Vegetable Sagu is a creamy and flavorful Karnataka-style mixed vegetable curry made with fresh coconut, herbs and mild spices. It is especially delicious with Poori, Set Dosa, Chapati, Roti or Rava Idli.
Ingredients
For the Vegetables
1 medium potato, chopped
1 carrot, chopped
½ cup green peas
½ cup beans, chopped
1 small onion, chopped
1 small tomato, chopped
¼ teaspoon turmeric powder
Salt to taste
1½ cups water
For the Masala
¼ cup fresh grated coconut
2 tablespoons roasted gram (putani)
2–3 green chilies
½ inch ginger
2 garlic cloves
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 small cinnamon piece
2 cloves
1 tablespoon coriander leaves
A few mint leaves
Water as needed
For Tempering
2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
Few curry leaves
Pinch of hing
How to Make Vegetable Sagu
1. Prepare the Masala
Add coconut, roasted gram, green chilies, ginger, garlic, cumin, coriander seeds, cinnamon, cloves, coriander leaves and mint leaves to a blender.
Add a little water and blend into a smooth paste.
2. Cook the Vegetables
Heat oil in a kadai and add mustard seeds. Once they splutter, add cumin seeds, curry leaves and hing.
Add chopped onion and sauté until slightly soft.
Add potato, carrot, beans and green peas. Add turmeric, salt and water.
Cover and cook until the vegetables become tender.
3. Add the Masala
Add the freshly ground coconut masala to the cooked vegetables.
Mix well and add a little water if the gravy is too thick.
Simmer for about 5–7 minutes until the sagu becomes creamy and flavorful.
4. Serve Hot
Turn off the heat and garnish with fresh coriander leaves.
Serve hot with Poori, Set Dosa, Chapati, Roti or Rava Idli.
Tips for Perfect Sagu
Don't make the masala too watery; a slightly creamy consistency tastes best.
You can add cauliflower or other vegetables according to your preference.
Adjust green chilies according to your spice level.
Fresh coconut gives the sagu its characteristic flavor.
No comments:
Post a Comment