Poori saagu common breakfast in karnataka

Name: Poori saagu common breakfast in karnataka
Cuisine: Indian
Ingredients: for masala paste; 1 inch cinnamon; 2-3 cardamom; 2 clove; 8-10 pepper; as needed green chilli for spice; 1/4 cup grated coconut; 1/4 cup fried gram; handful coriander leaf; 4-5 garlic clove; 1/2 inch ginger; 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 2 kopak buds; for saagu; 2 cups vegetables (beans, cabbage, potatoes, carrots); 1 teaspoon mustard and jeera; 1 teaspoon urad daal; 1 teaspoon chanadaal; as needed curry leaves; 1 onion chopped; 1 tomato chopped; as needed cashew (optional); 2 tablespoon oil; 1 tablespoon ghee; 2 red chilli; pinch turmeric powder

Harshitha Gurukumar @cook_14190807

Mysore

#56bhog
recipe47

Harshitha Gurukumar @cook_14190807

Mysore

#56bhog
recipe47

Saved

Ingredients

for masala paste
1 inchcinnamon
2-3cardamom
2clove
8-10pepper
as neededgreen chilli for spice
1/4 cupgrated coconut
1/4 cupfried gram
handfulcoriander leaf
4-5garlic clove
1/2 inchginger
1 teaspooncumin seeds
1 tablespooncoriander seeds
2kopak buds
for saagu
2 cupsvegetables (beans, cabbage, potatoes, carrots)
1 teaspoonmustard and jeera
1 teaspoonurad daal
1 teaspoonchanadaal
as neededcurry leaves
1onion chopped
1tomato chopped
as neededcashew (optional)
2 tablespoonoil
1 tablespoonghee
2red chilli
pinchturmeric powder

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Steps

1

Grind the ingredients under masala paste to a smooth paste. keep it aside. if you want more green colour gravy grind more coriander leaf.
2

In a pressure cooker (can prepare in other utensils) heat oil add mustard and jeera. after mustard start popping add daal and red chilli fry to golden colour. add curry leaf
3

Add onion salt and fry till onion become translucent.
4

Add vegetables and turmeric and saute
5

Add masala paste and fry till raw smell goes.
6

Add desired amount of water and pressure cook for 1 whistle or till vegetables are cooked.
7

Heat ghee in a pan fry cashew till golden colour and add it to saagu. mix and serve with poori.