Pumpkins in Mint sauce / Pumpkin Sagu

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.



Ingredients :
Pumpkin/kumbalakaayi - about 2 cups (peeled & cubed, i have used butternut squash)

Tempering/Seasoning
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)

1. Peel and chop pumpkins to bit size cubes and keep aside.
2. Take all the ingredients for grinding and blend in mixer until smooth using little water.
3. 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.
4. 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.
5. 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 Dose

Tastes great with dosas or rice. Enjoy !