Vegetable Sagu Recipe, how to make vegetable sagu recipe - Main Course - Curries - Foodfied

Vegetable Sagu Recipe, how to make vegetable sagu recipe

by Ritu Sharma 2018-02-08

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Preparation time -20 minutes

Cooking time -30 minutes

Servings -5

Main ingredients –mix vegetables and south Indian spices

Step by step recipe of vegetable sagu –a very famous south Indian cuisine recipe made with mixed vegetables, in very tasty gravy of coconut, coriander leaves curry leaves, and some dry spices.

This is one of my favorite recipes from south Indian cuisine. I just love set dosa.

Whenever I visit to Bangalore this recipe is a must have for me.

And finally I learn to make it at home, and it was so tasty and gave me the satisfaction of being in Bangalore at that time.

The smell of this sagu reminded me the smell which comes from every small restaurant in Bangalore. And I was just fond of that smell.

When I was doing my PUC and diploma, I used to have my lunch in a restaurant near my collage, and this smell just used to make me hungry.

So when I cooked this sagu at my home in Jaipur it reminded me the old days of my collage.

But this is was an old memory, leave it where it was and lets proceed to the recipe…

You can also check out my other south Indian recipes such as

Rava uttapam

Rava set dosa

Rava chila

Masala dosa

South Indian aloo masala

Coconut chutney

Peanut chutney

Dry coconut chutney

Rava idli

Carrot idli

Ingredients for vegetable sagu –

  1. Mixed vegetables(potato, peas, carrots and beans) -2 cups
  2. Chopped onions -1/2 cup
  3. Turmeric powder -1/2 tsp
  4. Salt to taste

Ingredients to make a paste for gravy –

  1. Coriander leaves -1 cup
  2. Curry leaves -6-7
  3. Garlic cloves -7-8
  4. Grated coconut -2 tbsp
  5. Green chilies -2-3
  6. Roasted bengal gram -1 tbsp
  7. Coriander seeds -1/2 tbsp
  8. Peanuts -2tbsp
  9. Cumin seeds -1 tsp
  10. Cloves -3-4
  11. Black pepper -1 tsp
  12. Cinnamon(daal chini) -1 small stick

Ingredients for tempering –

  1. Oil -2 tbsp
  2. Black mustard seeds -1 tsp
  3. Urad daal -1 tsp
  4. Curry leaves -5-6
  5. Whole dry red chili -2

How to make it –

  1. Chop and wash the mixed vegetables.
  2. Now transfer them in a pressure cooker.
  3. Add turmeric powder and salt to it.
  4. Pressure cook them for about 3-4 whistles by adding water in it.
  5. Now take the ingredients to e grounded.
  6. Take them in a mixer jar.
  7. Grind them to a smooth paste.
  8. Now heat oil in a kadai.
  9. Temper it with lack mustard seeds.
  10. Add the urad daal to it.
  11. Also add the curry leaves and dried whole red chili into the kadai.
  12. Now add the chopped onions into it.
  13. Mix and sauté.
  14. When your onions are translucent add the grounded paste into it.
  15. Mix well and cook.
  16. Also add some salt to it.
  17. Mix and cook the paste.
  18. Cook it until the oil comes up.
  19. Add some water in the jar to take out the remaining paste from it.
  20. Now when your paste leaves the oil out add this water from the jar to your kadai.
  21. Cook for 3-4 minutes.
  22. Now add the boiled vegetables into the kadai.
  23. Mix well and cook.
  24. Add 1 cup of water to make the gravy in your sagu.
  25. Cook for another 4-5 minutes and switch of the flame.
  26. Serve hot with set dosa or puri.

Step by step recipe with pictures –                                                  

Chop and wash the mixed vegetables.

Now transfer them in a pressure cooker.

Add turmeric powder and salt to it.

Also add 1 cup of water to it and cook.

Pressure cook them for about 3-4 whistles.

Now take the ingredients to be grounded.

Transfer them in a mixer jar.

Grind them to a smooth paste.

Now heat oil in a kadai.

Temper it with black mustard seeds.

Add the urad daal to it.

Also add the curry leaves and dried whole red chili into the kadai.

Now add the chopped onions into it.

Mix and sauté.

Stir and cook until translucent.

When your onions are translucent add the grounded paste into it.

Mix well and cook.

Cook with constant stirring.

Also add some salt to it.

Mix and cook the paste. Add some water in the jar to take out the remaining paste from it.

Now when your paste leaves the oil out add this water from the jar to your kadai.

Cook for 3-4 minutes.

Now add the boiled vegetables into the kadai.

Mix well and cook.

Add 1 cup of water to make the gravy in your sagu. Cook for another 4-5 minutes and switch of the flame.

Serve hot with set dosa or puri.


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