Sagu Recipe | Mixed vegetable saagu for Poori, Parotta, and Dosa
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: south indian
Ingredients
for boiling vegetables:
- 1 carrot (chopped)
- ½ cup peas
- 1 potato (chopped)
- 10 beans (chopped)
- 1 tsp salt
- ¼ tsp turmeric
- 2 cup water
for masala paste:
- ½ cup coconut
- 2 tbsp roasted gram dal
- 4 cashew
- 1 tbsp poppy seeds
- 1 inch cinnamon
- 3 cloves
- ½ tsp pepper
- 1 inch ginger
- 2 cloves garlic
- ½ onion
- handful coriander
- 5 chilli
- ¼ cup water
for curry:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
- few curry leaves
- ½ onion (finely chopped)
- 1 tomato (chopped)
- ½ capsicum (chopped)
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
Method
- Firstly, take 1 carrot, ½ cup peas, 1 potato and 10 beans in a saucepan.
- Add 1 tsp salt, ¼ tsp turmeric, and 2 cup water.
- Boil for 5 minutes or until the vegetables are half cooked. Keep aside.
- To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.
- Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.
- Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, 5 chilli, and ¼ cup water.
- Grind to a smooth paste. Keep aside.
- In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.
- Add ½ onion and saute well.
- Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.
- Saute for 2 minutes or until tomatoes soften.
- Now add in prepared masala paste and cook till the oil separates.
- Add in cooked vegetables and mix well.
- Adjust the consistency by adding ½ cup water or as required.
- Cover and cook for 5 minutes or until the vegetables are cooked well.
- Finally, enjoy Veg Sagu Recipe with poori or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.