Vegetable Sagu

SpicySpicy Served HotServed Hot
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Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa


Servings: 3 Preparation time:
  • (1 cup - 250 ml)
  • Vegetables Peas And Carrots, Mixed Vegetables Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
  • Onions, Raw, Onion (Big) onion - 1
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato - 1 ( optional)
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water - as needed
  • To Grind:
  • Coconut , Raw, Fresh (Grated )coconut - 1/4 cup
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies - 3 ( use 2 for less spicy taste)
  • Poppy Seed, Khus Khus Poppy seeds(Khus Khus) – 1.5 tsp
  • Pigeon Peas, Raw, Tuvar, Toor Dhal, Toor Dal, Red gram dhal (Fried) gram dal – 1.5 tsp
  • Big (onion) – 1/2
  • Coriander Seeds, Hara Dhaniya Coriander seeds - 1/2 tsp
  • Ginger Root, Raw, Fresh Ginger Ginger - 1/2 (inch)
  • Chilly Garlic Sauce, Garlic cloves - 2
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds - 1/4 tsp
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon - 1( inch piece)
  • Cloves, Ground, Clove, Lavang Cloves - 2
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom - 1
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves - 1 tbsp
  • Tamarinds, Raw, Imli, Tamarind Paste, Tamarind, Tamarid Tamarind ( A pinch /Optional)
  • To Temper:
  • Canola Oil, Vegetable Oil, Cooking Cooking oil – 2 tbsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds – 1/2 tsp
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dal – 1 tsp
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves ( Few)

Instructions (Preparation Steps):

  • Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.
  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves.Add the finely chopped onion and saute till transparent.
  • Add the chopped vegetables and required salt. Mix well and add ground paste.Saute till raw smell goes off.
  • Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
  • Enjoy !
  • Note:
  • Adjust the quantity of green chilies as per your spice level.
  • Adding tamarind is optional while grinding masala.
  • You can add 1 tsp of ginger,garlic paste instead of ginger & whole garlic.
  • You can also add few mint leaves while grinding.

Cook's Tip:
Its much easier to grind small cardamom if you add some sugar to it while grinding.
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.


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