veg sagu recipe, how to make veg saagu | mix veg sagu

Veg sagu recipe with step by step photos – Karnataka style delicious recipe of mix veg sagu. some of you had requested for a veg sagu recipe. So sharing the recipe.

I have had mix veg sagu with Set Dosa in one of the restaurants while living in Bangalore. It was so good, that we finished off everything at once 🙂

Preparing veg sagu takes time. there are many recipes and variations in making veg saagu. I am sharing here the recipe which I make on occasions to go with pooris or set dosa.

The method of preparing sagu is similar to the method of preparing Veg korma. only that some of the ingredients are different. For veggies you can use your choice of veggies. I have used carrots, french beans and potatoes. You can even add green peas and cauliflower.

When I had made veg sagu, I did not have both green peas and cauliflower. But I do suggest you add green peas. Cauliflower you can give a skip. You can also use chow chow (chayote squash) and capsicum (green bell pepper). If you want to use only potatoes then you can check this Potato sagu recipe.

Serve veg saagu with set dosa, neer dosa or with pooris, chapatis, parathas.

If you are looking for more Veggie recipes then do check:

• Mix veg
• Vegetable stew
• Veg Kolhapuri
• Veg kuzhambu
• Navratan korma

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Veg Sagu

By Dassana Amit

Veg sagu is a creamy coconut+spices based delicious curry made with mix veggies.

4.67 from 9 votes

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Cuisine Karnataka, South Indian

Course Main Course

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Servings 3

Units

Ingredients

for spice paste

• ▢ 1 inch cinnamon
• ▢ 2 green cardamoms
• ▢ 2 to 3 cloves
• ▢ 2 marathi moggu (kapok buds)
• ▢ 18 to 20 whole black peppercorns
• ▢ 1 tablespoon coriander seeds
• ▢ 1 teaspoon cumin seed
• ▢ 1 tablespoon roasted chana dal
• ▢ 3 to 4 small garlic cloves, chopped
• ▢ ½ inch ginger, chopped
• ▢ 2 tablespoons chopped coriander leaves, for a more green color you can add 3 to 4 tablespoons chopped coriander leaves
• ▢ ¼ cup grated coconut
• ▢ 1 or 2 green chilies, for a spicy taste add 3 green chilies
• ▢ ¼ cup water or as required for grinding

other ingredients for veg sagu

• ▢ 2 tablespoons oil
• ▢ 1 teaspoon mustard seeds
• ▢ 1 teaspoon split husked black gram (urad dal)
• ▢ 1 spring curry leaves or 8 to 10 curry leaves
• ▢ 1 pinch asafoetida (hing)
• ▢ 1 to 2 dry red chillies
• ▢ 66 grams onions or 1 medium to large onion or ⅓ to ½ cup finely chopped onions
• ▢ 1 pinch turmeric powder
• ▢ 44 grams tomatoes or 1 small tomato or ¼ cup diced tomatoes
• ▢ 1.5 to 2 cups of mixed veggies like potatoes, carrots, french beans, cauliflower, green peas
• ▢ 1.25 cups water to be added for cooking veggies
• ▢ salt as required
• ▢ ½ to ⅔ cup water to be added later

for garnish

• ▢ 1 to 2 tablespoon chopped coriander leaves

  (cilantro leaves)

• ▢ 10 to 12 cashews sauteed in 1 to 2 teaspoons oil

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

making spice paste for veg sagu

• First take all the ingredients that will be needed to make the ground paste for veg sagu. If you do not have marathi moggu (kapok buds), then skip it.
• Add everything in a grinder jar or a chutney grinder jar
• Add 1/4 cup water and grind to a smooth paste. Keep aside.

making veg sagu

• Now rinse, peel and chop 1 medium to large onion, 1 small tomato and the veggies that you will be using. You will need 1.5 to 2 cups of mix veggies. You can use veggies like potatoes, carrots, french beans, cauliflower, green peas, chayote squash, capsicum. Keep aside.
• In a thick bottomed pan, heat 2 tablespoons oil. Lower the flame and add 1 teaspoon mustard seeds and let them crackle.
• As soon as they begin to crackle, add 1 teaspoon urad dal.
• Fry the urad dal lentils till they become golden.
• Then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry red chillies. Saute for a few seconds or till the red chilies change color.
• Then add the chopped onions.
• Saute the onions on a low to medium flame, till they turn translucent.
• Then add a pinch of turmeric powder. Mix well.
• Now add the chopped mix vegetables and tomatoes.
• Mix the vegetables with the rest of the tempering mixture.
• Now add 1.25 cups water.
• Season with salt as per taste.
• Cover the pan with its lid and cook the veggies on a low to medium flame. Do check a couple of times when the veggies are cooking.
• When the vegetables are almost cooked, add the ground masala paste.
• Rinse the sides of the grinder jar with 1/2 to 2/3 cup water and add this to the pan. If you have scraped the entire ground paste from the jar, then just add 1/2 to 2/3 cup water directly in the pan.
• Mix very well.
• Cover the pan with its lid and simmer till the gravy thickens a bit and you see oil specks on top. This will take about 7 to 8 minutes on a low flame.
• Serve veg sagu hot with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. While serving garnish with chopped coriander leaves and some fried cashews. 
• For frying cashews, just take 10 to 12 cashews and fry them in 1 to 2 teaspoons of oil. Here I have deep fried the cashews as I had made pooris and in the same oil, I fried the cashews.

Nutrition Info (Approximate values)

Nutrition Facts

Veg Sagu

Amount Per Serving

Calories 287 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Sodium 597mg26%

Potassium 421mg12%

Carbohydrates 30g10%

Fiber 10g42%

Sugar 4g4%

Protein 7g14%

Vitamin A 4841IU97%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 5mg25%

Vitamin B6 1mg50%

Vitamin C 27mg33%

Vitamin E 4mg27%

Vitamin K 6µg6%

Calcium 89mg9%

Vitamin B9 (Folate) 76µg19%

Iron 3mg17%

Magnesium 66mg17%

Phosphorus 136mg14%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Preparation to make veg saagu recipe

1. First take all the ingredients that will be needed to make the ground paste for veg sagu. If you do not have marathi moggu (kapok buds), then skip it.

2. Add everything in a grinder jar or a chutney grinder jar

3. Add ¼ cup water and grind to a smooth paste. Keep aside.

4. Now rinse, peel and chop 1 medium to large onion, 1 small tomato and the veggies that you will be using. You will need 1.5 to 2 cups of mix veggies. You can use veggies like potatoes, carrots, french beans, cauliflower, green peas, chayote squash, capsicum. Keep aside.

Making veg sagu

5. In a thick bottomed pan, heat 2 tablespoons oil. Lower the flame and add 1 teaspoon mustard seeds and let them crackle.

6. As soon as they begin to crackle, add 1 teaspoon urad dal.

7. Fry the urad dal lentils till they become golden.

8. Then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry red chillies. Saute for a few seconds or till the red chilies change color.

9. Then add the chopped onions.

10. Saute the onions on a low to medium flame.

11. Saute till the onions turn translucent.

12. Then add a pinch of turmeric powder. Mix well.

13. Now add the chopped mix vegetables and tomatoes.

14. Mix the vegetables with the rest of the tempering mixture.

15. Now add 1.25 cups water.

16. Season with salt as per taste.

17. Cover the pan with its lid and cook the veggies on a low to medium flame.

18. do check a couple of times when the veggies are cooking.

19. When the vegetables are almost cooked, add the ground masala paste.

20. Rinse the sides of the grinder jar with ½ to ⅔ cup water and add this to the pan. If you have scraped the entire ground paste from the jar, then just add ½ to ⅔ cup water directly in the pan.

21. Mix very well.

22. Cover the pan with its lid and simmer gravy on a low flame.

23. Simmer till the gravy thickens a bit and you see oil specks on top. This will take about 7 to 8 minutes on a low flame. Do stir a couple of times, so that the gravy does not stick to the base of the pan.

24. Serve veg sagu hot with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. While serving garnish with chopped coriander leaves and some fried cashews. For cashews, just take 10 to 12 cashews and saute them in 1 to 2 teaspoons of oil till they turn golden. Here I have deep fried the cashews as I had made pooris and in the same oil, I fried the cashews.