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:
Ingredients:
  • (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:
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
795 likes
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
743 likes
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.
2853 likes

 

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