Vegetable Sagu, Vegetable Curry For Rava Idlis

          Vegetable Sagu, the first time I had this with rava idlis was so many years back, of course, back then, I didn't know anything about vegetable sagu, but I just loved it with the rava idlis. It's a simple and easy dish, mixed vegetables are cooked with some freshly ground masala paste and seasoned with ghee. Though we can serve the idlis with regular chutneys, I personally feel that they go very well with this vegetable sagu, and of course we can serve the sagu with rotis, parottas and dosas too..

Need To Have

• Chopped Green Beans - 1 cup
• Chopped Carrots - 1 cup
• Potatoes - 2 medium, chopped
• Green Peas - 1/2 cup
• Tomato - 1 medium, chopped
• Turmeric Powder - 1/2 teaspoon
• Ghee - 1 tablespoon
• Bay Leaf - 1 big
• Chopped Coriander - 2 tablespoons to garnish
• Salt to taste

To Grind 

• Chopped Coriander - 1 cup
• Coconut - 1/2 cup
• Poppy Seeds - 1 tablespoon
• Fennel Seeds - 1 tablespoon
• Cardamom - 2
• Cloves - 4
• Cinnamon - 1" piece
• Green Chillies - 4 to 5
• Onion - 1 small, chopped
• Ginger - 1 teaspoon, chopped

Method

          Cook together the green beans, carrots, potatoes, green peas and tomato along with some salt and water.

          In the meantime, grind together all the ingredients given under ' to grind '.

          Add the ground paste to the cooked vegetables along with turmeric powder and if needed some more salt and water. Mix and cook for 5 to 7 minutes and remove. Heat the ghee, add the bay leaf, once it sizzles add it to the cooked vegetables and garnish with the chopped coriander.

Note
You can use up to 1 cup of grated coconut, but I prefer to keep it to 1/2 cup.