VEGETABLE SAGU

INGREDIENTS: Oil, Avalu (mustard seeds), Jilakara (cumin seeds), Urad dal (vudhiballu), Curry leaves, Coriander, Cauliflower, Alu, Carrot, Peas, Tomato, Cabbage Lemon, Salt, Legumes (pappulu), Red chillies or green chillies, Dry or fresh Coconut, Rasam powder, Turmeric powder


PREPARATION:

• Cut all the vegetables (cabbage, cauliflower, alu, carrot, tomatoes, peas) into small pieces and boil for 2 whistles
• Add pinch of salt and turmeri cpowder while boiling
• Now drain out water completely
• Place kadai on stove , heat 2-3 spoons of oil in it
• Add avalu, jeera, urad dal, curry leaves and wait till they splitter
• Now add boiled vegetables and mix well
• In a mixy jar, grind 1 spoon of legumes, dry or fresh coconut, salt, red or green chillies into fine powder
• Add this in ti the kadai and mix well
• Finally add a spoon of rasam powder, coriander chopped and boil for few minutes
• Off the flame add required amount of lemon juice and mixwell
• Dish out & serve with onion salad, green chilly salad
• Serves good for chapathis, pooris ...