Sagu is principally a veggie facet dish, made in a kurma fashion with a freshly floor spice paste and is common within the delicacies of Karnataka in South India. This right here, is a Veg Sagu, which has combined greens cooked with the bottom masala paste in addition to different primary elements like onion, tomato, curry leaves, cut up husked black gram (urad dal) and extra. The Combine Veg Sagu recipe can be vegan and could be teamed with fried breads, chapattis, dosas, parathas or steamed rice.
About Veg Sagu
I first tried the Veg Sagu with Set Dosa in one of many eating places whereas staying in Bangalore (now Bengaluru) within the south Indian state of Karnataka. It was advanced in flavors and textures, and was so scrumptious, that we completed off every thing at one.
A very powerful factor of this Combine Veg Sagu recipe is the distinctive spice paste that’s freshly floor whereas getting ready this dish. Historically, this masala paste consists of cinnamon, cardamoms, cloves, black peppercorns, coriander seeds, cumin seeds, roasted chana dal, garlic, ginger, inexperienced chilies, coriander leaves and coconut.
Yet another very typical ingredient that goes on this spice paste is the Marathi moggu or kapok buds in English. These are a kind of caper and is especially grown and utilized in Karnataka as a flavoring spice in numerous dishes like this Veg Sagu, Bisi Bele Bathtub, and so forth.
Typically, additionally it is known as ‘mogga’ in Telugu and ‘moggu’ in Kannada languages. The perfume of this spice is kind of robust and spicy. Nonetheless, it might be troublesome to supply this particular spice and chances are you’ll not even get it in your metropolis. In that case, you possibly can skip including it.
The colour of this Veg Sagu recipe is usually greenish and that is due to the addition of coriander leaves in beneficiant portions. I’ve added about 2 tablespoons of it in my recipe. However you too can make it to three to 4 tablespoons for a extra distinguished inexperienced hue within the dish.
Extra on this recipe
There are fairly a number of variations within the recipe of this Karnataka fashion Combine Veg Sagu and getting ready it does take an excellent period of time. So, be sure you make this principally for particular events with a while in hand. Even my Veg Sagu recipe is the one I often make on events, to go together with pooris or set dosa.
The strategy of getting ready this Veg Sagu is analogous to the tactic of getting ready Veg Korma. Solely that a number of the elements are completely different in each the dishes. For greens, you should use your alternative of veggies. I’ve used carrots, French beans and potatoes. You’ll be able to even add inexperienced peas and cauliflower.
Even chow chow (chayote squash) and inexperienced capsicum goes nicely on this Veg Sagu recipe. When you solely need to use potatoes (aloo), then you may make this Potato Sagu as an alternative. This dish is greatest paired with set dosa, neer dosa, poha dosa or pooris, parathas and chapattis too.
Step-by-Step Information
How you can make Veg Sagu
Making spice paste
1. First, take all of the elements that might be wanted to make the spice paste. When you do not need Marathi moggu (kapok buds), then skip it.
2. Add every thing in a grinder jar.
3. Add ¼ cup water and grind to a easy paste. Hold apart.
Making Veg Sagu
4. Rinse, peel and chop 1 medium to giant onion, 1 small tomato and different the veggies that you may be utilizing. You have to 1.5 to 2 cups of combined veggies. You need to use veggies like potatoes, carrots, French beans, cauliflower, inexperienced peas, chayote squash, capsicum. Hold apart.
5. In a thick bottomed pan, warmth 2 tablespoons oil. Decrease warmth, add 1 teaspoon mustard seeds and allow them to crackle.
6. Subsequent, add 1 teaspoon urad dal.
7. Fry the urad dal until golden.
8. Then, add 8 to 10 curry leaves, a pinch of asafoetida (hing) and 1 to 2 dried purple chilies. Sauté for a number of seconds or until the purple chilies change coloration.
9. Then, add the chopped onions.
10. Sauté the onions on low to medium warmth.
11. Sauté until the onions flip translucent.
12. Then, add a pinch of turmeric powder. Combine nicely.
13. Subsequent, add the chopped combined veggies and tomatoes.
14. Combine the veggies with the remainder of the tempering combination.
15. Now, add 1.25 cups water.
16. Season with salt as per style.
17. Cowl the pan with its lid and cook dinner the veggies on low to medium warmth.
18. Verify a few occasions whereas the veggies are cooking.
Cooking Veg Sagu
19. When the veggies are nearly cooked, add the ready spice paste.
20. Rinse the edges of the grinder jar with ½ to ⅔ cup water and add this to the pan. In case you have scraped your complete floor paste from the jar, then simply add ½ to ⅔ cup water straight within the pan.
21. Combine very nicely.
22. Cowl the pan with its lid and simmer gravy on low warmth.
23. Simmer until the gravy thickens a bit and also you see oil specks on high. This may take about 7 to eight minutes on low warmth. Stir a few occasions, in order that the gravy doesn’t persist with the bottom of the pan.
24. Serve Veg Sagu sizzling with pooris, chapattis, paratha or set dosa, poha dosa or neer dosa. Whereas serving, garnish with chopped coriander leaves and a few fried cashews. For cashews, take 10 to 12 cashews and sauté in 1 to 2 teaspoons oil until they flip golden.
Skilled Ideas
- Whereas making the spice paste, in the event you don’t have the Marathi moggu, then you may make the paste with out it as nicely.
- You need to use veggies in line with your alternative – carrots, potatoes, cauliflower, French beans, inexperienced peas, capsicum and chayote squash go very well on this curry.
- If you wish to have spicier saagu, enhance the variety of inexperienced chilies within the paste.
- For a darker inexperienced coloration within the dish, add about 3 to 4 tablespoons of chopped coriander leaves within the paste.
- The saagu could be cooked in coconut oil or ghee as nicely.
- You’ll be able to garnish the saagu with some coriander leaves and fried cashews earlier than serving. Simply take about 10 to 12 cashews and fry them in 1 to 2 teaspoons oil until golden.
Extra Veggies Recipes To Attempt!
Curry Recipes
Maharashtrian Meals
Tamil Nadu Meals
Curry Recipes
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Veg Sagu | Vegetable Sagu
Veg sagu is a creamy coconut+spices primarily based scrumptious curry made with combine veggies.
Prep Time 15 minutes
Prepare dinner Time 40 minutes
Complete Time 55 minutes
different elements for veg sagu
Forestall your display screen from going darkish whereas making the recipe
making spice paste for veg sagu
First take all of the elements that might be wanted to make the bottom paste for veg sagu. When you do not need marathi moggu (kapok buds), then skip it.
Add every thing in a grinder jar or a chutney grinder jar
Add 1/4 cup water and grind to a easy paste. Hold apart.
making veg sagu
Now rinse, peel and chop 1 medium to giant onion, 1 small tomato and the veggies that you may be utilizing. You have to 1.5 to 2 cups of combine veggies. You need to use veggies like potatoes, carrots, french beans, cauliflower, inexperienced peas, chayote squash, capsicum. Hold apart.
In a thick bottomed pan, warmth 2 tablespoons oil. Decrease the flame and add 1 teaspoon mustard seeds and allow them to crackle.
As quickly as they start to crackle, add 1 teaspoon urad dal.
Fry the urad dal lentils until they develop into golden.
Then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry purple chillies. Saute for a number of seconds or until the purple chilies change coloration.
Then add the chopped onions.
Saute the onions on a low to medium flame, until they flip translucent.
Then add a pinch of turmeric powder. Combine nicely.
Now add the chopped combine greens and tomatoes.
Combine the greens with the remainder of the tempering combination.
Now add 1.25 cups water.
Season with salt as per style.
Cowl the pan with its lid and cook dinner the veggies on a low to medium flame. Do examine a few occasions when the veggies are cooking.
When the greens are nearly cooked, add the bottom masala paste.
Rinse the edges of the grinder jar with 1/2 to 2/3 cup water and add this to the pan. In case you have scraped your complete floor paste from the jar, then simply add 1/2 to 2/3 cup water straight within the pan.
Combine very nicely.
Cowl the pan with its lid and simmer until the gravy thickens a bit and also you see oil specks on high. This may take about 7 to eight minutes on a low flame.
Serve veg sagu sizzling with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. Whereas serving garnish with chopped coriander leaves and a few fried cashews.
For frying cashews, simply take 10 to 12 cashews and fry them in 1 to 2 teaspoons of oil. Right here I’ve deep fried the cashews as I had made pooris and in the identical oil, I fried the cashews.
Diet Info
Veg Sagu | Vegetable Sagu
Quantity Per Serving
Energy 287 Energy from Fats 162
% Every day Worth*
Fats 18g28%
Saturated Fats 6g38%
Polyunsaturated Fats 1g
Monounsaturated Fats 10g
Sodium 597mg26%
Potassium 421mg12%
Carbohydrates 30g10%
Fiber 10g42%
Sugar 4g4%
Protein 7g14%
Vitamin A 4841IU97%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin C 27mg33%
Vitamin E 4mg27%
Vitamin Okay 6µg6%
Calcium 89mg9%
Vitamin B9 (Folate) 76µg19%
Iron 3mg17%
Magnesium 66mg17%
Phosphorus 136mg14%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.
This Veg Sagu Recipe from the archives was first revealed in March 2016. It has been up to date and republished in April 2024.
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