Jeera, Carrot Rice With Sagu

Sagu is a rare dish seen outside Karnataka. After my marriage in Bangalore, I came across lot of different dishes, that increased my interest to explore and try them at home. One among them is Sagu. It's exotic aroma from the freshly grounded spices is awesome ......... This dish is served with puri,idle,dosa and rice. Here I've served with Jeera ,Carrot Pulav.

When I searched for Sagu recipe, felt Latha's Masala Magic vegetable sagu recipe would be perfect. I've improvised it a little bit according to our taste by deleting few and including the following ingredients.

Poppy seeds, pudhina , Sombu , Jeera , Green Chillies .

The Jeera ,carrot Rice is a simple and fast cook dish which can be served with any curry or gravy. Each and every ingredients are perfectly added to give very mild taste not spoiling the real taste of the dish.

Jeera, Carrot Rice

Ingredients:

Basmati rice -1 1/2 cup

{Wash and soak for 20 minutes}

Coconut milk -1/2 cup

Carrot -1 {Dice them into cubes}

Jeera - 1 Spoon

Onion - 1/2 {Fine cut}

Ginger-Garlic Paste -1/2 Spoon

Pudhina -4 {optional}

Cinnamon -1/2 inch

Clove -2

Cardamom -1

Ghee -1/2 Spoon

Oil and Salt.

Preparation:

Heat oil and ghee in a cooker. Add the masala items to it. Now add jeera ,onion and ginger-garlic paste to it. When the onions turns light brown add carrot and pudhina. Fry for sometime in a medium flame. Pour coconut milk and water (include coconut milk measure when adding water) to it. When it starts to boil add salt and rice. Cook for 1 whistle. Garnish with coriander.

Sagu

Ingredients

Veggies - Beans, Peas, Carrots, Lima Beans, Potatoes, Cabbage, Cauliflower

{Cut them into medium size}

Red Chilly -3

Green Chilly -3

Sombu (Flannel) -1 Spoon

Jeera (Cumin) -1 Spoon

Pepper Corn -10

Poppy Seed -1/4 Spoon

Coriander Seed -1 Spoon

Bengal Gram -1 Spoon

Urad Dal -1 Spoon

Coconut -2 of 1 inch size

Pudhina Leaves -5 to 6

Seasoning:

Mustard -1/2 Spoon

Red Chilly -1 {break them into 2 or 3 small pieces}

Curry Leaves -5

Method:

Step 1

Cook all the veggies in cooker adding 1 cup of water to it.

Step 2

Add all the ingredients except veggies,coconut and pudhina to a pan. Fry until done and grind to a fine paste adding pudhina , coconut and 1/2 cup water to it.

Step 3

Heat a deep bottomed pan. Add cooked veggies ,Grounded paste and salt to it. Add 1/2 cup water to loosen the gravy if it is thick. Leave it to boil for 5 to 6 mints.

Step 4

Season the given ingredients and pour it to the mixture. Garnish with coriander leaves and serve hot.

Hint: I've prepared Sagu little watery to serve with Rice. To serve with Puri, Idle , Dosa it can be little thick.