Onion ( irulli ) tomato saagu

Ingredients

Onions( irulli// pyaz)—3 to 4 medium sized

Tomato—2 medium sized

Turmeric powder( arisina// haldi)—1/2 teaspoon

Mustard seeds( sasive)—1 teaspoon

Jeera(jeerige//cumin seeds)—1 teaspoon

Asafoetida-( hing// ingu)—1/2 teaspoon

Curry leaves( karibevu// kadipatta) —few

Salt to taste.

Oil —3 tablespoon

Fresh grated coconut—1 cup

Fresh Ginger( shunti)— small piece

Garlic( belluli) —2 small

Green chillies—3

Jeera( jeerige cumin seeds)— 1 tablespoon

Coriander seeds( kothambari bija// sabut dhania)—1 tablespoon

Ghasghase( poppy seeds // khus khus )—1 tablespoon

Roasted channa dhal( hurigadale )—2 tablespoon

Dalchini( cinnamon sticks)- 2 inch piece

cloves (lavanga) —2

Ellaki (elaichi// cardamom) —1

Pudina leaves—1 tablespoon

Coriander leaves—( kothambari soppu)—2 tablespoon

Transfer all the above ingredients into a mixie jar and make a fine paste using water set it aside.

Now take oil in a kadai ,heat it on medium flame,seeds once hot enough mustard seeds,jeera,curry leaves,asafoetida and saute.

When it stops spluttering add chopped onions fry until soft and until it turns to white colour.

Add chopped tomatoes and keep stirring,add turmeric,salt and little water.

Fry until tomatoes are soft.

Now add in ground masala and required amount of water to adjust consistency of saagu.

Bring it to boil for 5 more minutes till thick until it becomes gravy consistency.

Serve hot. Saagu is ready.
Serve with poori,chapattis,roti,rotti and boiled rice.