How To Cook Mixed Vegetable Sagu With Preetha

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!

Ingredients

For the poppy paste

1 tbsp poppy seeds
1 tbsp of bengal split gram
½ tsp of jeera (cumin seeds)
¼ cup of coconut
3 green chillies
Ginger
Cinnamom
3 cloves
1 cardamom
2 medium potatoes diced
12 -15 spinach leaves shredded
1 medium capsicum chopped
1 carrot diced
Tamarind dissolved in water
Curry leaves
Salt to taste
Coriander leaves
1 tsp of mustard seeds
Pinch of haldi (turmeric)
Oil
Water
Heat some oil in a pan
Add the mustard seeds.
Add the curry leaves
Add the capsicum
Tip: One can use whatever vegetables they like French-beans, cauliflower, peas
Add the carrot
Add the potato
Add a little turmeric
Once the vegetables sauté add the spinach
Let the vegetables cook for sometime
Tip: Soak the poppy seeds and dal in water before grinding them together in to a paste
Add the tamarind water and let the vegetables cook in it
Add a dash of salt
Add a little water
Cover and let it cook for a bit
Lower the flame and add the paste
Add a little water
Add salt
Once the mixture simmers add a tsp of crushed jaggery
Tip: To cut down the spice add a tsp of crushed jaggery
Allow the vegetables to simmer
Serve hot with puris and dosa's

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