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Mixed Vegetable Sagu

Serves 4
30 mins
81 Kcal
Mixed Vegetable Sagu is a very aromatic South Indian curry prepared using mixed vegetables and various flavours, all incorporated into one rich, spiced coconut-based gravy. Traditionally, this is served along with dosas, idlis, or puris, and it's a favourite in Karnataka and neighbouring regions. The creamy gravy mixed with the colourful combination of vegetables makes mixed vegetables sagu a delicious and filling meal at any time. The mixed vegetable sagu recipe begins with a saut of onions, ginger, and garlic in oil or ghee until fragrant. Add potatoes, carrots, peas, beans, and cauliflower to this pan of vegetables, cooking until the vegetables are tender. Finally, it creates the base of its curry by grinding coconut, green chillies, and spices like cumin, coriander, and fennel. The paste is mixed with vegetables to produce an aromatic gravy that dresses well the vegetables. The dish typically gets flavoured by combining various garam masala or sagu masala with a slight touch of tamarind and its sourness for a mild tang. Then, temper the curry with mustard seeds, curry leaves, and dry red chillies to give it another flavour dimension. A mixed vegetable sagu is a versatile dish that can easily be adapted to any vegetables you choose, so you can enjoy whatever is in season or available. You can serve this sagu with hot crispy dosas or soft idlis or as a part of a nice hearty meal with your family, which will be comforting and satisfying yet healthy and full of flavour.

Ingredients required for Mixed Vegetable Sagu

  1. Mixed vegetables
  2. 5 onion
  3. 1 tomato
  4. 1 tsp haldi
  5. Salt
  6. Lemon juice
  7. 1 sprig coriander leaves
  8. 3/4 cup grated coconut
  9. 2 tbsp chana dal
  10. 2 tsp soaked poppy seeds
  11. 1 tsp coriander seeds
  12. 1/2 tsp cumin seeds
  13. 3 stick cinnamon
  14. 4 cloves
  15. 1 star anise
  16. 2 cardamom
  17. Javitri
  18. 1 red chillies
  19. 1 inch ginger
  20. 4 garlic
  21. 6 green chillies
  22. 1 handful mint
  23. 4 tsp oil
  24. Curry leaves
  25. 1 tsp mustard seeds
  26. 1 tsp urad dal

Cooking steps for Mixed Vegetable Sagu

  1. 1
    Mixed Vegetable Sagu recipe is absolutely wholesome! Start by chopping up your favorite mix of vegetables—beans, carrots, potatoes, peas, knol khol, or whatever you've got lying around.
  2. 2
    Variety is the spice of life, and in this case, it's also the key to making your sagu pop with color and flavour.
  3. 3
    Throw all your chopped veggies into a pot and make sure they're cut evenly so they cook perfectly together.
  4. 4
    While the veggies chill, heat up 3-4 teaspoons of oil in a pan.
  5. 5
    Toss in a teaspoon of mustard seeds and let them pop like firecrackers.
  6. 6
    Add a teaspoon of split urad dal and let it turn golden brown—it's all about that nutty crunch.
  7. 7
    Break a dried red chili into pieces, throw in some curry leaves, and let the magic happen as the spices sizzle and get super aromatic.
  8. 8
    Pour this tempering over the veggies; it's like giving them a head start in the flavour game.
  9. 9
    Now, let's talk about the real MVP—the masala paste.
  10. 10
    In a blender, combine ¾ cup grated coconut, two tablespoons of roasted chana dal, and two teaspoons of soaked poppy seeds.
  11. 11
    Add a teaspoon of coriander seeds, 1/2 teaspoon of cumin seeds, a 1-inch cinnamon stick, 3-4 cloves, a star anise, and two cardamom pods for that epic spice mix.
  12. 12
    You can also add in 2-3 dried kapok buds for that deep, earthy vibe.
  13. 13
    Add a 1-inch piece of ginger, 3-4 garlic cloves, and 2-3 sliced onions for a solid flavour base.
  14. 14
    Spice things up with 4-6 green chillies (adjust based on your spice tolerance), a handful of fresh mint leaves, and some coriander sprigs for freshness.
  15. 15
    Blend it all with a splash of water until you have a smooth, aromatic paste.
  16. 16
    Back to your veggies—add the tempering and give everything a good mix.
  17. 17
    Toss in a teaspoon of turmeric powder and some salt to taste, then mix well to coat the veggies.
  18. 18
    Add your masala paste and stir it in like you mean it; this is where the flavour explosion happens.
  19. 19
    Pour in some water to get your preferred consistency—thick and creamy or a bit more curry-like, up to you—and let the whole thing simmer for 15-20 minutes.
  20. 20
    The veggies will soak up all the spice, and the coconut will make everything silky smooth.
  21. 21
    Just before serving, squeeze in some fresh lemon juice for that tangy pop and garnish with chopped coriander leaves to keep things fresh.
  22. 22
    Serve hot with chapati, puri, or rice, and let the flavours do all the talking.
  23. 23
    This recipe of Mixed Vegetable Sagu is cozy, wholesome, and so ridiculously good you'll be scraping the pot clean!

Shop Ingredients

Javitri
125
1
48
1
100
1
Mixed Vegetables
39
1
31
1
15
1
13
1
59
1
35
1
14
1
14
1
45
1
28
1
Grated Coconut (3/4 cup)
56
1
59
1
Oil (4 Tsp)
168
1
147
1
148
1
167
1
149
1
727
1
150
1
182
1
306
1
219
1
Cardamom (2)
272
1
55
1
235
1
134
1
142
1
327
1
220
1
150
1
262
1
262
1
Chana Dal (2 Tbsp)
66
1
65
1
39
1
141
1
135
1
65
1
74
1
73
1
141
1
140
1
Curry Leaves
12
1
26
1
Green Chillies (6)
14
1
21
1
20
1
Garlic (4)
45
1
63
1
Haldi (1 Tsp)
60
1
114
1
197
1
207
1
52
1
46
1
279
1
Lemon Juice
35
1
64
1
45
1
Salt
27
1
24
1
111
1
22
1
50
1
105
1
107
1
47
1
53
1
79
1
Onion (5)
39
1
39
1
20
1
60
1
58
1
61
1
Cumin Seeds (1/2 Tsp)
45
1
244
1
97
1
40
1
116
1
170
1
93
1
209
1
115
1
90
1
Red Chillies (1)
121
1
136
1
217
1
199
1
Soaked Poppy Seeds (2 Tsp)
193
1
262
1
272
1
275
1
246
1
Cinnamon (3 stick)
27
1
57
1
32
1
Cloves (4)
58
1
37
1
44
1
118
1
100
1
101
1
101
1
202
1
191
1
Star Anise (1)
41
1
125
1
31
1
Coriander Seeds (1 Tsp)
30
1
83
1
20
1
100
1
36
1
Coriander Leaves (1 sprig)
13
1
12
1
40
1
Mustard Seeds (1 Tsp)
21
1
34
1
23
1
32
1
38
1
35
1
23
1
23
1
50
1
22
1
Urad Dal (1 Tsp)
189
1
85
1
105
1
217
1
93
1
85
1
139
1
109
1
104
1
178
1
Ginger (1 inch)
12
1
29
1
22
1
13
1
Tomato (1)
15
1
14
1
19
1

FAQs

Which vegetables should be used for mixed vegetable sagu?

One can make mixed vegetable sagu reasonably flexible with their choice of vegetables. Traditionally, you would use carrots, potatoes, beans, peas, and cauliflower. Of course, depending on your preference and availability, you could use zucchini, sweet corn, or bell peppers. The main point is to use a variety of vegetables in such a way that they cook simultaneously. Cut them all into similar-sized small pieces for more uniform cooking and better texture.

What can be used instead of coconut in the mixed vegetable sagu?

If you don't want to use coconut, you can use cashew paste, yoghurt, or a mix of cream and milk to give it that thick and creamy texture. Cashew is the best because it provides the curry with this creamy texture without imparting any coconut flavour. You can also use almond or oat milk for a dairy-free version. Adjust the liquid accordingly to get the right consistency of the curry.

How can I make mixed vegetable sagu spicier?

To make sagu mixed vegetables spicier, add more green chillies or red chilli powder to the recipe. One may add freshly ground black pepper or a pinch of garam masala while cooking to stimulate the spice levels. When you want a more significant taste of spices, add a small amount of ginger-garlic paste or a more spicy variety of chilli. Always taste as you go to ensure the heat level is something you like!
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