Veg sagu recipe
Learn how to make a delectable Karnataka-style mixed vegetable sagu or veg saagu by following this detailed recipe accompanied by step-by-step pictures . This sagu serves as a perfect accompaniment to set dosa or poori. It falls under the category of vegetable kurma, offering a gentle and mild flavor profile. In fact, its taste is reminiscent of the renowned Karnataka-style pulav due to the shared spices and ingredients. Just imagine the delightful taste awaiting you!To prepare this sagu, a combination of mixed vegetables and a handful of spices is used. The spice quantity is intentionally kept minimal in comparison to the abundance of vegetables. As a result, this sagu isn't overly spicy. In Karnataka, the popular pairings of set dosa with vegetable sagu or poori with vegetable sagu are widely cherished.
Ingredients
- 1 big carrot
- 1 medium sized potato
- 8-10 beans
- 1 knol khol / 2 cabbage leaves / few cauliflower florets
- 1/4 cup soaked or fresh green peas
- 1 big onion
- 1 tomato
- 1/4 tsp turmeric powder (optional)
- 4 tsp cooking oil / Ghee
- 1/4 tsp mustard seeds
- 1/2 tsp urad dal
- 4 – 5 curry leaves
- Salt as per your taste
Ingredients for grinding:
- 1/2 cup grated coconut
- 1cm length ginger
- 3 cloves garlic
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 2 tbsp roasted gram / hurigadale / putani
- 1 tsp poppy seeds / gasagase
- 1 – 2 green chili
- 1/2 finger length cinnamon
- 4-5 cloves
- 1 cardamom
- 2 tbsp coriander leaves (optional)
Instructions
- Chop all the vegetables. Transfer chopped carrot, beans, potato, knol khol or cabbage, grean peas into a pressure cooker. Add in salt and a pinch of turmeric and cook well by making 2 whistles. Please note you should not add onion and tomato.
- Take all the ingredients listed under "for grinding" as per the measurement.
- Transfer all the above ingredients along with coconut into a mixe jar or blender. And make a fine paste using required water. Set it aside.
- Take 4 tsp of oil in a wok or frying pan and heat it. Now prepare tempering using mustard seeds, urad dal and curry leaves.
- Add in chopped onions and fry until soft.
- Add in chopped tomatoes and fry until tomatoes are soft.
- Next add in cooked vegetables
- Add in ground spices or masala.
- Add in required water, salt and mix well. Please note you have already added some salt while cooking the vegetables. Also the sagu should be having thick gravy consistency.
- Bring it to boil. Serve it with hot set dosa or poori or chapathi or any other dosas.
Tried this recipe?Let us know how it was!