For the final day of this week’s blogging marathon under ‘Everyday easy dish for rice/Roti’, I made a South Indian gravy curry. Mixed Vegetable Sagu is a delicious dish made with choice of vegetables and is cooked in a simple coconut gravy. It is a less spicy version of Kurma. There is no ginger or garlic in this one and onion can easily be skipped. This recipe is from Chandra Padmanabhan’s Dakshin cookbook.
Sagu with Mixed Vegetables
After posting curry recipe with coconut milk base, I had another recipe with an interesting gravy base. But as luck had it I didn’t have all the ingredients to make that dish, so I went with this mixed vegetable Sagu instead. This sagu has fresh grated coconut, green chilies, roasted gram or whole spices in the gravy.
Easy Gravy Recipe:
The gravy for this recipe comes together in no time - just grind all the ingredients raw and it is ready to use. Any veggie that does not get too mushy once cooked can be used here. I had frozen mixed veggies on hand and being the lazy cook that I am I went with them - no chopping required.
Serving Suggestions:
Make this Sagu to serve with roti, puri or even rice and I’m sure you will love the yummy flavors. Lets check out what my fellow marathoners have cooked today for BM# 105.
