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veg sagu
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5 from 1 vote

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.
Prep Time15 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Indian, Karnataka
Servings: 4 people

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

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.