Veg Sagu | Mixed veg sagu | Karnataka Veg Sagu

The perfect side-dish to Puris or rava idlis and even chapatis, It's one and only Veg sagu. This creamy delicacy is filled with veggies and lots of flavor. Try this Karnataka special curry recipe and make sure to comment below your experience. Happy cooking!

INGREDIENTS:

For The Curry:

• Beans-1 cup (finely chopped)
• Carrots- 1 cup (finely chopped)
• Potato- 1 cup (cubed)
• Green peas- 1 cup (fresh or frozen)
• Chow Chow- 1 cup (finely chopped) (Vilayati baingan)
• Knol Knol- 1 cup (finely chopped) (Nukal)
• Hyacinth beans- 1 cup (ballar)
  
  
  
• Onion- 2 nos (chopped)
• Ginger garlic paste- 1 tbsp
• Tomatoes- 4 nos (Chopped)
• Cooking oil- 2 tbsp
• Mustard seeds- 1 tsp
• Curry leaves- 1 sprig
• Salt- to taste
• Red chilli powder- 1 tsp

For Sagu Masala Powder:

• Dalchini- 2 1'' sticks
• Laung- 3 nos
• Urad dal- 1 tbsp
• Gram dal- 1 tbsp
• Zeera- 1 tsp
• Saunf- 1 tsp
• Black pepper- 1/4 tsp
• Whole dhaniya- 1 tbsp
• Whole red chillies- 3 nos

For the Masala Paste:

• Grated coconut- 1 cup
• Cashewnuts- 14-15 nos
• Pudina- 1 cup
• Coriander leaves- 1 cup
• Green chillies- 4 nos

PROCEDURE:

For The Masala powder:

• Roast all the spices on low flame until fragrant.
• Once the spices are fragrant, switch off the flame and let it cool down completely.
  
  
  
• Now grind it into a fine powder, set this aside.
  
  
  

For the Masala paste:

• Add all the ingredients listed in a blender jar.
  
  
  
• Blend it into a smooth paste, add water while blending if required. Set it aside.
  
  
  

For the Sagu:

• Heat oil in a pressure cooker, add mustard seeds and allow to splutter. Now add curry leaves and let it crackle.
  
  
  
• Now add chopped onions to it and some salt and cook it till translucent. Adding salt at this stage ensures that the salt is uniformly consistent throughout the curry.
  
  
  
  
  
  
  
• Now add ginger garlic paste and saute for a min, add the chopped vegetables to it along with red chilli powder.
  
  
  
• Let it cook for 5 mins on medium flame.
  
  
  
• Add chopped tomatoes to it, also add the masala powder and the paste to it.
  
  
  
• Mix well and add water to your desired thickness. Pressure cook for 5 whistles.
  
  
  
• Serve hot with puris or Rava Idli

Note:*These ingredients for sagu masala is for one-time use. But you can increase the quantity of spices and store upto 6 months at room temperature and upto a year in the refrigerator. *The vegetables i've used is of my choice. You can add preferred vegetables of your choice. Try this recipe out and make sure to share with us your experiences. Follow us on Instagram for more such recipes.