I have no idea where this name “ alu corn sagu ” was originated. Alu being Hindi word for potato, Sagu being Kannada word for a spicy curry, this looks like one fusion dish. This recipe is from a Kannada magazine. I love potatoes, corns and sagus . So I had to try this. This turned out to be a very tasty, spicy-sweet dish which can be served with chapathis or puris .
Ingredients: 1 cup cooked corn 1 cup boiled, peeled and chopped potatoes 1/2 cup tomato puree (cook tomatoes in boiling water for 2-3 mins, peel and grind) 1/2 cup onion 2 tbl spn fresh/frozen coconut 3-4 red chilies 1/4 cup chopped tomato 1 cardamom 1/2 tea spn chopped garlic 2 cloves 1″ cinnamon 1/2 tea spn coriander powder A pinch turmeric 1/2 tea spn cumin seeds Oil Salt
Method: Heat oil, fry garlic, cloves, cinnamon, cardamom, chilies, turmeric, coriander powder, onion till onions turn brownish. Add the coconut, fry for few minutes and grind all together. Heat oil and add cumin seeds. Add the paste, fry till a nice aroma comes out. Add tomatoes, fry for a minute. Add corn, potatoes, tomato puree, salt. Cook for few minutes. Serve hot.
Serves : 2-3 Preparation time : 25mins
Menthya (fenugreek) soppu (leaves) is one of the greens which we have become great fans. I am not sure why this was one of my most hated herb while growing up. These days it makes its appearance very frequently at my home.
Recently I tried this gravy and absolutely fell in love with it. Here the leaves are cooked and then ground to paste. It gives such a refreshing taste to the gravy. This recipe is from a magazine that I was reading recently. Try it and I am sure you will love it. This is one of those gravies whose taste enhances as time passes. It tastes much better on the second day.
Ingredients: 1/2 cup fresh/frozen coconut 1/2 cup onion 1/2 cup tomato 2 cups fenugreek leaves 1/2 cup toor dal 4-5 green chilies 1 tea spn chopped garlic 1/2 tea spn mustard seeds Oil/ ghee A pinch turmeric Salt
Method: Cook dal with turmeric, onion, tomatoes till it is mushy. Cook the leaves with green chilies and garlic. Grind to paste with coconut. Add the ground paste to dal and cook till it is done. Heat ghee /oil and add mustard seeds. Add this seasoning to gravy. Serve hot with rice or ragi mudde .
Serves : 4-5 Preparation time : 25mins
