veg sagu recipe, mix veg saagu recipe
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5 from 2 votes

veg sagu recipe

veg sagu is a creamy coconut+spices based delicious curry made with mix veggies.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: main course
Cuisine: karnataka, south indian
Servings: 3 to 4
Author: Dassana Amit

Ingredients

for spice paste

  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 2 to 3 cloves (lavang)
  • 2 marathi moggu (kapok buds)
  • 18 to 20 whole black peppercorns
  • 1 tablespoon coriander seeds (sabut dhania)
  • 1 teaspoon cumin seed (jeera)
  • 1 tablespoon roasted chana dal (bhuna chana dal)
  • 3 to 4 small garlic cloves, chopped (lahsun)
  • ½ inch ginger, chopped (adrak)
  • 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 (rai)
  • 1 teaspoon split husked black gram (urad dal)
  • 1 spring curry leaves or 8 to 10 curry leaves (kadi patta)
  • 1 pinch asafoetida hing
  • 1 to 2 dry red chillies (sookhi lal mirch)
  • 66 grams onions or 1 medium to large onion or ⅓ to ½ cup finely chopped onions
  • 1 pinch turmeric powder (haldi)
  • 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 (dhania patta)
  • 10 to 12 cashews (kaju) sauteed in 1 to 2 teaspoons oil

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.