Mixed Vegetable Sagu Recipe

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Mixed Vegetable Sagu is a kind of vegetable korma having very soft and mild taste. This Sagu is prepared using mixed vegetables and few spices. It is famous in Karnataka and serves along puri. Let’s follow this recipe.

Ingredients

For masala

8-10cashews
3 tspputaani/hurigadale/chana dahlia
2 inchginger
3green chilies
¼onion, sliced
3cloves/ lavang
1 inchcinnamon stick
6black pepper
3 tbspcoconut, fresh or desiccated
fistfulcoriander leaves

For curry:

1 cupveggies of your choice (beans, carrots, peas, potatoes)
½ tspmustard seeds
½ tspurad dal
2 tspoil
½ tspcumin seeds/ jeera
3-4curry leaves
½onion, finely chopped
a pinchof hing
½ tspturmeric
saltas per taste

Directions

For The Masala

Blend chana dahlia, ginger, green chili, onion, cloves, cinnamon, black pepper, coconut, coriander leaves, and cashews to a smooth paste with some water.( cashews are added to give thickness to the gravy).

How to Proceed

Heat oil in pan and temper with mustard seeds, urad dal, cumin seeds, hing, curry leaves.
Add finely chopped onions and fry till they turn translucent.
Add all the veggies of your choice and cook with some salt and water and if you want you can pressure cook them.
Cook for10 minutes and add the masala paste prepared previously.
Mix it and allow it to boil well for 5 minutes and the raw smell of coconut disappear.
In addition, add water to get the desired consistency.
Serve hot with puri or even plain rice.

Notes:

If you want more rich and thick gravy, you can add curd at the final step.
Adjust the spices according to your choice and usually, it tastes great when spices are minimum and with lots of flavors.

Check More Karnataka Recipes

Meghna Nath