A hearty South Indian curry that brings collectively contemporary greens, fragrant spices, and creamy coconut in good concord. This comforting dish encompasses a medley of greens simmered in a flavorful spice paste and completed with crunchy cashews and contemporary coriander.
Combined Vegetable Sagu is a beloved Karnataka dish that I realized from my grandmother. The magic occurs when on a regular basis greens meet a wealthy spice paste made with coconut and fragrant spices. What I like most about this recipe is how the common-or-garden greens rework into one thing particular. The tempering in ghee provides that closing contact of indulgence that makes this dish actually memorable.
Why You’ll Love This Recipe
First-time cooks will admire how forgiving this recipe is. The spice ranges are adjustable, and the cooking course of is easy. The mix of contemporary greens and fragrant spices creates layers of taste that make each chew fascinating. Plus, it’s naturally vegetarian and might be made vegan by changing ghee with oil.
Combined Vegetable Sagu
Cooking Ideas
– Reduce greens in comparable sizes for even cooking
– Don’t add an excessive amount of water whereas grinding the spice paste
– Toast the dals earlier than grinding for higher taste
– Preserve stirring often whereas simmering to stop sticking
– Alter water amount primarily based on how thick you need the gravy
Serving and Storing Ideas
Serves 4-6 individuals. Takes about 45 minutes to arrange. Serve scorching with rice, chapati, or dosa. Leftovers hold nicely within the fridge for 2-3 days. Reheat gently with a splash of water to keep up consistency.
Combined Vegetable Sagu
A hearty South Indian curry that brings collectively contemporary greens, fragrant spices, and creamy coconut in good concord. This comforting dish encompasses a medley of greens simmered in a flavorful spice paste and completed with crunchy cashews and contemporary coriander.
Components
- 1 Onion (chopped advantageous)
- 1 cup Combined Greens – chopped (Cabbage, French Beans, Chow Chow)
- 2 Carrots (chopped)
- 1 Potato (chopped)
- 1/4 kg Inexperienced Peas (shelled)
- Salt to style
- 1/2 tsp Turmeric Powder
- Coriander Leaves (a bunch, chopped advantageous for garnishing))
- 1 tbsp Fried Cashew Nuts (for garnishing)
Spice Paste:
- 4 to five Inexperienced Chillies
- 1 tbsp Bengal Gram Dal (fried)
- 1/4 tsp Black Peppercorns
- 3 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1 Cinnamon (small stick)
- 2 to three Cloves
- 4 to five tbsp Recent Coconut (grated)
For Tempering
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 Dry Crimson Chilli (halved)
- 1 tsp Black Gram Dal
- 1/2 tsp Asafoetida Powder
- Curry Leaves (a couple of)
Directions
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Grind all of the substances for the spice pate and put aside. Use little or no water.
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Warmth 2 tblsp ghee and add all of the substances for tempering. When the mustards seeds splutter, add the chopped onion and saute for a few minutes.
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Add the chopped greens, inexperienced peas, salt, turmeric powder and ample water. Simmer until the greens are tender.
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Combine within the spice paste and simmer for a few minutes.
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Garnish with chopped coriander leaves and fried cashewnuts.
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Serve scorching.
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Continuously Requested Questions
Can I make this recipe forward of time?
Sure. Make it as much as a day forward. Retailer within the fridge and reheat gently. Add contemporary garnish simply earlier than serving. The flavors really develop higher the following day.
What can I substitute for contemporary coconut?
Frozen grated coconut works nicely. You too can use coconut milk, although the feel shall be completely different. Use about 1/2 cup thick coconut milk as a substitute of grated coconut.
How spicy is that this dish?
The warmth degree is average however customizable. Alter the variety of inexperienced chilies within the spice paste to match your choice. Begin with fewer chilies in case you’re uncertain.
