Mixed Vegetable Sagu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped vegetables like carrots, beans, peas, and potatoes. Cook for a few minutes.
• STEP 4.In a blender, grind coconut, green chilies, and coriander leaves to a smooth paste. Add this paste to the pan.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 6.Add tamarind pulp and water. Cover and simmer until the vegetables are cooked and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with dosa, idli, or rice.

Cooking Tips

• You can use any vegetables of your choice in this recipe.
• Adjust the spice levels according to your taste.
• For a creamier texture, you can add a tablespoon of cashew paste to the gravy.
• If you don't have tamarind pulp, you can use lemon juice as a substitute.

Storage and Serving

• Leftover vegetable sagu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sagu in a pan or microwave before serving.
• Serve the sagu with dosa, idli, or rice for a complete meal.