Thursday, September 2, 2021

Poori Saagu | ಪೂರಿ ಸಾಗು

Poori is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.

Veg kurma or saagu are typical traditional and authentic south Indian, karnataka curry. It is prepared with the mixed combination of spices, coconut and vegetables. In short, saagu is a coconut rich veg curry with combination of variety of vegetables and spices. Saagu recipe goes well with set dosa or poori.

For Poori

Ingredients

  1. Wheat flour -2 cups
  2. Chiroti rava - 1 tbsp
  3. Sugar - 1 tsp, optional
  4. Milk - 1 tbsp
  5. Cooking oil - a little + for deep frying
  6. Water - as needed

Preparation

  1. Take a bowl, add 250g of wheat flour, a tbsp of chiroti rava, a tsp of sugar, and a little cooking oil.
  2. Mix these ingredients well.
  3. Add water little by little and mix it well to make a soft dough.
  4. Cover the dough and rest it for 30 minutes.
  5. After 30 minutes, knead the dough again a little.
  6. Take a half portion of the dough and make a ball.
  7. Grease the dough ball and plate it on a chapati roller
  8. Roll it with a your palm and cut it into half.
  9. Take the half of the rolled dough & roll it again a little.
  10. Cut them into 4 small potions.
  11. Take a small portion and make a ball.
  12. Gently press it between your palm and transfer it into a plate.
  13. Prepare the remaining dough and keep them aside.
  14. Take a chapati roller and grease the dough.
  15. Place it on a chapati roller and roll the dough ball uniformly.
  16. Roll it slightly thick, like a poori.
  17. Transfer the rolled poori onto a plate.
  18. Roll the remaining dough balls as well & keep them aside.
  19. Take a pan and add cooking oil for deep frying.
  20. Allow to cooking oil to heat for some time.
  21. Drop the rolled poori carefully into the hot oil.
  22. Press the poori lightly with a frying ladle and poori will puff up.
  23. Flip the poori and roast till it becomes golden in color.
  24. Transfer the fried poori onto a plate.
  25. That's it! Poori is ready to be served.
Serve the pooris with veg kurma (sagu) or chutney.

For Saagu

For Masala paste

  1. Coconut - 1/4 cup, sliced
  2. Cashew nuts - few
  3. Ginger - 1/2 inch, chopped
  4. Garlic - 6, pods
  5. Cinnamon stick - 1/2 inch, crushed
  6. Cloves -2
  7. Green cardamom pod - 1
  8. Green chilies - 3
  9. Fennel seeds - 1/4 tsp
  10. Coriander powder - 1 tsp
  11. Turmeric powder - 1/4 tsp
  12. Poppy seeds - 1 tbsp
  13. Coriander leaves - few
  14. Water - as needed

For Veg Kurma (Saagu) ingredients

  1. Cooking oil - 2 tbsp
  2. Bay leaf - 2, small
  3. Onion - 1, finely chopped
  4. Fresh green peas - 1/4 cup
  5. Potato - 1, chopped
  6. Tomato - 1, chopped
  7. Carrot - 1/4 cup
  8. Beans - 1/4 cup, chopped
  9. Water - as needed
  10. Salt - as per taste
  11. Turmeric powder - 1/4 tsp

Preparation

  1. Take a blending jar, add 1/4 cup of sliced coconut, few cashew nuts, 1/2 inch of chopped ginger, 6 pods of garlic, 1/2 inch of crushed cinnamon stick, 2 cloves, a green cardamom, 3 green chilies, 1/4 tsp of fennel seeds, 1/4 tsp of turmeric powder, a tbsp of poppy seeds, few coriander leaves and little water.
  2. Blend these ingredients into a smooth paste.
  3. Keep this masala paste aside.
  4. Take a pan and add 2 tbsp of cooking oil.
  5. Allow to cooking oil to heat for some time.
  6. Add 2 bay leaves and a finely chopped onion.
  7. Sauté the onions well for 2 minutes on low flame.
  8. Add 1/4 cup of fresh green peas, a chopped potato, 1/4 cup of chopped carrot, and 1/4 cup of chopped beans.
  9. Sauté them well for 2 minutes.
  10. Add a chopped tomato & sauté it for a minute.
  11. Add blended masala paste.
  12. Add little water into the jar and add the remaining masala into the pan
  13. Add a tsp of coriander powder and little salt to taste.
  14. Mix it well.
  15. Check the consistency of gravy. If required, add some water .
  16. Close the pan and cook for 10 mins on a low flame.
  17. Give it a mix occasionally.
  18. Open the lid and give a nice mix.
  19. That's it! Veg Kurma or Sagu is ready.
Serve this with poori, chapati, roti, ghee rice or plain rice.

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