GREENPEAS SAAGU WITH POORI

Batani saagu:
What can I say about this classic Karnataka dish? There are no words to describe the pleasure you get just to smell the aroma of Saagu wafting through the kitchen. You are there at home in Bangalore in an instant , no air tickets necessary!!;D

Here it is:
You can use any vegetable or mixed veggies to make this, use the same masala.


Saagu is usually made with mixed vegetables like Cauliflower,carrots,french beans,potatoes etc.But you can use any dry beans,soaked and cooked with spices.It goes deliciously with dosas.idlis and specially with freshly made Pooris.Hope you try and enjoy the delicious Greenpeas (Batani)Saagu.

To make Saagu:

YOU NEED:
1 Cup Dried Greenpeas soaked overnight and cooked
Cilantro
1/4 Cup sour Cream
Salt

1 tbsp Oil and Ghee
1/2 Cup chopped Onion

GRIND ALL THESE:
1/4 Cup Fresh Coconut
1 tbsp Poppy Seeds
1 tbsp Coriander Seeds
1/2 tbsp Cumin Seeds
2 tsp Peppercorns
2 tbsp Chutney Dal (roasted Chana Dal)
2-3 Green Chillies
Cilantro
1" Cinnamon
3-4 Cloves
Turmeric

TO MAKE IT:

1. Grind all the ingredients to a smooth paste and keep aside.
2. Heat oil, fry chopped onion until soft.Add ground masala on a gentle heat until you get a good aroma out of it and little oil shows up on top.
3. Put in cooked Greenpeas (make sure it's not mushy),cilantro,salt and sour cream.
4. Simmer gently and serve with Poori.( Taste better next day if you can wait!)

Another look:



Let's make some Poories,shall we?!:)

Pooris are fried Indian puffed bread which are excellent freshly made with any veg or non-veg curries.A favorite bread to make when the uninvited guests drop in on you to say hello!:)

This is how you make Pooris: Makes about 16 pooris/4-6 servings



Mix and knead 2 cups of either wheat flour or Plain flour ,1/2 tsp salt ,1 tbsp fine semolina with enough milk or water until you get a firm pliable dough,cover and keep aside for 15 mins.Divide into golf ball sized or smaller portions to make round balls again.





Take a ball, roll out to a 4" and 1/8" thick circle. Cover until ready to fry.Don't use too much flour or let them dry too much before frying.Heat the oil to deep fry while you roll them out.You can use 4"-5" cookie cutter for a perfect Poori:)




When the oil is hot (375F),slide in one Poori into the oil,press it down gently under the oil for a few seconds with a wide spatula until it starts to puff,and then let it go.Splash some oil on it carefully if it helps the poori to puff up.





It will puff as you can see in the picture, if the dough not very soft,didn't roll them too thin or you didn't make any holes in it:) Be patient and practice. Try to make a perfect circle instead of maps like me.You can cut with cookie cutters too:D





After few minutes, flip gently and fry the other side until golden.Drain on the paper towels and serve them any gravy dish or dry fried veg or meat dishes.





Here's a plate for you; the popular Poori-Saagu:


That's all folks. Cook all these comfort foods and enjoy!:)