Vegetable Sagu is a very popular side dish served in the South Indian State of Karnataka. It is commonly served with Set dosas or with Pooris. It equally tastes well with phulkas or chapattis too:) The recipe that I am sharing today is a NO-ONION NO-GARLIC recipe. But if you desire, you may add onion and garlic. It sure will enhance the taste of the curry.
I have used only 4 vegetables . But you can add other vegetables of your choice. I know the ingredient list seems so long but believe me once you get the ground paste ready, the rest can be prepared in no time.
So lets learn how to prepare this delicious dish..
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Carrot (peeled and cubed ) : 1/2 cup
Green Beans (peeled and cut into 1 inch pieces) : 1/2 cup
Frozen green peas : 1/2 cup
Potatoes (peeled and cubed) : 1/2 cup
Turmeric powder / Haldi : 1/2 tsp
Water : 1 1/4 cups
Garam masala : 1/4 tsp
Oil : 2 tsp
Mustard seeds / rai : 1 tsp
Split Black gram / Urad dal : 1 tsp
Curry leaves : 6-8
Dry red chillies (broken) : 2
Salt as per taste
To be ground into a paste:
Fresh grated coconut : 1/2 cup
Cumin seeds / Jeera : 1/2 tsp
Coriander seeds / Dhania seeds : 1 tsp
Cinnamon / Dalchini : 2 inch
Cashews : 8 (soaked in warm water for 30 minutes)
Poppy seeds : 1 tbsp
Green chillies (small variety) : 1-2 (adjust according to taste)
Black peppercorns : 5
Green cardamom / Hari elaichi : 2
Cloves / lavang : 4
Ginger : 1 inch
Cilantro /dhania (chopped) : 2 tbsp
- Keep all the ingredients ready.
- Take all the items in the "To be ground into paste" section in a blender and grind it into a smooth paste using little water. Set aside.
- Heat oil in a deep bottomed non stick pan.When hot, add the mustard seeds/rai, split black gram/urad dal and red chillies. When the seeds start to splutter, add the curry leaves.
- Now add the chopped veggies (carrot, potatoes, green beans and green pieces). Add the turmeric powder and mix well. Saute for 2 minutes.
- Add 1 1/4 cup of hot water. When the mixture comes to a boil, add some salt. Reduce the heat and cook covered until the veggies are cooked but not mushy.
- Once the veggies are cooked, remove the lid and add the ground paste (prepared in the first step). Mix well.
- Bring it to a boil and simmer for ten minutes. Adjust the salt (remember we had put some salt while cooking the vegetables). Lastly, sprinkle some garam masala .
- Serve hot with Pooris or Phulkas.