Vegetable Red Saag with Rice flour Chapati is the most beautiful and yummilicious combo which I often prepare at home. This delicious combo is anytime welcome either for breakfast, lunch or dinner.
Vegetable Red Saag
This Vegetable Red Saag is made by cooking a mixture of vegetables together in a traditional South Indian coconut gravy and this is characterized by multiple flavours due to many veggies which also make it quite nutritious.
One thing I love about this Saag recipe is, it’s one of those forgiving everything but kitchen sink type of recipe. You can practically add a little bit of this and little bit of that from your refrigerator in this recipe 😉. So, that makes it perfect to cook those itsy bitsy leftovers just a day prior to your grocery shopping.
This is very simple to prepare but it makes for a hearty curry especially in winters, when we get a very good fresh produce. Delicious and healthy Saag which can be eaten with phulkas, chapati, paratha, akki rotti, rice flour chapati, poori etc.
Yields : 6 to 7 nos
Cuisine : South Indian
Category : side dish, curry
- 3 and 1/2 cup chopped vegetables (potatoes, peas, carrots, capsicum, tomato, french beans, cabbage)
- 1 tbsp oil
- 1 tsp mustard seeds
- Few curry leaves
- A pinch of asafoetida
- 1/4 tsp turmeric powder
- 1 onion, chopped
- 1/4 cup chopped Thotakura/Amaranth greens
- 1/4 cup chopped spinach
- 1 tbsp fenugreek leaves or dried kasuri methi
For tamarind slurry :
- 1 lemon size tamarind
- 1 tbsp jaggery powder
- 1/4 cup hot water
For grinding :
- 1/4 cup fresh grated coconut
- 2 tsp rasam powder
- 7 guntur red chillies
- 7 byadige red chillies
- 1 tsp garam masala
- 5 garlic cloves
- 1 small onion
- 2 tbsp chana dal, dry roasted
- 2 tbsp urad dal, dry roasted
1. Pressure cook the veggies with enough water. Drain the veggies, don’t discard the veg stock…it can be used for the consistency of the Saag. Keep aside.
2. Grind all the ingredients under ‘for grinding’ list into a fine paste. Keep aside.
3. Soak tamarind and jaggery in hot water for 15 minutes, then squeeze out the water and discard the pulp. Set aside.
4. Heat oil in a deep bottomed pan, temper mustard seeds, add asafoetida, turmeric powder, curry leaves….saute for a second, then add onion…saute until translucent. Now add spinach, amaranth greens and fenugreek leaves…saute for 2 to 3 minutes.
5. Now add grinded paste, vegetables and tamarind slurry and a cup of veg stock. Mix and cook the Saag, once it comes to boil….simmer for 2 to 3 minutes. Switch off the flame. Adjust the consistency as per your preference. This is a semi-thick gravy Saag.
6. Serve the Saag with chapathi or paratha or rice flour chapati or poori etc.
You can use vegetables of your choice.
The bright red colour of the Saag depends on the red chillies you used.
Adjust the spices according to your taste.
You can also use Frozen mixed vegetables for this Saag recipe.
Indian veg curries are mostly gluten free and naturally vegan and this Saag is suitable for people following vegan life style.
Rice Flour Chapati
These are cottony soft, tasty and healthy chapatis…make for a perfect breakfast or lunch option.
Yesss a bit time consuming to make, but the end result is worth it. And these are a bit tricky to roll because the dough is super soft and not as forgiving as wheat dough. But with a little practice, you will get the knack of it.
Here is the recipe….
Yields : 12 chapatis
Cuisine : Indian
Category : Breakfast
- 1 cup rice flour
- 1/2 cup chiroti rava/fine semolina
- 1/2 cup maida
- 2 and 1/2 cup water
- 1 tsp oil
1. Measure and mix the flours.
2. Add water, salt, oil in a thick and deep bottomed pan and bring it to boil over medium-high flame.
3. Once it comes to boil, add measured flours and reduce the flame and simmer for 3 minutes.
4. After 3 minutes, switch off the flame. Combine the mixture with a wooden spoon.
5. Cool it off for a couple of minutes. Now transfer the dough to a thick polythene cover and knead into a soft dough without any lumps while it’s still warm.
6. Later divide it into 12 equal portions, roll them into balls and keep them covered. Now roll each ball in to chapati by dusting with dry rice floor.
7. Fry the chapatis on both sides in a tawa on medium heat until light golden spots appear. Apply some oil on both sides and remove.
8. Once fried, serve these with any curry of your choice or with a simple peanut chutney. I like to have with Vegetable Red Saag😉.
Other curries which goes well with Rice Flour Chapati….
Broccoli Saag Broccoli Recipes
Make sure the ratio of water-flour should be perfect.
Since we have to knead the dough when it is hot, it would be difficult for us to handle the dough with bear hands. That’s why I put the dough in a polythene cover for kneading.
Keep the dough covered throughout the process as rice flour dries out really fast and breaks while rolling.
You can use Tortilla press to flatten the rice flour chapatis.
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