sagu recipe | mixed veg sagu recipe | vegetable saagu (2024)

sagu recipe | mixed veg sagu recipe | vegetable saagu recipewith detailed photo and video recipe. mixed veg saagu goes very well with poori and rotis.

sagu recipe | mixed veg sagu recipe | vegetable saagu recipewith step by step photo and video recipe. saagu are typical, traditional and authentic south indian,karnataka dish. it is prepared with the mixed combination of spices, coconut and vegetables.

adjust the quantity of spices and vegetables to your taste. it taste great withpoori,rava idliandset dosa, or plain rice.in every south indian home, sagu is prepared almost every weekend. the rich creamy texture of curries makes your breakfast complete.

in short saagu / sagu is a coconut rich veg curry with combination of variety of vegetables and spices. try out the saagu recipe with set dosa or poori. also enjoy your morning breakfast with masala tea.

finally, ifyou like curry recipes,then check out mypalak paneer,stuffed brinjal,molake kaalu palya,aloo bhaji. also,suvarnagadde palya,sabbasige soppu palya,batani gasi.

sagu recipe | mixed veg sagu recipe | vegetable saagu video recipe:

recipe card for sagu recipe | mixed veg sagu recipe | vegetable saagu:

sagu recipe | mixed veg sagu recipe | vegetable saagu recipe

HEBBARS KITCHEN

easy sagu recipe | mixed veg sagu recipe | vegetable saagu recipe

4.98 from 309 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course curry

Cuisine south indian

Servings 2 -3 servings

Ingredients

for masala

• ▢ 8-10 cashews
• ▢ 3 tsp putaani / hurigadale / chana dahlia
• ▢ 2 inch ginger
• ▢ 3 green chilies
• ▢ ¼ onion, sliced
• ▢ 3 cloves / lavang
• ▢ 1 inch cinnamon stick
• ▢ 6 black pepper
• ▢ 3 tbsp coconut, fresh or desiccated
• ▢ fistful coriander leaves

for curry:

• ▢ 1 cup veggies of your choice, beans, carrots, peas, potatoes
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp urad dal
• ▢ 2 tsp oil
• ▢ ½ tsp cumin seeds / jeera
• ▢ 3-4 curry leaves
• ▢ ½ onion, finely chopped
• ▢ a pinch of hing
• ▢ ½ tsp turmeric
• ▢ salt as per taste

Instructions

• firstly, for the masala, grind all the ingredients to a smooth paste with some water. cashews are added to give thickness to the gravy.

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• also add coriander leaves and coconut while making a paste.

• heat oil in pan; temper with mustard seeds, urad dal, cumin seeds, hing, curry leaves.

• add finely chopped onions and fry till they turn translucent.

• now add all the veggies of your choice and cook with some salt and water. you can even pressure cook them if you want.

• cooking veggies takes atleast 10 minutes.

• furthermore, add the masala paste prepared previously.

• mix and allow it to boil well for 5 minutes. the raw smell of coconut has to disappear.

• in addition, add water to get the desired consistency.

• finally, serve hot with poori, rava idli, set dosa, chapati or even plain rice.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

sagu recipe | mixed veg sagu recipe | vegetable saagu photo recipe:

1. firstly, for the masala, grind all the ingredients to a smooth paste with some water. cashews are added to give thickness to the gravy.
   
2. also add coriander leaves and coconut while making a paste.
   
3. heat oil in pan; temper with mustard seeds, urad dal, cumin seeds, hing, curry leaves.
   
4. add finely chopped onions and fry till they turn translucent.
   
5. now add all the veggies of your choice and cook with some salt and water. you can even pressure cook them if you want.
   
6. cooking veggies takes atleast 10 minutes.
   
7. furthermore, add the masala paste prepared previously.
   
8. mix and allow it to boil well for 5 minutes. the raw smell of coconut has to disappear.
   
9. in addition, add water to get the desired consistency.
10. finally, serve hot withpoori,rava idli,set dosa, chapati or even plain rice.
    

notes:

• firstly, if you want more rich and thick gravy, you can addcurd at the final step.
• furthermore, adjust the spices according to your choice. usually, it taste great when spices are minimum and with lots of flavours.