Karnataka Style Mixed Vegetable Sagu or Curry Recipe – How to prepare vegetable sagu – Pavithra from Dice n Cook

Karnataka-style-mixed-vegetable-sagu

Mixed vegetable sagu recipe is a household name in most of the houses of Karnataka. This is a glutenfree and vegan recipe with use of freshly grated coconut. It is healthy mildly flavored and easy to prepare. Well there are different ways of preparing this sagu. Every family has its own method of preparation. This recipe is something which we having been following since many years in my house.

The assorted vegetables are cooked in aromatic flavored ground masala. The veggies I have used are french beans, carrot, potato, peas, other veggies like knol knol or cauliflower can also be added. The use of poppy seeds is a must in this gravy which gives nice creamy thickness and aroma. In fact we love this taste a lot. This vegetable sagu is relished with poori, dosa, idly, appam. We also prepare a slightly different version that is using mainly coriander and mint leaves in masala to get a green vegetable sagu.  There are many gravy recipes on blog, click for the detailed recipe.

Recipe with ingredients and step by step procedure is given below.

Course: Side Dish / Gravy / Curry

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4 nos

Ingredients:

Masala paste:

Coconut – ¾ cup

Garlic – 4-5 pods

Ginger pieces – 1 tsp

Green chilies – 3-4 nos

Poppy seeds – 2 tbsp (soaked in water for 30 minutes)

Cinnamon sticks -1 medium sized

Green cardamom or yelakki – 2 pods

Cloves – 2

For sagu:

Mixed vegetable pieces –  2 cups (carrot, french beans, peas, potato are pressure cooked)

Onion – 1 medium (finely chopped)

Tomato – 1 small (finely chopped)

Refined oil – 1 tbsp

Mustard seeds – ½ tsp

Bay leaf -1

Salt as per taste

Tamarind paste – 1 tsp

Jaggery powder – ½ tbsp

Coriander leaves – 2 tbsp (chopped)

Water as required

Method:

  1. For sagu masala: Take a mixer jar, make fine paste of coconut, garlic, ginger, green chillies, poppy seeds, cinnamon, cardamom, cloves with sufficient water. Keep this aside.
  2. Take a thick bottomed wok, heat oil, add mustard seeds, bay leaf saute well. Now add chopped onion and tomato, sauté well.
  3. When onion and tomato mixture gets cooked, add the ground sagu masala paste, sauté for a minute.
  4. Add vegetables, tamarind paste, salt, jaggery powder as per taste and add required quantity of water for thickness. Simmer until the sagu thickens or boil for 2 minutes with stirring. Add chopped coriander leaves and mix well.
  5. Quick and delicious Karnataka style mixed vegetable sagu or curry is ready to be served with poori, chapati, appam, dosa.

 

Karnataka-style-mixed-vegetable-sagu

Pin it for later

Karnataka-style-mixed-vegetable-sagu

My Notes:

Soaked poppy seeds helps in preparing a fine paste. The other method is by dry roasting poppy seeds instead of soaking them.

Adjust salt, jaggery and tamarind paste as per taste.

—————————————————————————————————————————–

Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitterpinterest . If you happen to try any of my recipes do tag me with your photos and feedback.

Udupi-style-roasted-eggplant-mango-gojju

Udupi Style Mattu Gulla Mavina Hannina Gojju recipe – Learn to prepare roasted eggplant and mango curry – Pavithra from Dice n Cook

roasted-eggplant-mango-gojju

Udupi style Mattu gulla mavina hannu gojju recipe or roasted eggplant and mango curry is traditional authentic dish from coastal regions of Karnataka. It’s nutritious and delicious gojju recipe. I learnt this recipe from my mother-in-law. This happens to be our family favorite. Udupi mattu gulla is a variety of green brinjal grown mainly in regions of udupi, Karnataka. The unique taste, location and round shape of mattu gulla got its name and geographical indication. Many udupi style dishes are prepared using this brinjal with lots of fresh coconut. The brunt flavor of mattu gulla and mango forms a unique combination and if you happen to be a brinjal and mango fan then this is a must try recipe. If udupi gulla is not available, one can use any round eggplant for this gojju recipe. The recipe is vegan, gluten free too.

Udupi-style-Roasted-eggplant-mango-gojju

Detailed recipe of this simple authentic gojju is given below

Course: Curry /Side Dish

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 2 nos

Ingredients:

Udupi gulla or eggplant or brinjal – 1 big

Ripe mango pulp – ½ cup

Onion chopped – ¼ cup

Green chili – 1 nos

Tamarind pulp – ½ tsp

Jaggery – ½ tbsp

Salt as per taste

For seasoning:

Coconut oil – ½ tbsp

Mustard seeds – ½ tsp

Cumin or Jeera – ¼ tsp

Asafoetida or Hing – ¼ tsp

Red chili – 1 no

Curry leaves- 5 to 6 nos

Method:

  1. Roast or char the eggplant or udupi gulla directly on flame of gas burner until the outer skin turns black. Cool the roasted eggplant.
  2. Peel and discard the outer skin, and mash the pulp of roasted gulla.
  3. Take the mashed roasted gulla pulp, add ripe mango pulp, mix well.
  4. Add slit green chili to the pulp mixture and mash nicely.
  5. Add jaggery powder, tamarind paste, chopped onion and salt as per taste. Mix well so that everything blends well.
  6. For seasoning; heat a tadka pan, add coconut oil, add mustard seeds, cumin and sauté well.
  7. Add red chilli pieces, curry leaves, fry on medium flame.
  8. At end add asafoetida, fry for few seconds and pour this seasoning on the gojju.
  9. Mix well and serve with hot rice.

Udupi-style-roasted-eggplant-mango-gojju

My notes:

Any round brinjal/eggplant can be used instead of udupi gulla.

Adjust the jaggery, tamarind paste as per sweetness and tanginess of mangoes.

Using coconut oil gives a unique flavor to gojju, if this is not available any refined oil can be used.

—————————————————————————————————————————–

Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

sweet-pumpkin-avarekalu-gravy

Sweet Pumpkin Hyacinth Beans or Sihi Kumbalakai Avarekalu Gravy

sweet-pumpkin-avarekalu-gravy

When you are in mood to experiment, have lots of hyacinth beans or Avarekalu, huge sweet pumpkin lying in the refrigerator and finally this is the outcome. Simple gravy with minimum basic requirements, a lovely aromatic sweet, spicy side dish is ready to be served with Indian flat bread.

These two form a healthy combination. Hyacinth beans or Avarekalu are low in saturated fat, cholesterol and sodium. It’s a good source of minerals and thiamin. It has strong nutty flavor and sweet taste. Sweet pumpkin is a good source of minerals, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol) and Riboflavin which helps in preventing degenerative damage to the eyes. The potassium in pumpkin has a positive effect on blood pressure. This is aromatic gluten free healthy gravy.

Here goes the simple recipe

Course: Gravy

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4 nos

Ingredients:

Sweet pumpkin pieces – 1 ½ cup

Hyacinth beans or avarekalu cooked – 1 cup

Onion chopped- ½ cup

Tomato chopped – ½ cup

Finely chopped ginger – 1 tsp

Turmeric powder – 1 tsp

Red chili powder – ½ tbsp

Roasted cumin powder – 1 tsp

Coriander powder – 1 tsp

Garam masala powder – 1 tsp

Mustard seeds- ½ tsp

Cinnamon stick – 1 small

Lemon juice – 1 tsp or slightly more

Water as required

Oil- 2 tbsp

Salt as per taste

Method:

  1. Take a pan, heat 1 tbsp oil, fry chopped onion and ginger until soft.
  2. Add tomato pieces and fry till they are mushy.
  3. Now add chopped pumpkin and little water, cook for 10 minutes or till they become soft.
  4. Cool this mixture, grind into fine paste and keep aside for further use.
  5. Take a kadai, heat oil, add mustard seeds, cinnamom stick and sauté well.
  6. Now add the pumpkin puree and give a quick boil for 1 minute.
  7. Add the turmeric powder, red chili powder, roasted cumin powder, coriander powder and garam masala powder. Mix well.
  8. Add the cooked hyacinth beans or avarekalu, salt and little water. Close the lid and cook for 5 minutes or until the beans absorb the masala.
  9. Add lemon juice at the end and mix well.
  10. Serve this hot gravy with any Indian flatbread or rice.

sweet-pumpkin-avarekalu-gravy

My Notes:

Hyacinth beans or avarekalu can be replaced with any other chickpea, peas or potato.

Fresh cream can be added at the end to give a rich creamy texture to the gravy.

Rajma Madra or Pahari Madra

 

labelled 1

Rajma Madra or Pahari Madra is a wonderful dish from mountains of Himachal Pradesh. It is prepared using curd as the main ingredient and ghee with few Indian spices. I had tasted this few years back during my visit to Manali. This can be prepared as dry curry or gravy. The addition dry kopra gives a unique flavor and crunchiness to the dish. It is one of the loved dishes on any occasion in the snow capped mountain regions of Himachal. Here I have prepared the gravy version. It’s very easy preparation and goes well with rice or chawal and any Indian flat bread.

Here is the recipe

Course: Gravy

Cuisine: Himachal Pradesh

Preparation time: 10 mins

Cooking time: 15 mins

Serves: 4 Nos

Ingredients:

Rajma or kidney beans (soaked overnight) -1 cup

Chopped onion- ½ cup

Cinnamon stick – 1 no

Green cardamom -2 nos

Bay leaf -1 no

Dry coconut or kopra – ¼ cup

Green chilies -2 nos

Hing or asafoetida – ½ tsp

Coriander powder – 1 tsp

Red chili powder – 2 tsp

Turmeric powder – 1 tsp

Thick fresh curd – 1 cup

Sugar – 1 tbsp

Ghee – 3 tbsp

Mustard seeds – 1 tsp

Salt to taste

Method:

  1. Pressure cook overnight soaked rajma until they become soft. Keep this aside.
  2. Take a kadai, add ghee, mustard seeds saute well.
  3. Add cinnamon, cardamom, bay leaf, to the kadai and saute well.
  4. Now add chopped onion, saute well until they turn slightly golden. Add green chillies, grated dry coconut, saute well.
  5. Now add hing, coriander powder, red chili powder, turmeric powder, saute well with little water so that the masala doesn’t get burnt.
  6. Lower the flame and add curd, salt, sugar. Keep stirring continuously until it thickens.
  7. Now add the cooked rajma, close with lid and cook for 5-6 minutes with little water (until rajma soaks the flavor of masala).
  8. Serve hot with rice or any Indian flat bread.

labelled 2

My Notes:

Adding the curd at low flame with continuous stirring is important as this prevents the curd from breaking down or curdling further.

Small pieces of dry coconut can also be used which gives an extra crunchiness to the gravy.

For thickening of the gravy, 2 tablespoon of rajma can be ground into fine paste and then added to the gravy.

Less curd can be added and thick gravy can also be prepared.

Mambazha Pulissery or Mango Majjige Huli

1

Mambazha Pulissery or Mango Majjige Huli is a traditional dish of Kerala. It is served in Onam sadya menu. It is prepared using ripe mangoes, curd and fresh coconut. The authentic taste is given by seasoning with coconut oil. In the regions of coastal Karnataka we call curd or yogurt based spicy curry as majjige huli using different veggies. I got to know about this curry from a Keralite friend. It is very simple preparation but very delicious.

Here is the recipe

Course: Gravy

Cuisine: Kerala

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 2 Nos

Ingredients:

Finely chopped ripe mango cubes- 1 cup

Grated fresh coconut – ½ cup

Turmeric powder- ¼ tsp

Green chilli – 1 no

Roasted jeera- 1 tsp

Red chilli powder- 1 tsp

Thick curd – ¾ cup

For seasoning-

Coconut oil – 2 tbsp

Mustard seeds- 1 tsp

Red chilli – 1 no

Curry leaves- 6-8 no

Hing- ½ tsp

Salt to taste

Method:

  1. Grind together roasted jeera, grated fresh coconut and green chilli into fine paste.
  2. Take a non-stick pan, add little oil, turmeric powder, red chilli powder, salt, mango cubes, little water and cook on medium flame until they become soft.
  3. To this add ground paste, curd, cook on medium flame until we get nice aroma.
  4. For seasoning, heat oil in a small pan, add mustard seeds, sauté well. To this add hing, curry leaves, red chilli and sauté well.
  5. Mix well; the curry is ready to be served hot with rice.

My Notes:

Any mango variety can be used for the preparation of curry.

In coastal Karnataka to prepare majjige huli, we add little soaked rice or rice flour during grinding to get a thick consistency.

Panchkutiya or Kair-Sangri

keir-sangri final

Dear readers, today I am blogging about a famous Rajasthani delicacy Panchkutiya or Kair-Sangri. Rajasthani food has its unique flavor with simple everyday spices with lots of oil used to prepare delicious dishes. The dry and harsh climatic conditions in few parts of Rajasthan has lead to dishes which are simple, can be prepared without heating and this has become people’s necessity rather than their choice. Due to very less rainfall, seasonal veggies are grown and sundried. These are later used throughout the year.

During my recent visit to Rajasthan, I found these interesting veggies in dry form which are sold locally in markets and they are available online also. These are dried berries and beans called kair, sangri, goonda, kumatia used to prepare delicious dishes. Kair-Sangri or Panchkutiya (means five veggies along with dried mango pieces) is prepared by soaking these veggies in water overnight and cooked with yogurt or curd and spices. I learnt this recipe from one of the cook from Jodhpur.

before cooking

So let’s see how this is prepared

Course: Gravy

Cuisine: Rajasthan

Preparation time: 10 hours

Cooking time: 30 mins

Serves: 4 Nos

Ingredients:

Kair – ¼ cup

Sangri- ¼ cup

Goonda- ¼ cup

Kumatia- ¼ cup

Amchur powder- 1 tbsp

Coriander powder- 1 tsp

Jeera powder – 1 tsp

Garam masala- 2 tsp

Fennel powder- 1 tsp

Red chilli powder- 1 tbsp

Turmeric powder -1 tsp

Mustard oil or refined oil- 2 tbsp

Mustard seeds – 1 tsp

Thick curd- 1 cup

Salt as per taste

Method:

  1. Wash kair, sangri, goonda, kumatia for 8-10 times. Soak these separately overnight.
  2. Wash these again in the morning, sieve water and keep aside for further preparation.
  3. Take a bowl and add thick curd, dry powders listed in the ingredients and beat well to form uniform masala paste. Keep this aside.
  4. Take a kadai, heat oil and then add mustard seeds. Saute well.
  5. Now add the overnight soaked veggies and cook well in oil by closing the lid for 5 mins.
  6. Now lower the flame, add curd masala to the veggies and mix well on low flame.
  7. Close the lid and cook for 10 mins.
  8. Serve these hot with any of the Indian flat bread.

after cooking

keir-sangri

My Notes:

Keir and Sangri together can be used to prepare the delicious dish and method remains the same.

The amount of curd can be decreased based on individual choice.

During soaking the quantity seems to be less but as they absorb water overnight, the quantity increases.

The more time veggies are cooked in oil, we get a nice output.

Lower the flame before adding curd paste to prevent curdling of dish.

Rajasthani gatte ki subzi

1

Gatte ki sabzi is a typical traditional Rajasthani delicacy with gram flour or besan as the main ingredient. Gatte means cooked gram flour dumplings. These gatte are later dunked in thick curd gravy. I learnt this recipe from a rajasthani cook during my recent visit to Jodhpur. Rajasthanis mainly use curd and gram flour in many of their dishes. The recipe seems to be lengthy but its very easy to follow.

Here is the recipe

Course: Gravy

Cuisine: Rajasthan

Preparation time: 45 mins

Cooking time: 15 mins

Serves: 3 nos

Ingredients:

For gatte:

Besan flour or gram flour-1 cup

Curd – 2 tbsp

Oil-1 tbsp

Turmeric powder-1 tsp

Red chilli powder-2 tsp

Hing-1/2 tsp

Coriander seeds-1 tsp

Jeera-1 tsp

Salt as per taste

Water-2 cups

For gravy:

Fresh Curd-1 cup

Turmeric powder-1 tsp

Red chilli powder-2 tsp

Garam Masala-1 tsp

Sugar-1 tsp

Amchur powder-1/2 tsp

Oil-2 tbsp

Salt as per taste

Mustard seeds-1/2 tsp

Coriander leaves for garnishing

Method:

Gatte preparation:

  1. Dry roast coriander seeds and Jeera, cool and coarsely powder it. Keep this aside.
  2. Now take a big bowl, add besan flour, turmeric powder, red chilli powder, hing, mix well. Now add oil, curd, salt and coarsely powder coriander and jeera. Add water and prepare dough.
  3. In the meantime water can be boiled in a big a kadai.
  4. Rest the dough for 5 mins, now roll these into small cylinders. Cut these into small pieces.
  5. Add these into boiling water; cook for 30 mins or until the entire gatte float on water surface.
  6. Check whether the inner part of gatte is cooked well.
  7. Keep the gatte in the hot water and allow it to cool slowly. Strain and keep the gatte aside for gravy. After the gatte is cooled, gravy is prepared.

Gravy preparation:

  1. Take curd in a bowl and add all the dry powders under the gravy section. Blend together and keep aside.
  2. Take a thick bottom kadai, add oil, mustard seeds, sauté well. Lower the flame and add the curd masala mixture with continuous stirring.
  3. At last add salt, sugar and cooked gatte to this. Close the lid and cook for some time.
  4. Serve the typical Rajasthani gatte ki sabzi with any simple Indian flat bread.

My Notes:

Preferably mustard oil should be used, gives a distinct flavor to the dish.

While cooking gatte, check whether the inner core is cooked, if its not cooked put them back into hot water. This is very important otherwise after the sabzi is prepared gatte remain uncooked.

The other method for gatte preparation is to cook the gatte in boiling water and later cut them into pieces and deep fry them.

Paneer Butter Masala

paneer butter masala

It’s rich creamy buttery gravy that goes well with any of the Indian flat bread. It’s one of the popular paneer dishes prepared and relished by most of the Indians. The usual restaurant style gravy is prepared using cashew paste but here I have used muskmelon seeds paste to give a nutty and creamy texture. I must confess, there was no compromise with the taste compared to traditional one.

So here goes the recipe.

Course: Gravy

Cuisine: North Indian

Preparation time: 10 mins

Cooking time: 15 mins

Serves: 3 nos

Ingredients:

Paneer cubes-1 cup

Cream-1 cup

Onion chopped -1/2 cup

Tomato cubes-1/2 cup

Ginger pieces-1 tsp

Garlic pieces-1tsp

Muskmelon seeds soaked in water-1 tbsp

Green chillies-2 no

Red chilli powder-1 tsp

Turmeric powder-1 tsp

Butter -2 tbsp

Oil-1 tbsp

Mustard seeds-1/2 tsp

Coriander powder-1 tsp

Jeera powder-1 tsp

Garam Masala-1 tsp

Salt to taste

Method:

  1. Take little oil in a kadai, add onion, garlic fry well.
  2. Now add tomato pieces, ginger pieces, fry well. Cool.
  3. Grind this mixture with soaked muskmelon seeds, green chillies, keep aside.
  4. Immerse the Paneer cubes in warm water for 2 mins. Drain and keep aside.
  5. Take a thick kadai, add oil, butter, mustard seeds saute well. Now add onion tomato garlic ginger paste, saute well.
  6. Add all the dry powders, salt, mix well. Reduce the flame and add cream with continued stirring and bring it to boil.
  7. At the end add Paneer cubes, bring it to one boil.
  8. Serve hot with any Indian bread.

My Notes:

Do not overcook the paneer as it tends to break down into pieces. Muskmelon seeds can be replaced with cashew soaked in water or milk for rich flavor of gravy.