Veg sagu recipe with step-by-step images – Karnataka model scrumptious recipe of combine veg sagu made with combine greens, coconut, onions, tomatoes, cashews, spices and herbs. The Veg Sagu recipe can be vegan and might be paired with fried breads, chapattis, dosas, parathas or steamed rice.
A few of you had requested for a veg sagu recipe. So sharing the recipe. I’ve had combine veg sagu with Set Dosa in one of many eating places whereas dwelling in Bangalore. It was so good, that we completed off every little thing directly 🙂
Getting ready veg sagu takes time. There are numerous recipes and variations in making veg saagu. I’m sharing right here the recipe which I make on events to go along with pooris or set dosa.
The tactic of getting ready sagu is just like the tactic of getting ready Veg korma. Solely that a few of the components are completely different. For veggies you should use your alternative of veggies. I’ve used carrots, french beans and potatoes. You’ll be able to even add inexperienced peas and cauliflower.
Once I had made veg sagu, I didn’t have each inexperienced peas and cauliflower. However I do recommend you add inexperienced peas. Cauliflower you can provide a skip.
You may also use chow chow (chayote squash) and capsicum (inexperienced bell pepper). If you wish to use solely potatoes then you possibly can examine this Potato sagu recipe.
Whereas making the spice paste, if you happen to don’t have the Marathi moggu, then you can also make the paste with out it as nicely.
Serve vegetable sagu with set dosa, neer dosa or with pooris, chapatis, parathas.
Step-by-Step Information
Learn how to make Vegetable Sagu
Prep
1. First take all of the components that might be wanted to make the bottom paste for veg sagu. If you happen to do not need marathi moggu (kapok buds), then skip it.
2. Add every little thing in a grinder jar or a chutney grinder jar
3. Add ¼ cup water and grind or mix to a clean paste. Maintain apart.
4. Now rinse, peel and chop 1 medium to massive onion, 1 small tomato and the veggies that you’ll be utilizing. You’ll need 1.5 to 2 cups of combine veggies.
You should use veggies like potatoes, carrots, french beans, cauliflower, inexperienced peas, chayote squash, capsicum. Maintain apart.
Making veg sagu
5. In a thick bottomed pan, warmth 2 tablespoons of oil. Decrease the warmth and add 1 teaspoon of mustard seeds and allow them to crackle.
6. As quickly as they start to crackle, add 1 teaspoon urad dal.
7. Fry the urad dal lentils until they turn into golden.
8. Then add 8 to 10 curry leaves, a pinch of asafoetida (hing), 1 to 2 dry crimson chillies. Saute for just a few seconds or until the crimson chilies change coloration.
9. Then add the chopped onions.
10. Saute the onions on a low to medium warmth stirring typically.
11. Saute until the onions flip translucent.
12. Then add a pinch of turmeric powder. Combine nicely.
13. Now add the chopped combine greens and tomatoes.
14. Combine the greens with the remainder of the tempering combination.
15. Now add 1.25 cups water.
16. Season with salt as per style.
17. Cowl the pan with its lid and cook dinner the veggies on a low to medium flame.
18. Do examine a few occasions when the veggies are cooking.
19. When the greens are virtually cooked, add the bottom masala paste.
20. Rinse the edges of the grinder jar with ½ to ⅔ cup water and add this to the pan. If in case you have scraped the whole floor paste from the jar, then simply add ½ to ⅔ cup water instantly within the pan.
21. Combine very nicely.
22. Cowl the pan with its lid and simmer gravy on a low flame.
23. Simmer until the gravy thickens a bit and also you see oil specks on prime. It will take about 7 to eight minutes on a low warmth. Do stir a few occasions, in order that the gravy doesn’t persist with the bottom of the pan.
24. Serve veg sagu sizzling with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. Whereas serving garnish with chopped coriander leaves and a few fried cashews.
For cashews, simply take 10 to 12 cashews and saute them in 1 to 2 teaspoons of oil until they flip golden. Right here I’ve deep fried the cashews as I had made pooris and in the identical oil, I fried the cashews.
If you’re searching for extra Veggie recipes then do examine:
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Veg Sagu | Vegetable Sagu
Veg sagu is a creamy coconut+spices primarily based scrumptious curry made with combine veggies.
Prep Time 15 minutes
Prepare dinner Time 40 minutes
Complete Time 55 minutes
different components for veg sagu
Stop your display from going darkish whereas making the recipe
making spice paste for veg sagu
First take all of the components that might be wanted to make the bottom paste for veg sagu. If you happen to do not need marathi moggu (kapok buds), then skip it.
Add every little thing in a grinder jar or a chutney grinder jar
Add 1/4 cup water and grind to a clean paste. Maintain apart.
making veg sagu
Now rinse, peel and chop 1 medium to massive onion, 1 small tomato and the veggies that you’ll be utilizing. You’ll need 1.5 to 2 cups of combine veggies. You should use veggies like potatoes, carrots, french beans, cauliflower, inexperienced peas, chayote squash, capsicum. Maintain apart.
In a thick bottomed pan, warmth 2 tablespoons oil. Decrease the flame and add 1 teaspoon mustard seeds and allow them to crackle.
As quickly as they start to crackle, add 1 teaspoon urad dal.
Fry the urad dal lentils until they turn into golden.
Then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry crimson chillies. Saute for just a few seconds or until the crimson chilies change coloration.
Then add the chopped onions.
Saute the onions on a low to medium flame, until they flip translucent.
Then add a pinch of turmeric powder. Combine nicely.
Now add the chopped combine greens and tomatoes.
Combine the greens with the remainder of the tempering combination.
Now add 1.25 cups water.
Season with salt as per style.
Cowl the pan with its lid and cook dinner the veggies on a low to medium flame. Do examine a few occasions when the veggies are cooking.
When the greens are virtually cooked, add the bottom masala paste.
Rinse the edges of the grinder jar with 1/2 to 2/3 cup water and add this to the pan. If in case you have scraped the whole floor paste from the jar, then simply add 1/2 to 2/3 cup water instantly within the pan.
Combine very nicely.
Cowl the pan with its lid and simmer until the gravy thickens a bit and also you see oil specks on prime. It will take about 7 to eight minutes on a low flame.
Serve veg sagu sizzling with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. Whereas serving garnish with chopped coriander leaves and a few fried cashews.
For frying cashews, simply take 10 to 12 cashews and fry them in 1 to 2 teaspoons of oil. Right here I’ve deep fried the cashews as I had made pooris and in the identical oil, I fried the cashews.
Diet Information
Veg Sagu | Vegetable Sagu
Quantity Per Serving
Energy 287 Energy from Fats 162
% Day by day Worth*
Fats 18g28%
Saturated Fats 6g38%
Polyunsaturated Fats 1g
Monounsaturated Fats 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 Ok 6µg6%
Calcium 89mg9%
Vitamin B9 (Folate) 76µg19%
Iron 3mg17%
Magnesium 66mg17%
Phosphorus 136mg14%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
This Veg Sagu submit from the weblog archives first printed on September 2016 has been up to date and republished on January 2023.
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