Vegetable Saagu

1. 1

   Prepare the vegetables

   • a.In a pot, add the diced carrots, beans, potatoes, and peas. Cover with water and a pinch of salt. Boil for 8-10 minutes or until the vegetables are tender but still hold their shape. Drain and set aside.
2. 2

   Prepare the masala paste

   • a.In a blender, combine the grated coconut, green chilies, ginger, garlic, cinnamon stick, cloves, cardamom pods, poppy seeds, fried gram dal, and about half of the coriander leaves (¼ cup). Add ¼ cup of water and grind to a very smooth paste. Add a little more water if necessary to facilitate grinding.
3. 3

   Sauté aromatics

   • a.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Then, add the curry leaves and sauté for 30 seconds until fragrant.
4. 4

   Cook the base

   • a.Add the finely chopped onion to the pan and sauté for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
5. 5

   Cook the masala paste

   • a.Add the ground masala paste to the pan. Cook on medium-low heat for 5-7 minutes, stirring frequently, until the raw smell disappears and the paste becomes fragrant. You may see oil starting to separate from the sides.
6. 6

   Combine ingredients

   • a.Stir in the turmeric powder. Add the boiled vegetables and gently mix to coat them well with the masala paste.
7. 7

   Simmer the saagu

   • a.Pour in 1.5 cups of water and add salt to taste. Stir everything well. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
8. 8

   Finish and serve

   • a.Turn off the heat. Stir in the fresh lemon juice. Garnish with the remaining chopped coriander leaves. Serve hot with poori, chapati, or dosa.

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