Puri and Saagu - Karnataka Style

Sorry for not posting any new recipes for a while. Had a family reunion so was busy with that.

This dish used to be a treat while growing up and since my Mom is visiting I got the recipe from her and tried it out. Saagu is a traditional Karnataka dish in which aromatic spices are blended with coconut and cooked with choice of vegetables. The choice of spices and its quantity is what makes the taste unique. This is usually accompanied with Puri.

Ingredients for Puri:
2 cups wheat flour
1 tbsp warm oil
Salt to taste
Oil for frying
Little all-purpose flour for kneading

Method for Puri:
1.To make the dough mix flour, salt, warm oil, and enough water to knead the dough thoroughly. Keep aside and covered for 2 hours.

2. From the dough, take out small pieces and roll into small balls.
3. Roll them into thin circles using a rolling pin and all-purpose flour.

4. Heat oil in a frying pan and fry puris on both sides.

Ingredients for Saagu:
2 cups mixed vegetables (green beans, carrots, potatoes, peas)
1/2 cup onion chopped
1 medium tomato
1 tsp mustard seeds
2 tbsps oil
1/4 cup curry leaves
1 pinch of hing or asafoetida powder
Salt to taste

Masala to grind:
1 tsp jeera/cumin seeds
2 tsps dhania/coriander seeds
3/4 cup grated coconut
2 tsps poppy seeds
2 tbsps hurgadle or puttani or roasted gram or dalya
5-6 green chillies
3 garlic cloves
1 tsp tamarind paste
Salt to taste

Method for Saagu:
1. Grind all ingredients for the masala to a smooth paste using a little water.
2. Boil or pressure cook the vegetables seperately with a little salt. Make sure the vegetables are not overcooked.
3. Take a heavy bottomed pan and heat oil.
4. Add mustard seeds and wait until they splutter.
5. Add curry leaves, hing and then chopped onions.
6. Saute the chopped onions until they become translucent.
7. Add the chopped tomatoes and mix until it is cooked.
8. Add the ground masala and let it cook for 1-2 minutes.
9. Add boiled vegetables with water and allow to cook.
10. Taste and add salt if necessary.


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