When I decided that I was going to make the Set Dosa
for the Blogging Marathon, I also wanted to make sure I made the right accompaniment for the Set dosa. When I read around, I saw that Saagu was usually made as side dish , along with some chutney. The number of Saagu recipe I went through were just too many to confuse a person.
Some were really spicy, some had loads of masala and some were bland. Not remembering the exact taste of this Saagu from our many visits to Bangalore and Mysore, I really had to just go with my instinct and adapt a recipe that will suit our taste.
I finally landed in Nams
space and her recipe was just right for our preference. In fact when I was reading out the different recipes to Amma, we were mentally calculating if our folks will like it or not. When I served this to Athamma, she was telling me that Saagu at her place was differently made. I agreed knowing that I remember my nephew's liking to this particular side dish and remembered that particular incident when he and I walked in to eat our breakfast in some place. He was particularly telling me that he loves that Saagu that's offered there in that place.
Anyway coming to the recipe, I made the gravy thin to soak up the dosas, you can make it thicker if you are pairing it with Pooris or Rotis. This is one dish that will suit all. I must thank Nams for sharing this keeper recipe.
Step by Step Picture Recipe
Vegetable Saagu For Set Dosa
For the Masala:
Green Chillies - 4- 5
Garlic - 2-3 pods
Cloves - 2
Cinnamon - 1"
Coriander seeds - 1 tbsp
Coriander - 1/2 bunch
Fried gram / Putnala pappu - 2 tbsps
Fresh Coconut, grated 1 cup
Potato - 1 medium
Peas - 1/2 cup
Carrot - 1 medium
Beans - 1/2 cup
Water - 1 cup
Mustard seeds, Urad dal - 1/2 tsp
Curry leaves few
Oil - 2 -3 tsp
Salt to taste
How to make the Saagu:
Wash and chop the vegetables. Microwave the potato for 6 mins, after making marks with knife on top. Chop the other vegetables into small pieces. In a microwave safe bowl, take the vegetables and add enough water, microwave for 10 mins.
For the masala paste, grind the green chillies, garlic, coconut, fried gram, cloves, cinnamon, coriander seeds and fresh coriander to a thick fine paste. Keep it aside.
Heat oil in a pan. Add mustard seeds, Urad dal and curry leaves. Add the ground paste and fry till the oil comes out on the sides. This may take couple of minutes. Then add the boiled veggies along with the water and mix well. Add salt and bring to a boil.
Serve with Set Dosa or Chapatis.
Add more water if you want a liquid gravy when serving with Dosa. Else if serving with chapati, you can simmer and make it little more thick.