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

veg sagu recipe with step by step photos – karnataka style 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 vegetable kadai, vegetable stew, veg kolhapuriand hotel style veg korma recipe.

veg sagu recipe card below:

how to make veg saagu recipe

prep time

15 mins

cook time

40 mins

total time

55 mins

veg sagu recipe - creamy coconut+spices based curry made with mix veggies

author: dassana

recipe type: main

cuisine: karnataka, south indian

serves: 3 to 4

ingredients (measuring cup used, 1 cup = 250 ml)

for spice paste:

• 1 inch cinnamon/dalchini
• 2 green cardamoms/choti elaichi
• 2 to 3 cloves/lavang
• 2 marathi moggu/kapok buds
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seed/jeera
• 1 tablespoon roasted chana dal
• 3 to 4 small garlic cloves/lahsun, chopped
• ½ inch ginger/adrak, 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

for tempering

• 2 tablespoons oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal/(split husked black gram)
• 1 spring curry leaves or 8 to 10 curry leaves/kadi patta
• a pinch of asafoetida/hing
• 1 to 2 dry red chillies
• 66 grams onions, 1 medium to large onion or ⅓ to ½ cup finely chopped onions
• a pinch of turmeric powder/haldi
• 44 grams tomatoes, 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

how to make the 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.
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, till they turn translucent.
11. then add a pinch of turmeric powder. mix well.
12. now add the chopped mix vegetables and tomatoes.
13. mix the vegetables with the rest of the tempering mixture.
14. now add 1.25 cups water.
15. season with salt as per taste.
16. 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.
17. when the vegetables are almost cooked, add the ground masala paste.
18. 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.
19. mix very well.
20. 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.
21. 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.