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Veg sagu recipe

Food Wiki
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Indian
Servings 3

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.
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