Mixed Vegetable Sagu Recipe

Mixed Vegetable Sagu Recipe with step-by-step pics. Veg Sagu, is an iconic dish that hails from the beautiful state of Karnataka, India. This flavorful and delicious South Indian style mixed veg curry can be served as an accompaniment with poori, roti, chapati, set dosa, parotta, or flavored rice for a complete meal.

Sagu is a flavorful and aromatic curry made with a combination of mixed vegetables cooked in rich coconut-based gravy.

This mixed veg sagu can be prepared in under 40 minutes including the chopping time. You can also reduce the cooking time by making sagu in a pressure cooker. No pre-boiling of potatoes or other vegetables is needed.

mixed vegetable sagu recipe

About Mixed Vegetable Sagu Recipe

This aromatic and colorful curry is made by combining a variety of fresh vegetables with a blend of aromatic spices and a creamy coconut base.

The base of the sagu is a rich and fragrant coconut gravy. Freshly grated coconut is ground with a mix of roasted chana dal, ginger, garlic, green chilies, and whole spices. This particular recipe is slightly greenish in color typically because of the ground paste we add.

Visit any hotels, tiffin centers, or restaurants in Karnataka, you will see that sagu is served as a side along with chutney for rava dosa, poori, ghee rice.

Every hotel and restaurant has its unique style of making sagu with a secret touch. The veg sagu recipe I am sharing here is one of the secret recipes.

This veg saagu is medium spicy and also has a mildly sweet tone from coconut, cashews, and fennel seeds.

The preparation of Mixed Vegetable Sagu involves a few simple steps:

1. Prepare the vegetables.

2. Make the sagu masala paste.

3. Tempering the spices.

4. Sauteeing the vegetables.

5. Adding the masala paste.

6. Simmer the vegetables until tender.

Sagu recipe is one of the best options to clear off those few leftover veggies lying in the fridge.

Reasons to try

Easy to make.

Flavorful.

Delicious.

Beginner and bachelor friendly recipe.

Perfect for lunch box with rice or roti.

Vegetarian and Vegan.

Pro Tips

1. Preparing the Vegetables: Wash and chop the vegetables into bite-sized pieces for even cooking. Ensure that the vegetables are uniformly cut to ensure they cook at the same rate.

2. Use fresh herbs: fresh coriander and mint leaves play an important role in adding refreshing, vibrant flavor, and color to the dish.

3. Do not skip the whole spices: each spice has its unique taste and characteristic. Combining them enhances the overall taste profile of the sagu.

4. Sautéing the Vegetables: Before adding the masala paste to the pan, sauté the vegetables. This step helps enhance their flavors and ensures that they are cooked evenly in the curry.

5. Onion and tomato base: Create a flavorful base for your veg saagu by sautéing onions until they turn translucent. Add tomatoes and cook them until they soften. This combination provides a rich and tangy flavor to the curry.

6. Adjust consistency as per preference: If the veg kurma is too thick, you can add a little water to adjust the consistency. Similarly, if it’s too thin, you can cook it for a little longer to reduce the liquid and thicken the curry.

Ingredients

Vegetables: I have used carrots, green peas, cauliflower, and potatoes.

Cooking oil: I have used vegetable oil in this recipe. You can use any neutral cooking oil that has a high smoking point and does not overpower the flavors of the dish.

Tempering: mustard seeds, cumin, and curry leaves.

Sagu paste: coconut (fresh or dry), roasted chana dal, ginger, garlic, coriander seeds, cumin, cloves, cinnamon stick, green cardamom, star anise, marathi moggu, green chilies, coriander leaves, and mint leaves.

Spice powder: turmeric powder.

Seasoning: salt.

Garnishing: coriander leaves.

How to make Mixed Vegetable Sagu (step-by-step)

1. In a blender or food processor, add grated coconut, roasted chana dal, ginger, garlic, green chilies, coriander leaves, mint leaves, coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, marathi moggu, and green cardamom pods.

2. Grind the mixture to a smooth paste, adding a little water if needed. Set aside.

3. Heat oil in a pan or kadai over medium heat. Once the oil is hot, add mustard seeds and cumin. Let the seeds splutter.

Add curry leaves and let them turn crisp.

4. Add the chopped onions and saute until they turn soft.

Make sure the color of the onion does not change.

5. Add the chopped mixed vegetables to the pan and sauté for 2-3 minutes.

6. Add turmeric powder and mix well to coat the vegetables evenly. Continue to saute for 30 seconds.

7. Frozen peas take less time to cook. So add them after sauteeing the other vegetables.

8. Next, add chopped tomatoes and salt. Saute until they turn soft and mushy.

Salt helps to cook the tomatoes faster.

9. Once the vegetables are sauteed, add the ground coconut paste to the pan. Mix well to combine the vegetables and the coconut paste.

10. Continue to saute until the moisture reduces and the oil starts to separate at the sides of the pan.

11. Add water at least an inch above the vegetables. Turn the flame to high and let the water come to a boil. Taste the sagu and adjust the seasoning if needed.

The water level should be sufficient to fully submerge the vegetables and provide enough liquid for them to absorb and soften.

12. Reduce the heat to low and cover the pan. Allow the vegetables to cook for about 10-15 minutes or until they are tender. Stir occasionally to prevent sticking.

13. Check the vegetables for tenderness. If they are not cooked completely, you can continue to cook them for a couple more minutes.

Turn off the flame and garnish the kurma with freshly chopped coriander leaves.

Mixed Vegetables Sagu is ready. Serve hot or warm with poori, rice, roti, naan, or any Indian bread of your choice.

Serving Suggestions

Indulge in the classic combination of Veg Sagu with piping hot, deep-fried pooris. The crispy and puffed pooris are perfect for scooping up the curry and experiencing a burst of flavor in every bite.

The curry pairs well with a variety of Indian breads such as roti, chapati, or paratha too.

You can also serve veg saagu with a side of steamed basmati rice or flavored rice dishes like jeera rice, bagara rice, and veg pulao.

Storage Suggestions

If you have leftover veg sagu or if you want to prepare it in advance for later use, here are some storage suggestions:

Refrigeration: allow it to cool completely before transferring it to a clean and dry airtight container. Place the container in the refrigerator. Consume within 2-3 days.

Reheating: To reheat, transfer the desired portion to a saucepan or microwave-safe dish. Heat it over medium heat on the stovetop or using the microwave until it is thoroughly heated, stirring occasionally. Add a splash of water or coconut milk if needed to adjust the consistency.

Variations

Some variations include adding a dash of tanginess with tamarind pulp or a hint of sweetness with jaggery.

Add dry red chilies and asafoetida (hing) to the tempering.

You can use the same recipe to make soya chunks sagu.

More Related Recipes

Chickpeas Kurma

Potato Kurma

Cauliflower Peas Kurma

Aloo Kurma with green masala

Hyderabadi Veg Kurma

If you’ve tried this Mixed Vegetable Sagu Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

You can also follow me on Instagram to see what’s latest in my kitchen!

Recipe Card

Mixed Vegetable Sagu Recipe

Author: Santosh Allada
Karnataka Style Mixed Veg Saagu is a vegetable curry made by simmering mixed vegetables in a nutty and creamy sauce that is flavorful and aromatic. It is a perfect accompaniment to a variety of Indian breads and rice dishes, providing a satisfying and wholesome meal option.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 2 cups Mixed Vegetables (carrot, cauliflower, potato, peas)
  • 3-4 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 6-7 numbers Curry leaves
  • 1 large Onion (finely chopped)
  • 1 medium Tomato (roughly chopped)
  • 1/4 tsp Turmeric powder
  • Salt to taste

Sagu Paste

  • 1/2 cup Coconut (fresh or dry)
  • 2-3 tbsp Fried gram dal (roasted chana dal)
  • 1 tbsp Coriander seeds
  • 1/4 tbsp Cumin
  • 4-5 numbers Green chilies
  • 3 numbers Cloves
  • 1 inch Cinnamon stick
  • 2 small Green cardamom
  • 5-6 cloves Garlic
  • 1 inch Ginger
  • 1/4 Star anise
  • 1 small Marathi moggu
  • 1/4 cup Coriander leaves
  • 1/8 cup Mint leaves
  • Water (for grinding)

Instructions
 

  • In a blender or food processor, add grated coconut, roasted chana dal, ginger, garlic, green chilies, coriander leaves, mint leaves, coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, marathi moggu, and green cardamom pods.
  • Grind the mixture to a smooth paste, adding a little water if needed. Set aside.
  • Heat oil in a pan or kadai over medium heat. Once the oil is hot, add mustard seeds and cumin. Let the seeds splutter. Add curry leaves and let them turn crisp.
  • Add the chopped onions and saute until they turn soft.
  • Add the chopped mixed vegetables to the pan and sauté for 2-3 minutes.
  • Add turmeric powder and mix well to coat the vegetables evenly. Continue to saute for 30 seconds.
  • Frozen peas take less time to cook. So add them after sauteeing the other vegetables.
  • Next, add chopped tomatoes and salt. Saute until they turn soft and mushy.
  • Once the vegetables are sauteed, add the ground coconut paste to the pan. Mix well to combine the vegetables and the coconut paste.
  • Continue to saute until the moisture reduces and the oil starts to separate at the sides of the pan.
  • Add water at least an inch above the vegetables. Turn the flame to high and let the water come to a boil. Taste the sagu and adjust the seasoning if needed.
  • Reduce the heat to low and cover the pan. Allow the vegetables to cook for about 10-15 minutes or until they are tender. Stir occasionally to prevent sticking.
  • Check the vegetables for tenderness. If they are not cooked completely, you can continue to cook them for a couple more minutes.
  • Turn off the flame and garnish the kurma with freshly chopped coriander leaves.
  • Mixed Vegetables Sagu is ready. Serve hot or warm with poori, rice, roti, naan, or any Indian bread of your choice.

Notes

Feel free to use a variety of vegetables based on your preference and seasonal availability. Carrots, beans, potatoes, peas, cauliflower, and bell peppers are commonly used, but you can also add vegetables like chow-chow, broccoli, or corn for added variety.
Cut the vegetables into uniform sizes to ensure even cooking.
The coconut paste should be ground to a smooth consistency for a creamy and velvety gravy. Add water gradually while grinding to achieve the desired thickness. 
The spiciness of the saagu can be adjusted by varying the number of green chilies used. For a milder version, reduce the number of chilies.
 


1 thought on “Mixed Vegetable Sagu Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.