This is a very famous saagu in the regions of Malenadu..This is very nutrious with lots of vegetables and with layers of flavour..This is served in small containers called 'doppe's made with leaves of kohlrabi/navkolu/Noolkolu/Navilkosu. This is traditionally served with hot puris/chapatis or can be even thinned down and taken as soup..
2 cups of vegetables (you can use a combination of kohlrabi/navilkosu, seemebadnekai/chayote, yam and carrots or any vegetables you like..) boil in a pressure cooker with little water or microwave with a cup of water till tender but firm.
2 serano peppers slit(optional)
1tbsp channa dal
1.5 tbsp urad dal
2tbsp dhania seeds
1inch cinnamon stick
2tbsp poppy seeds
5 green chilles
hand ful of mint leaves (optional)
2tbps dried coconut
In a kadai, heat a tsp of oil and roast all the ingredients over medium heat till they leave a good aroma and well roasted and make a powder.. This powder can be stored and used in other curries as well.
In a big thick vessel, heat a tsp of oil, add seasonings( mustard, jeera, and hing). Now add chopped onion and fry till translucent. Now add tomato and add a little salt and cook till the tomato is soft. Now add all the boiled vegetables with the water and mix well and boil for 5minutes. Now add 2tbsps of the ground masala powder, adjust the salt and boil till the desired consistency is reached.. ENJOY...