Hotel style beet root saagu ( kurma)

 

Ingredients 

Beet root —3 to 4 medium sized 

Peanuts (kadale kayi bija//ground nuts)—1/2 cup

Tomato —1 medium sized Chopped 

Onion —2 medium sized chopped 

Curry leaves (karibevu//kadipatta)—few

Salt—to taste

Sugar or jaggery powder (Bella//gud)—1 teaspoon 

Oil—4 tablespoon 

Butter—1 tablespoon (optional)

Bay leaf (pulao leaf//tej patta)—1

Sasive (rai//mustard  seeds)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Hing (asafoetida//ingu)—1 teaspoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Red chilli powder—1 teaspoon 

Jeera and dhania powder—1 teaspoon each

Ingredients for grinding masala 

Fresh grated coconut—1/2 cup

Tomato—1 medium sized

Garlic pods(belluli//lehsun)—3

Ginger ( shunti//adarak)—1 inch piece

Hurigadale (roasted gram//fried gram)—1/4 cup

Coriander leaves (kothambari soppu//dhania leaves)—handfull 

Pudina leaves —handfull 

Jeera (jeerige//cumin seeds)—1teaspoon

Saunf seeds ( fennel seeds// sompu kaalu )—1 teaspoon 

Ghasghase (poppyseeds//khus khus)—1 teaspoon 

Black pepper corns (menasu kaalu)—3 to 4

Dalchini (cinnamon sticks)—1 inch piece

Cashews (godambi)—15

Cloves(lavanga)—1 

Cardamom pods (ellaki//elaichi)—1

Method 

Grind all the above ingredients listed for grinding masala to a smooth paste adding sufficient water in a mixer grinder jar and keep it ready.

Method for making saagu

Wash and peel the skin of beet root and chop into cubes (do not chop finely)

Heat oil in a pressure cooker, on medium heat,once hot enough add mustard seeds and jeera ,hing,bay leaf.

When they stop spluttering add karibevu,chopped onion and arisina.

Keep sautéing till onions turns translucent and soft.

Add in tomato chopped and keep frying.

Once tomato turns soft add ground masala paste and mix well stirring continuously.

Add in red chilli powder,dhania,jeera powder,butter.

Keep frying the masala until the raw smell goes and oil starts separating and you will notice change in colour of masala ( this step is very important)

Now add in chopped beet root,peanuts,salt,sugar and mix well.

Add sufficient water and close the cooker lid.

 Cook for 2 whistles.

Once the pressure reduces open the lid of cooker and mix well.

Delicious saagu is ready to serve.

Serve with cooked rice,chapattis,poori,naan,paratha,laccha paratha etc.

Note;;you can add green peas or kadale kaalu ( black channa) instead of peanuts .

You can also replace beet root with mixed vegetables or cauliflower and peas.

Do not skip cashews as it gives creamy  texture to the kurma.