Monday, January 23, 2012


Sagu is the gravy made with many vegetables which is eaten with poori. This is quite heavy and oily food, mainly served as appetizer in dinner and lunch parties. The process of making it can be lengthy and time taking. Sagu is made spicy and tastes well when eaten hot. Down is the best ever recipe of making sagu which will give an ultimate taste and flavor.

For making Sagu:
  • One and a half cups mixed vegetables. You can take carrots, potatoes, peas and green beans.

  • Two medium sized onions

  • One big sized tomato

  • Quarter teaspoon of rai (mustard seeds)

  • Three to four curry leaves (kurry patta)

  • One pinch of heeng (asafetida)

  • Salt as much required

  • One teaspoon of jeera (cunin seeds)

  • One teaspoon of sookha dhania (coriander seeds)

  • Three forth cup desiccated coconut

  • Two teaspoons khaskhash (poppy seeds)

  • Two tablespoons of urad daal (whole split peas)

  • One teaspoon of aamchoor (dried raw mango powder)

  • One teaspoon of red chilli powder (laal mirch)

  • Three cloves of lehsan (garlic)

  • Green chillies

  • Fresh coriander leaves

  • Quarter cup of oil

Preparation Process:
Boil the urad daal. Take it together with cumin seeds, coriander seeds, coconut, poppy seeds, green chilies, garlic and aamchoor and blend together with little amount of water to make thick paste. Cut the vegetables in cubes and boil them one by one. Heat oil and fry in it rai and kurry patta until a fine aroma arises. Add finely chopped onions and fry until they start changing their color. Now add the finely cubed tomato and salt, heeng, red chilli powder and the grinded paste and cook well with a little amount of water that tomatoes get blended and oil starts coming on the surface. Now add all the boiled vegetables with quarter cup of water and cook it on the low flame by covering the pan. After ten or fifteen minutes when thick gravy forms, add fresh coriander leaves and take out for serving.

Poori to be served with sagu:
  • 2 cups all purpose flour (maida)
  • One cup sooji (semolina)
  • One teaspoon salt
  • One tablespoon oil
  • One teaspoon grounded cumin (pisa hua jeera)
  • Water for kneading
  • Oil for deep frying
Preparation Process:
Sift together flour, sooji, salt, cumin and knead with water until a hard dough forms. Cover it with damp muslin cloth or napkin and let it rest for at least fifteen minutes. Form even sized balls and spread some oil at their top and let them rest also for fifteen minutes. Then start rolling these balls into medium sized circular rotis (India bread) and fry them in the hot oil until they turn golden from both sides. Serve sagu with hot pooris and pickle and raita.

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