Sagu Recipe | Mixed Vegetable Saagu for Poori, Parotta, and Dosa with detailed photo and video recipe. An easy and simple mixed vegetable curry from the popular South Indian cuisine for myriad recipes like Dosa, Poori, Roti, and Parotta. It is typically a popular choice in tiny canteens and hotels but is also served in many fancy restaurants. It has a similar texture and consistency to the Veg Kurma but a unique taste and flavour.
Sagu Recipe | Mixed Vegetable Saagu for Poori, Parotta, and Dosa with step-by-step photo and video recipe. South Indian cuisine has many recipes, mainly focusing on health and a flavoured lifestyle. Most of them fall under the rasam, sambar and breakfast recipe categories. However, there are other healthy curry recipes, and Mixed Veg Saagu is one such curry.
As I explained earlier, the mixed vegetable saagu recipe is a popular multipurpose curry from the local canteen or small restaurants. It is a perfect curry side dish for almost any recipe. The most common choices are set dosa, soft dosa, poori, roti, parotta and many more. My favourite choice or combination is smooth and dosa and banana buns. I ate that during college and developed a great taste for it. This simple vegetable curry is now prepared in every South Indian house. In particular, sagu is prepared almost every weekend for different recipes.. The rich, creamy texture of curries makes your breakfast complete.
Furthermore, some more related and additional tips, suggestions and variations to the flavored Mixed Vegetable Sagu Recipe. Firstly, the combination of vegetables used for this recipe is open-ended and can include all types of vegetables. However, do not overpower with one vegetable and keep it balanced with quantity and flavour. Secondly, I have used dry, dedicated coconut for the coconut masala paste. While it can be used, using a fresh coconut grate is ideal and recommended. Lastly, the curry is multipurpose and can be served with almost any breakfast or flatbread recipe. Therefore, it is recommended that you prepare it medium spicy to get an even and balanced flavor.
Finally, please check my other curry recipe collections in this Mixed Veg Sagu Recipe post. It includes my other recipes like palak paneer, stuffed brinjal, molake kaalu palya, aloo bhaji, suvarnagadde palya, sabbasige soppu palya, and batani gasi. Further, do visit my other related recipe collections like,
Video Recipe
Recipe Card for Mixed Veg Sagu
Sagu Recipe | Mixed Vegetable Saagu - Hotel Style
Ingredients
for boiling vegetables:
- 1 carrot, chopped
- ½ cup peas
- 1 potato, chopped
- 10 beans, chopped
- 1 tsp salt
- ¼ tsp turmeric
- 2 cup water
for masala paste:
- ½ cup coconut
- 2 tbsp roasted gram dal
- 4 cashew
- 1 tbsp poppy seeds
- 1 inch cinnamon
- 3 cloves
- ½ tsp pepper
- 1 inch ginger
- 2 cloves garlic
- ½ onion
- handful coriander
- 5 chilli
- ¼ cup water
for curry:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
- few curry leaves
- ½ onion, finely chopped
- 1 tomato, chopped
- ½ capsicum, chopped
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
Instructions
- Firstly, take 1 carrot, ½ cup peas, 1 potato and 10 beans in a saucepan.
- Add 1 tsp salt, ¼ tsp turmeric, and 2 cup water.
- Boil for 5 minutes or until the vegetables are half cooked. Keep aside.
- To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.
- Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.
- Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, 5 chilli, and ¼ cup water.
- Grind to a smooth paste. Keep aside.
- In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.
- Add ½ onion and saute well.
- Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.
- Saute for 2 minutes or until tomatoes soften.
- Now add in prepared masala paste and cook till the oil separates.
- Add in cooked vegetables and mix well.
- Adjust the consistency by adding ½ cup water or as required.
- Cover and cook for 5 minutes or until the vegetables are cooked well.
- Finally, enjoy Veg Sagu Recipe with poori or roti.
Nutrition
How to Make Veg Sagu with Step-by-step Photos
- Firstly, take 1 carrot, ½ cup peas, 1 potato and 10 beans in a saucepan.
- Add 1 tsp salt, ¼ tsp turmeric, and 2 cup water.
- Boil for 5 minutes or until the vegetables are half cooked. Keep aside.
- To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.
- Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.
- Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, 5 chilli, and ¼ cup water.
- Grind to a smooth paste. Keep aside.
- In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.
- Add ½ onion and saute well.
- Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.
- Saute for 2 minutes or until tomatoes soften.
- Now add in prepared masala paste and cook till the oil separates.
- Add in cooked vegetables and mix well.
- Adjust the consistency by adding ½ cup water or as required.
- Cover and cook for 5 minutes or until the vegetables are cooked well.
- Finally, enjoy Veg Sagu Recipe with poori or roti.
Notes
- Firstly, make sure to add vegetables of your choice to make the curry nutritious.
- Additionally, adjust the spices according to your preference. Usually, it tastes great when spices are minimal and with lots of flavours.
- Also, do not pressure cook vegetables as it looses its crunchiness.
- Finally, Veg Sagu Recipe tastes great when prepared with a generous amount of coriander.
Thank you so much for great recepi… Your recepi are very is to understand
Thanks a lot 🙂
Awesome.. I love the way u explain step by step. I’m inspired by your recipe for learning the kitchen
Thanks a lot 🙂
Awesome blog, I love it always. cheers. Hebbars is the best.
Thanks a lot 🙂