Mixed Veg Sagu Recipe
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About Mixed Veg Sagu Recipe:
Mixed vegetables cooked in spiced coconut gravy. A delicious and spicy Mixed Vegetable Sagu Recipe from Karnataka, makes a perfect gravy recipe that you can serve for breakfast or dinner along with Puri or Mangalore Buns. Try it and we promise you will love it.
- 30 mins
- 30 Ingredients
1
Ingredients for Mixed Veg Sagu Recipe
- As required Ingredients for sagu masala
- 1 cup grated coconut
- 2 teaspoon poppy seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 No.s Mace
- 2 inch Cinnamon
- 2 No.s green cardamom
- 3-4 No.s Cloves
- 1 No.s Star anise
- 4 garlic cloves
- 3 green chilli roughly chopped
- 1/4 cup coriander leaves
- 1/4 cup pudina leaves
- 1/2 cup warm water for grinding
- As required Ingredients for mixed veg sagu
- 1 No.s Potato
- 1 inch beans cut into s 0.5 cup
- 1 No.s knol khol diced
- 1 No.s carrot diced
- 1 teaspoon Oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon split white urad dal
- 2 No.s red chillies
- 2 curry leafroughly torn spring
- 1 No.s onion finely chopped
- 1 No.s tomato finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 cup steamed green peas
- As required Salt
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Mixed Veg Sagu Recipe
STEP 01
-1)in a pressure cooker add 1 potato diced, ½ cup beans cut into 1 inch pieces, 1 knol khol (ganth gobi/ kadam) diced, 1 carrot dice, salt to taste and ¼ cup water. Pressure cook for 3 to4 minutes and release pressure immediately by holding underrunning water.
STEP 02
-2)in a grinding jar add 1 cup grated coconut, 2 tsp poppy seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 mace (javathi), 1 to 2 inch cinnamon, 2 green cardamom, 3 to4 cloves, 1 star anise, 4 cloves garlic, 3 green chilli roughly chopped, ¼ cups coriander leaves and ¼ cup pudina leaves and ½ cup of warm water. Blend to make a smooth paste.
STEP 03
-3)in a preheated pan, add 1 tsp oil, ½ tsp mustard seeds, 1 tsp split white urad dal and allow to crackle and dal to turn golden and crisp. Then add 2 red chillies and 2 sprigs of curry leaf roughly torn.
STEP 04
-4)next add 1 onion finely chopped and saute till the onion is soft and turned slightly brown. Add 1 tomato finely chopped, ⅓ tsp turmeric powder and fry till the tomato turns soft.
STEP 05
-5)to this add the ground sagu masala and saute for a few minutes.
STEP 06
-6)add the cooked vegetables, ½ cup steamed green peas, salt to taste and mix to combine well. Add water as required to adjust the consistency of the sagu.
STEP 07
-7)cover and simmer for 4 to 5 minutes. Turn off the heat.
