Dosa/doses are a must at least once a week at our home. I usually make them during weekend, if the batter is ready, I like to wake up late and not to worry about breakfast. As for the side dish to go with dosa, its usually Sagus(curry with poppy seeds) or Palyas(stir-fry) made with aloo/potatoes or pumpkin.
This weekend I made pumpkin sagu with mint. Just adding one not so usual ingredient like mint, to sagus, gives the dish whole new taste. Since mint tends to overpower the dishes, I have just used a few spring to give the dish nice aroma and sweet flavor of mint.
Pumpkin/kumbalakaayi - about 2 cups (peeled & cubed, i have used butternut squash)
Oil - 1tbsp
Mustard seeds/ saasive - 1tsp
Channadal/kadalebele - 1tbsp
For grinding to paste:
Poppy seeds/ gasagase - 2tsp
Coconut - 2tbsp (dried or fresh or substitute with nuts)
Cinnamon, cloves - 2 each
Black pepper - 1/2 tsp
Chili's - 2 Green or red
Cilantro leaves - one big handful
Mint leaves - about 2 springs or 10-15 leaves (steams removed)
- Peel and chop pumpkins to bit size cubes and keep aside.
- Take all the ingredients for grinding and blend in mixer until smooth using little water.
- Heat oil, when hot add mustard seeds and Channadal. When Channadal starts to turn brown add chopped pumpkins mix well. Cover with a lid and cook for 5-7 Min's until its half cooked.
- Now add the ground paste and enough water, add salt mix well. Cover and cook for another 10 min or so until the flavors combine well . Adjust salt and spice.
- Sagu should be of medium consistency, pumpkins should be soft but not mushy. Serve warm with dosas, rotis or rice.
Pumpkin- Mint Sagu with Set DoseTastes great with dosas or rice. Enjoy !