White saagu | White Kurma | How to make White Kurma with tips

Breakfast Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 6

Ingredients

  • For the Masala Paste:
  • 1/2 Bay Leaf (Tez Patta)
  • 4 Clove (Long)
  • 3 Cardamom (Ilaichi)
  • 1 inch Cinnamon (Dalchini)
  • 1 tbsp Soaked Poppy seeds (Khuskhus)
  • 15 Soaked Cashew nuts
  • 2 tbsp Roasted Bengal Gram (Phutane)
  • 1 tsp Ginger
  • 1/4 cup Fresh Coconut pieces
  • 4 - 5 Green Chillies
  • Vegetables:
  • 1/2 cup Knol Khol pieces
  • 1/2 cup Peeled potato
  • 1/2 cup Beans
  • 1/2 cup Carrot
  • 1 liter Water
  • For the Saagu:
  • 3 tbsp Oil
  • 1/2 Bay Leaf
  • 1 tsp Fennel Seeds (Sonf)
  • 1/2 cup Diced Onion
  • 1/4 cup Frozen Peas
  • Salt- To taste
  • 1/2 liter Vegetable stock (Drained and kept aside after boiling the vegetables)
  • Masala Paste
  • 6 - 7 Mint Leaves
  • 1/2 tsp Sugar

Instructions

  1. Grind all the ingredients for masala paste with a little water into a fine paste.
  2. Boil all the vegetables till they are about 70% soft. Drain and keep the water aside. If you are using fresh green peas you should boil them along with other vegetables. I have used frozen peas.
  3. Heat the oil and put in bay leaf and Sonf.
  4. When the Sonf crackles, put in the onion and fry till it gets a light golden colour.
  5. Now add the boiled veggies and fry for 2-3 minutes.
  6. Add the masala paste and fry for 2 minutes. Then add the vegetable stock and sugar and mix well. Close the lid and cook for some 15 minutes. Keep stirring time to time.
  7. Sprinkle the mint leaves and turn the flame off.
  8. If you find the gravy too thick, you may add a little hot water to get a desired consistency. The white Saagu tastes very good with Poori or Chapaati, even better than with rice!