Sagu

Method

1. Chop onion, green chillies, French beans, potato, mushroom and carrot. Heat 2 tbsps oil in a deep non-stick pan, add all the chopped vegetables and saute.
2. Add turmeric powder and red chilli powder and mix well.
3. Heat another non-stick pan, add green cardamoms, cloves, star anise, coriander seeds, cinnamon, dried red chillies, poppy seeds, asafoetida, coconut and sambhar masala and roast till fragrant.
4. Cool slightly and put into a mixer jar, add a little water and grind into a fine paste.
5. Chop tomato and add to the vegetables in the 1st pan and mix. Saute till the tomato turns pulpy.
6. Add ground paste, rice flour and a little water and mix well.
7. Add salt and black pepper powder and cover and cook for 3-4 minutes.
8. Heat remaining oil in a small non-stick pan, add mustard seeds, fenugreek seeds, asafoetida and cumin seeds and let the seeds splutter. Add this tempering to the sagu and cover immediately to trap the flavours.
9. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks