Kadale Beejada Chtney / Groundnut Chutney

Ingredients :

Kayi Chutney

Ingredients : 

• Fresh grated coconut - 2 cups
• Green Chillies - 4-5 or Red chillies (Byadige - 4-5 Guntur - 2)
• Coriender leaves - 1/4 cup
• Tamarind pulp - 1/4 lemon size
• Asafoetida
• Salt to taste

 Tempering :

• Mustard seeds - 1/4 tsp
• Oil - 1 tsp
• Pinch of asafoetida

Method :

1.  Grind fresh grated coconut,chillies(green or red chillies),coriender leaves,tamarind , asafoetida(pinch) and salt to taste with little water to a smooth consistency.
2. Heat oil , add mustard seeds and asafoetida for tempering and mix it with chutney.
3. Chutney is ready to serve with dosa, idly, akki rotti,ragi rotti.

Mixe Vegetable Saagu (Method 2)

Ingredients :

• Beans - 1 cup
• Carrot - 1/2 cup
• Potato - 1/2 cup
• Green Peas - 1 cup
• Grated dry coconut - 1/2 cup
• Red Chillies (Byadige - 4 Guntur - 3)
• Kadale pappu / Roasted gram - 3/4 cup 
• Salt to taste
• Chakke /  Cinnamon- 1/2 inch or small piece
• Lavanga /  Cloves - 2
• Moggu - 1

Tempering :

• Mustard seeds - 1/4 tsp
• Oil - 1 tsp
• Pinch of asafoetida

Method :

1.  Dry roast grated drycoconut,red chillies,cinnamon,cloves and moggu.Grind it with kadale pappu / roasted gram and salt to taste into dry fine powder.
2. Cook mixed vegetables in pressure cooker for three whistles and cook green peas separately.
3. Heat oil , add mustard and asafoetida for tempering, add cooked vegetables, green peas and ground powder and mix well. Add 2 cups of water , adjust salt if required and adjust the saagu consistency and cook for few minutes.
4. Saagu is ready to serve with chapathi , fulka, poori.

 

Potato Saagu

Ingridients :

• Potato - 4
• Green Chillies - 3-4
• Coriender leaves -  few
• Curry leaves - few
• Jaggery - small piece
• Salt to taste
• Lemon juice - 2 spoons

Tempering :

• Mustard seeds - 1/4 tsp
• Oil - 1 tsp
• Curry leaves
• Bengal Gram - 1/4 tsp
• Split Black Gram - 1/4 tsp
• Pinch of asafoetida

Method : 

1. Cook potatoes in pressure cooker for three whistles.Mash boiled potatoes.
2. Heat oil in a kadai , add mustard seeds , bengal gram , split black gram and asfortida for tempering.Add finely chopped green chillies, curry leaves , mashed potatoes and salt. Mix well.
3. Add 2-3 cups of water and mix well.Add little jaggery.Bring it to boil.If its thick dilute it with water and boil for few minutes and add coriender leaves.
4. Turn off the flame. Add 2 spoons of lemon juice and mix well.
5. Potato saagu is ready to serve with dosa , poori , chapathi and fulka.

Mixed Vegetable Saagu

Ingredients :

• Beans - 1 cup
• Carrot - 1/2 cup
• Potato - 1/2 cup
• Green Peas - 1 cup
• Tomato (optional) - 1 cup
• Pudina - Half bunch
• Coriender leaves - 1/2 cup
• Grated coconut - 1 cup
• pepper - 4-5
• Jeera - 1/4 tsp
• Green Chillies - 4-5
• Salt to taste

Tempering :

• Mustard seeds - 1/4 tsp
• Oil - 1 tsp
• Pinch of asafoetida

Method : 

1.  Grind grated coconut , pudina, coriender leaves, green chillies,pepper,jeera with little water into fine paste.
2. Cook all mixed vegetables in a pressure cooker except tomato. Green peas can be cooked separately.
3. Heat oil for tempering , add mustard seeds, asafoetida and tomato and fry for few seconds.Then add all cooked vegetables and ground paste and mix well. Add salt to taste and bring it to boil.
4. Mixed vegetable saagu is ready to serve with fulka, chapathi, poori.

Bombay Saagu

Bombay Saagu

Ingredients : 

• Besan - 1/2 cup
• Red Chilly Powder - 2 tsp
• Chopped onion -  1 cup
• Chopped tomato - 1 cup
• Green Chillies - 2
• Turmeric - 1/4 tsp
• Asafoetida
• Salt to taste

Seasoning Ingredients :

• Mustard seeds - 1/4 tsp
• Oil - 1 tsp
• Curry leaves
• Bengal Gram - 1/4 tsp
• Split Black Gram - 1/4 tsp
• Pinch of asafoetida

Method :

1. In a bowl, mix half cup of besan , chilly powder , turmeric , salt and pinch of asafoetida with water without forming any lumps.Add 2 glass of water and mix well.
2. Heat oil in a pan for tempering , add mustard seeds, bengal gram, split black gram, curry leaves and fry for few seconds.
3. Add onions and fry for half minute and add tomatoes again fry till the tomatoes are properly cooked.
4. Now reduce the flame and add the besan mixture with onions and tomatoes and stir continuously without forming any lumps . Adjust the salt if required , cook for 2 minutes in medium flame and bombay saagu is ready to serve.
5. Serve hot with poori,chapathi,fulka,rava idli.

Side Dish for Breakfast

1. Bombay Saagu
2. Mixed Vegetable Saagu (Method 1)
3. Mixed Vegetable Saagu (Method 2)
4. Potato Saagu
5. Kayi Chutney / Coconut Chutney