Vegetable sagu is a traditional Karnataka recipe. It is prepared with the mixed combination of spices, coconut, and vegetables. In every south Indian home, sagu is prepared often as a side dish for Poori, Chapati, Dosa or Idli. The rich creamy texture of curries makes your breakfast complete. In short saagu / sagu is a coconut based rich veg curry with a combination of a variety of vegetables and simple spices. Try out the saagu recipe with any South Indian breakfast dish with a cup of tea or coffee.
To Grind –
Coconut – 1 cup/ 1/2 part of a coconut
Green chilies – 2 no’s
Cloves – 4 no’s
Cinnamon – 2 small
Pepper – 1/4 tsp
Cashewnut – 5 to 6 no’s
Poppy seeds – 1/4 Tsp
Roasted gram/ Hurigadale – 1 Tsp
Ginger – 1/4 inch chopped roughly
Onion – 1/2 roughly chopped (optinal)
Coriander – 1 small bunch
Oil to fry
Other Ingredients –
Vegetables of your choice – 1 cup each chopped
Mustard – 1/4 tsp
Curry leaves – 1 spring
Onion – 1 medium chopped
Turmeric – 1/4 tsp
Rinse veggies, chop finely, immerse in water and set aside.
Heat a pan with 1 tsp of oil, when it is hot fry clove, cinnamon, ginger, pepper and green chilies, saute for 2 min, add onion fry until it turns to translucent, then add coconut, fry for a second, remove from the flame. allow it to cool.
transfer all the ingredients to a mixer jar, add poppy seeds, cashew nuts, and roasted gram, blend it to a paste and keep ready.
Heat a pressure cooker pan by adding oil in it, when it is hot, add mustard seeds, allow it to splutter, then add chopped onion, fry until light brown, Add rinsed and drained chopped veggies, saute in oil for 3 min, then add ground masala paste into it.
Mix well, combine it to a gravy in consistency, add water as needed. Add salt to taste, pressure cook for 1 whistle and switch off the flame. Once cooled, open the lid of the pan, boil the curry for 2 min and remove from the flame.
Another method of making sagu –