Vegetable sagu is a well-liked aspect dish ready in Karnataka with a particular contemporary floor masala. This specific recipe is barely greenish in colour sometimes due to the bottom paste we add.
Goes nicely with Poori in addition to Rava idli and different dishes like chapati, dosa and so on.
This tastes much like my different recipe on this website, and pairs nicely with this superb sponge dosa recipe.
Soar to:
Veg sagu is a flavorful aspect for poori. I’ve tried couple of occasions earlier than with out figuring out it’s sagu.
I tailored barely from right here. So here is my model of the recipe.
Substances
Listed here are the components I used for to organize this dish. You may also add extra greens like knol khol (wild cabbage)
- Blended greens – Carrot, beans, cauliflower, potato, peas
- Masala paste – Roasted gram dal, cashew, coconut, inexperienced chilli, onion, garlic, coriander leaves, cumin seeds, cinnamon, clove, cardamom, marathi moggu, star anise.
See recipe card for full listing and precise portions.
Directions
1. Place all of the components below ‘To grind’ in a mixie.
2. Mix it easily with ¼ cup water.
3. Warmth a heavy bottomed pan with ghee+ oil. As soon as scorching, add the components below ‘To mood’ so as.
Then in goes curry leaves, asafoetida and turmeric. Give it a fry.
4. After that add finely chopped onion.
5. Saute till it turns translucent.
6. In goes greens. I add all besides cauliflower.
7. Sprinkle a pinch of salt and proceed sauteing for two minutes.
8. Pour 2 cups water to it and salt as wanted. Boil for two minutes.
9. After that, add cauliflower and proceed moreover for two minutes.
10. Let the greens get cooked excellent, don’t over prepare dinner.
11. Now, add the bottom paste.
12. Barely regulate water, salt if wanted. Simmer for 4 minutes extra or till the sagu will get a homogenous consistency.
13. Don’t forget to stir in between to keep away from burnt backside.
14. Swap off the flame. Lastly squeeze some lemon and blend nicely.
Get pleasure from along with your favourite dish, I had with poori.
Serving options
High tip
- Don’t use skinny stainless-steel vessel for boiling as it should let it get burnt within the backside.
- As a substitute of boiling greens, you can provide it a whistle in stress cooker too. Aj would not like stress cooked greens texture, so I all the time boil.
- Since khus khus is banned in Singapore I’ve used cashews rather than it. When you’ve got inventory you should utilize 1 tsp.
- I used roughly 8 beans, 1 potato, 1 massive carrot, ½ cup contemporary inexperienced peas.
- You may also use knol khol alongside this.
Recipe card
Vegetable sagu recipe
Vegetable sagu is a well-liked aspect dish ready in Karnataka with a particular contemporary floor masala. This specific recipe is barely greenish in colour sometimes due to the bottom paste we add.
Substances
- 2 cups Blended greens Beans, carrot, cauliflower, potato, peas
- 1 Onion finely chopped
- ½ Lemon
- Salt
To mood
- 2 tablespoon Oil + ghee
- ½ teaspoon Mustard
- 1 teaspoon urad dal
- 1 Biryani leaf
- 1 sprig curry leaves
- â…› teaspoon Asafoeitda
- â…› teaspoon Turmeric
To grind
- ¼ cup Coconut
- ¼ cup Coriander loosely crammed
- ¼ Onion cubed
- 2 teaspoon Ginger
- 3 cloves Garlic
- 4 Inexperienced chillies
- 4 Cashews
- 1 tablespoon fried gram dal
- 1 teaspoon Coriander seeds
- ¼ teaspoon Cumin seeds
- ½ inch Cinnamon
- 1 Cardamom
- 1 Clove
- ¼ Star anise
- 1 small Marathi moggu
Stop your display screen from going darkish
Directions
-
Place all of the components below 'To grind' in a mixie.
¼ cup Coconut, ¼ cup Coriander, 2 teaspoon Ginger, 3 cloves Garlic, 4 Inexperienced chillies, 4 Cashews, 1 tablespoon fried gram dal, 1 teaspoon Coriander seeds, ¼ teaspoon Cumin seeds, ½ inch Cinnamon, 1 Cardamom, 1 Clove, ¼ Star anise, 1 small Marathi moggu, ¼ Onion
-
Grind it easily with ¼ cup water.
-
Warmth a heavy bottomed pan with ghee+ oil. As soon as scorching, add the components below 'To mood' so as.
2 tablespoon Oil + ghee, ½ teaspoon Mustard, 1 teaspoon urad dal, 1 Biryani leaf, 1 sprig curry leaves
-
Then in goes curry leaves, asafoetida and turmeric. Give it a fry.
â…› teaspoon Asafoeitda, â…› teaspoon Turmeric
-
After that add finely chopped onion.
1 Onion
-
Saute till it turns translucent.
-
In goes greens. I add all besides cauliflower.
-
Sprinkle a pinch of salt and proceed sauteing for two minutes.
-
Pour 2 cups water to it and salt as wanted. Prepare dinner for two minutes.
-
After that, add cauliflower and boil moreover for two minutes.
-
Let the greens get cooked excellent, don't over prepare dinner.
-
Now, add the bottom paste. Barely regulate water, salt if wanted.
-
Boil for 4 minutes extra or till the sagu will get a homogenous consistency.
-
Don't forget to stir in between to keep away from burnt backside.
-
Lastly add lemon juice and blend.
Video
Notes
You may also use knol khol alongside this.