kurma. Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.

In some places, potato sagu is served instead of vegetable sagu. During avarekalu season ( Field beans), avarekalu sagu is served. Recently I got this recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red. But I wanted to try the hotel style sagu recipe. So I chose the green version and tried it for Ragi Poori. It came out really well. In some hotels, sagu looks red in color. To make that, use byadgi red chilli / Kashmiri red chilli while grinding masala or use red chilli powder.

Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color and texture and posting it confidently. The flavor and texture of this sagu is very similar to south Indian veg kurma. Coconut, poppy seeds are the most important ingredients. It forms the base for this gravy. You could find many variations in sagu masala. But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.

Saagu recipe / mixed vegetable sagu recipe

Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa

Cuisine: Karnataka

Category: Side dish for poori, dosa

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250 ml Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used) Big onion - 1 no Tomato - 1 small ( optional) Salt & water - as needed To Grind Grated coconut - 1/4 cup Green chillies - 3 nos ( use 2 for less spicy taste) Poppy seeds/Khus Khus – 1.5 tsp Fried gram dal – 1.5 tsp Big onion – 1/2 no (medium sized) Coriander seeds - 1/2 tsp Ginger - 1/2 inch Garlic cloves - 2 nos Cumin seeds - 1/4 tsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no  Coriander leaves - 1 tbsp Tamarind – A pinch (Optional) To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Curry leaves - Few

HOW TO MAKE VEGETABLE SAGU - METHOD

Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves. Add the finely chopped onion and saute till transparent. Add the chopped vegetables and required salt. Mix well and add ground paste. Saute till raw smell goes off.  Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli. Enjoy !

Note

Adjust the quantity of green chillies as per your spice level. Adding tamarind is optional while grinding masala. You can add 1 tsp of ginger, garlic paste instead of ginger and whole garlic. You can also add few mint leaves while grinding.

Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!

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