A classic no onion and garlic South Indian delicacy.Although you […]
A classic no onion and garlic South Indian delicacy.Although you can prepare using onion into it.Coconut makes the curry flavorful and poppy seeds give a creamy structure to the dish.
It was the only dish which i was able to eat with poori,when i was in Bangalore. It goes well for me with crunchy poori along with coconut chutney.
THINGS WE NEED TO PREPARE..
Rinse all vegetables.Cut carrot and potato into small cubes.Snap beans into small pieces
If green peas not available you can use frozen peas.
Due to the summer season i unable to get cauliflower,adding cauliflowers makes the dish more delicious.
But you can use other vegetables of your choice too.
In a pot boil 2 1/2 cup water when it starts to boil add cut vegetables and salt.Cook until soft.
I cook on pressure cooker over high flame for 2 whistles.
Now add prepared paste into it and simmer for 8 to 9 minutes.You can add little water for more gravy.
Once it done.In a small pan heat 2 to 3 tsp oil,add mustard seeds,chopped tomatoes,chopped onions(optional),chili powder,turmeric ,cook till tomatoes get soft.Then add curry leave,hings(asafoetida),gently stir it and pour immediately on prepared sagu.
You can add chopped onion in the time of tempering,i have done with out onion.Adding onion also give good taste to the gravy.
Serve it with poori/dosa/rice and coconut chutney…anything you like to serve it with …