Mixed vegetable sagu is a popular dish that can be had in most parts of South India. This versatile side dish goes well with puris, dosas, aappam, and even rice!<br /><br />Ingredients<br /><br />For the poppy paste<br /><br />1 tbsp poppy seeds<br />1 tbsp of bengal split gram<br />½ tsp of jeera (cumin seeds)<br />¼ cup of coconut<br />3 green chillies<br />Ginger<br />Cinnamom<br />3 cloves<br />1 cardamom<br />2 medium potatoes diced<br />12 -15 spinach leaves shredded<br />1 medium capsicum chopped<br />1 carrot diced <br />Tamarind dissolved in water<br />Curry leaves<br />Salt to taste<br />Coriander leaves<br />1 tsp of mustard seeds<br />Pinch of haldi (turmeric) <br />Oil <br />Water<br />Heat some oil in a pan<br />Add the mustard seeds.<br />Add the curry leaves<br />Add the capsicum<br />Tip: One can use whatever vegetables they like French-beans, cauliflower, peas <br />Add the carrot<br />Add the potato<br />Add a little turmeric<br />Once the vegetables sauté add the spinach<br />Let the vegetables cook for sometime<br />Tip: Soak the poppy seeds and dal in water before grinding them together in to a paste<br />Add the tamarind water and let the vegetables cook in it<br /> Add a dash of salt<br />Add a little water<br />Cover and let it cook for a bit<br />Lower the flame and add the paste<br />Add a little water <br />Add salt<br />Once the mixture simmers add a tsp of crushed jaggery<br />Tip: To cut down the spice add a tsp of crushed jaggery<br />Allow the vegetables to simmer<br />Serve hot with puris and dosa's<br /><br />Give this recipe a try and give us your feedback<br />Like us on facebook http://www.facebook.com/indiafoodnetwork<br />Follow us on twitter @infoodnetwork
