I have done some research ( like many of you – ) and I would like to contribute some authemtic information that you may be able to verify, independently …… Preparing veg sagu takes time. There are many recipes and variations in making veg saagu. I am sharing here the recipe which I make on occasions to go with pooris or set dosa. Before adding water to the pressure cooker, saute the rice grains in ghee and the green masala for 2-3 minutes - coating the grains with fat will make the cooked rice fluffy!

All these products are procured from certified and trustworthy vendors. Also on the vendors side these products are processed using the finest quality raw elements and are in total compliance with set international standard. We are providing these products to the customers as per their specific requirements. These are well known in the market for their high quality, nutritious value, purity and affordable price range. Marathi Moggu comes from the while silk cotton tree, Ceiba pentandra (not its cousin Bombax ceiba). The originally recognized and most agreed upon ayurvedic source for Nagakesar (or Nag Kesar) is indeed from Sri Lanka’s national tree, Mesua ferrea. But the fruit (or seed) does not look like the picture above. The picture above looks more like cinnamon buds. To the contrary, Mesua ferrea Nag Kesar gives a woody flavor, and not cinnamon. By the way, Mesua ferrea should not be consumed by pregnant women, since this herb has abortifacient properties. You can get them home delivered worldwide from them at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.html Add green chillies, garlic, cinnamon, cardamom, cloves, marathi moggu, fennel, coriander leaves, mint leaves, grated coconut and water to the small chutney/grinding jar of the mixie. The method of preparing sagu is similar to the method of preparing Veg korma. Only that some of the ingredients are different. For veggies you can use your choice of veggies. I have used carrots, french beans and potatoes. You can even add green peas and cauliflower.If you want a less spicy masala powder reduce the quantity of the Guntur red chillies or opt to use chillies that are moderately spicy. Saumph (Patli Saumph or Choti Saunf in Hindi) – Aniseed/Anise – (Aniseed and Fennel Seeds are often Confused. Aniseed is used as Mouth Freshener and is expensive. Fennel seeds are often used in Kerala Cuisine.)

Since then, the dish literally grew on me. So much that I had to learn and share its recipe on my blog too. I happened to discover Pratibha’s Blog, from where I have loosely adapted my Bisi Bele Bath Recipe too. This underrated spice is usually ignored to include within the spice blends. one of the widely used spices in Karnataka cuisine and Chettinad cuisine. it’s utilized in most of the traditional karnataka dishes like Bisi Bele bath powder , Masala Puri Chaat.

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I like making a small batch of this powder or I make it fresh every time. If you want to make a big batch, increase the quantities of spices proportionally. Try to keep two eggs per person while making the egg rice. More the merrier. I like to scramble the eggs first and add to the rice later on. Some people add the eggs to the cooked rice and cook on the pan. You can make it the way you like it. Also, because when you use a Bisi Bele Bath Powder made at home for your main dish, the authenticity is intact and what results is a beautifully flavored and hearty huliyanna. This is not really the case, even if you use the best readymade brand of this typical masala.