Mixed Vegetable Sago Pongal

Ingredients

• • Nylon sagos - 1 cup
• • Green gram dal - ¼ cup
• • Onions (finely chopped) - ½ cup
• • Carrots (finely chopped) - ¼ cup
• • Cabbages (finely chopped) - ¼ cup
• • Cauliflowers (finely chopped) - ¼ cup
• • Potatoes (finely chopped) - ¼ cup
• • Green chillies (chopped) - 2
• • Ginger - ½ inch piece
• • Cashew nuts - 7
• • Salt - as required
• • Oil - 1 ½ tablespoons
• • Ghee - 1 tablespoon
• • Asafoetida - 2 pinches
• • Curry leaves - 2 sprigs
• • Coconut extract - ½ cup

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Method

• 1. Dry roast nylon sago little by little in a heavy kadai until it puffs up.
• 2. Transfer to a small vessel. Sprinkle coconut extract, cover and keep aside.
• 3. Cook green gram dal separately until dal splits using just enough water.
• 4. Heat ghee in a pan add green chilly, cashew, curry leaves, grated ginger and onion. Fry well.
• 5. Add vegetables one by one and fry until it turns soft.
• 6. Add cooked green gram dal and allow to cook.
• 7. When water evaporates from dal mixture add sago and salt. Mix well.
• 8. Add remaining ghee and stir for few more minutes.

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Note

• • Only Nylon sago can be used here.
• • When it is roasted in a heavy kadai, use one table spoon only at a time. Then only it puffs up well.