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    Home » Recipes » Recent Posts

    Vegetable sagu recipe

    January 4, 2022 by Raks Anand Leave a Comment / Jump to Recipe

    Vegetable sagu is a popular side dish prepared in Karnataka with a special fresh ground masala. This particular recipe is slightly greenish in color typically because of the ground paste we add.

    vegetable sagu

    Goes well with Poori as well as Rava idli and other dishes like chapati, dosa etc.

    This tastes similar to my other recipe on this site, and pairs well with this amazing sponge dosa recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Top tip
    • Recipe card

    Veg sagu is a flavorful side for poori. I have tried couple of times before without knowing it is sagu.

    I adapted slightly from here. So here's my version of the recipe.

    Ingredients

    Here are the ingredients I used for to prepare this dish. You can also add more vegetables like knol khol (wild cabbage)

    sagu ingredients
    • Mixed vegetables - Carrot, beans, cauliflower, potato, peas
    • Masala paste - Roasted gram dal, cashew, coconut, green chilli, onion, garlic, coriander leaves, cumin seeds, cinnamon, clove, cardamom, marathi moggu, star anise.

    See recipe card for full list and exact quantities.

    Instructions

    1. Place all the ingredients under 'To grind' in a mixie.

    grinding masala

    2. Blend it smoothly with ¼ cup water.

    ground paste

    3. Heat a heavy bottomed pan with ghee+ oil. Once hot, add the ingredients under 'To temper' in order.

    Then in goes curry leaves, asafoetida and turmeric. Give it a fry.

    temper sagu

    4. After that add finely chopped onion.

    onion

    5. Saute until it turns translucent.

    sauteed

    6. In goes vegetables. I add all except cauliflower.

    mixed vegetable

    7. Sprinkle a pinch of salt and continue sauteing for 2 minutes.

    sauteed

    8. Pour 2 cups water to it and salt as needed. Boil for 2 minutes.

    boil veg

    9. After that, add cauliflower and continue furthermore for 2 minutes.

    add cauliflower

    10. Let the vegetables get cooked just right, do not over cook.

    cooked veggies

    11. Now, add the ground paste.

    ground paste

    12. Slightly adjust water, salt if needed. Simmer for 4 minutes more or until the sagu gets a homogenous consistency.

    simmer

    13. Do not forget to stir in between to avoid burnt bottom.

    veg sagu done

    14. Switch off the flame. Finally squeeze some lemon and mix well.

    lemon

    Enjoy with your favorite dish, I had with poori.

    karnataka veg sagu for poori
    Vegetable sagu for poori

    Serving suggestions

    • Poori recipe, how to make fluffy puri
    • Rava idli recipe, How to make Rava Idli

    Top tip

    • Do not use thin stainless steel vessel for boiling as it will let it get burnt in the bottom.
    • Instead of boiling vegetables, you can give it a whistle in pressure cooker too. Aj doesn't like pressure cooked vegetables texture, so I always boil.
    • Since khus khus is banned in Singapore I have used cashews in place of it. If you have stock you can use 1 tsp.
    • I used roughly 8 beans, 1 potato, 1 large carrot, ½ cup fresh green peas.
    • You can also use knol khol along this.
    vegetable saagu Karnataka
    Vegetable sagu

    Recipe card

    veg sagu
    Print Pin
    5 from 2 votes

    Vegetable sagu recipe

    Vegetable sagu is a popular side dish prepared in Karnataka with a special fresh ground masala. This particular recipe is slightly greenish in color typically because of the ground paste we add.
    Course Side Dish
    Cuisine Indian, Karnataka
    Prep Time 15 minutes
    Cook Time 25 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 2 cups Mixed vegetables Beans, carrot, cauliflower, potato, peas
    • 1 Onion finely chopped
    • ½ Lemon
    • Salt

    To temper

    • 2 tablespoon Oil + ghee
    • ½ teaspoon Mustard
    • 1 teaspoon urad dal
    • 1 Biryani leaf
    • 1 sprig curry leaves
    • ⅛ teaspoon Asafoeitda
    • ⅛ teaspoon Turmeric

    To grind

    • ¼ cup Coconut
    • ¼ cup Coriander loosely filled
    • ¼ Onion cubed
    • 2 teaspoon Ginger
    • 3 cloves Garlic
    • 4 Green chillies
    • 4 Cashews
    • 1 tablespoon fried gram dal
    • 1 teaspoon Coriander seeds
    • ¼ teaspoon Cumin seeds
    • ½ inch Cinnamon
    • 1 Cardamom
    • 1 Clove
    • ¼ Star anise
    • 1 small Marathi moggu
    Prevent your screen from going dark

    Instructions

    • Place all the ingredients under 'To grind' in a mixie.
      ¼ cup Coconut, ¼ cup Coriander, 2 teaspoon Ginger, 3 cloves Garlic, 4 Green chillies, 4 Cashews, 1 tablespoon fried gram dal, 1 teaspoon Coriander seeds, ¼ teaspoon Cumin seeds, ½ inch Cinnamon, 1 Cardamom, 1 Clove, ¼ Star anise, 1 small Marathi moggu, ¼ Onion
    • Grind it smoothly with ¼ cup water.
    • Heat a heavy bottomed pan with ghee+ oil. Once hot, add the ingredients under 'To temper' in order.
      2 tablespoon Oil + ghee, ½ teaspoon Mustard, 1 teaspoon urad dal, 1 Biryani leaf, 1 sprig curry leaves
    • Then in goes curry leaves, asafoetida and turmeric. Give it a fry.
      ⅛ teaspoon Asafoeitda, ⅛ teaspoon Turmeric
    • After that add finely chopped onion.
      1 Onion
    • Saute until it turns translucent.
    • In goes vegetables. I add all except cauliflower.
    • Sprinkle a pinch of salt and continue sauteing for 2 minutes.
    • Pour 2 cups water to it and salt as needed. Cook for 2 minutes.
    • After that, add cauliflower and boil furthermore for 2 minutes.
    • Let the vegetables get cooked just right, do not over cook.
    • Now, add the ground paste. Slightly adjust water, salt if needed.
    • Boil for 4 minutes more or until the sagu gets a homogenous consistency.
    • Do not forget to stir in between to avoid burnt bottom.
    • Finally add lemon juice and mix.

    Video

    Notes

    You can also use knol khol along this.
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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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