Ingredients

• ½ cup Green beans 15 to 20
• ½ cup cut carrots around 2
• ½ cup cut potato keep the cut potatoes in water ( 1 small medium size)
• ½ cup chopped onion 1 small onion
• ½ cup fresh / soaked peas ( soak ¼ cup dried peas 3 to 4 hours which yields ½ cup soaked peas
• little bit of turmeric powder
• Few curry leaves
• Vegetables can be more or less than ½ cup.
• For Grinding:
• ½ cup fresh/frozen coconut
• 1½ TBSP Fried gram dal/hurigadale/pottu kadalai
• 2 teaspoon poppy seeds /khus khus/gasagase
• 4 to 5 green chillies
• 1 TBSP cilantro/coriander leaves
• little bit of chopped onion
• 3 to 4 cups of water
• For seasoning:
• 2 teaspoon of oil
• pinch of hing
• ½ teaspoon mustard seeds
• Few curry leaves

Instructions

1. Boil 2 cups of water.
2. Add all the vegetables to the boiling water. Then add salt, turmeric powder, and curry leaves, and mix well.
3. Let it boil on medium heat for 10 minutes or until the peas and beans become tender.
4. Grind coconut, fried gram dal, poppy seeds, green chillies, coriander leaves and a little bit of onion into a fine paste. Add enough water to grind.
5. Add this paste to the partially cooked vegetables.
6. Let it cook for another 8 to 10 minutes on medium low heat.
7. Stir it in between to avoid burning.
8. Then turn off the heat.
9. Now the Sagu is ready.
10. Giving seasoning is optional.

1. Heat 2 tsp oil in ladle on medium heat.
2. Once it is hot enough, add hing and mustard seeds.
3. Once the mustard seeds pop, turn off the heat, and add curry leaves.
4. Pour it on the saagu. Mix it and serve with chapati, poori, set dosa, rave idli...