Bili veg sagu recipe
"Indulge in the delightful Bili Veg Sagu, also known as Mixed Vegetable White Kurma, with a detailed recipe guide featuring step-by-step pictures . This kurma showcases a white masala and is made with a medley of mixed vegetables. Its versatile taste pairs well with dosa, chapathi, poori, or roti.The white masala, consisting of cashews, fennel seeds, poppy seeds, and green chilies, adds a unique flavor to this kurma. With its simplicity and incredible taste, the white kurma is easy to prepare and highly satisfying. It serves as a fantastic accompaniment to dosa, poori, or chapathi. The mild and appealing taste of the white kurma is bound to captivate your taste buds."
Ingredients
- 1 big carrot
- 1 medium sized potato
- 10 – 15 beans
- 1/2 cup fresh green peas
- 1 onion
- 1 tbsp cooking oil / Ghee
- 1 bay leaf
- 2cm length cinnamon
- 4 – 5 cloves
- Salt as per your taste
- Few curry leaves
Ingredients for grinding:
- 3/4 cup grated coconut
- 12 – 15 cashews
- 1/2 tsp fennel seeds ir sompu
- 1 tsp poppy seeds / gasagase
- 1 – 2 green chili
- 1 tsp oil
Instructions
- Chop all the vegetables. Take chopped carrot, beans, potato and grean peas in a pressure cooker.
- Add in a tsp of salt and a pinch sugar (optional).
- Also add in a cup of water, close the lid and cook the vegetables until soft by making 2 whistles. Follow open pot method, if you are not happy with the pressure cooking.
- Next heat a tsp of oil in a frying pan. And add in all the ingredients listed under "for grinding" except coconut as per the measurement.
- Roast ingredients until poppy seeds and fennel seeds start to pop. Immediately add in grated coconut. Fry for few seconds and switch off the stove.
- Wait until cool and take all the roasted ingredients in a mixe jar or blender.
- Make a fine paste by adding required water. Set it aside.
- Next heat 1 tbsp of oil in a wok or frying pan. Add in bay leaf, cinnamon and cloves.
- Add in chopped onions and fry until soft.
- Next add in cooked vegetables along with cooked water.
- Add in ground white masala. Also add in required water and adjust the consistency as per you choice. Sagu shall have thick gravy consistency. Please note, it will turn slightly thick once it is cool.
- Adjust the salt level. Please note we have already added some salt while cooking the vegetables. Bring it to boil and continue boiling for few minutes.
- At the end add in few curry leaves. Give a quick mix, boil it for few more seconds and switch off the stove.
- Serve it with dosa or poori or chapathi or rice.
Tried this recipe?Let us know how it was!