Vegetable sagu recipe – Raks Kitchen

Vegetable sagu is a well-liked aspect dish ready in Karnataka with a particular recent floor masala. This specific recipe is barely greenish in coloration usually due to the bottom paste we add.

Goes effectively with Poori in addition to Rava idli and different dishes like chapati, dosa and so on.

This tastes much like my other recipe on this website, and pairs effectively with this amazing sponge dosa recipe.

Veg sagu is a flavorful aspect for poori. I’ve tried couple of instances earlier than with out realizing it’s sagu.

I tailored barely from here. So this is my model of the recipe.

Substances

Listed below are the elements I used for to arrange this dish. You too can add extra greens like knol khol (wild cabbage)

• Blended greens – Carrot, beans, cauliflower, potato, peas
• Masala paste – Roasted gram dal, cashew, coconut, inexperienced chilli, onion, garlic, coriander leaves, cumin seeds, cinnamon, clove, cardamom, marathi moggu, star anise.

See recipe card for full checklist and actual portions.

Directions

1. Place all of the elements underneath ‘To grind’ in a mixie.

2. Mix it easily with ¼ cup water.

3. Warmth a heavy bottomed pan with ghee+ oil. As soon as scorching, add the elements underneath ‘To mood’ so as.

Then in goes curry leaves, asafoetida and turmeric. Give it a fry.

4. After that add finely chopped onion.

5. Saute till it turns translucent.

6. In goes greens. I add all besides cauliflower.

7. Sprinkle a pinch of salt and proceed sauteing for two minutes.

8. Pour 2 cups water to it and salt as wanted. Boil for two minutes.

9. After that, add cauliflower and proceed moreover for two minutes.

10. Let the greens get cooked excellent, don’t over prepare dinner.

11. Now, add the bottom paste.

12. Barely alter water, salt if wanted. Simmer for 4 minutes extra or till the sagu will get a homogenous consistency.

13. Don’t forget to stir in between to keep away from burnt backside.

14. Change off the flame. Lastly squeeze some lemon and blend effectively.

Get pleasure from together with your favourite dish, I had with poori.

Serving recommendations

High tip

• Don’t use skinny chrome steel vessel for boiling as it would let it get burnt within the backside.
• As an alternative of boiling greens, you can provide it a whistle in stress cooker too. Aj does not like stress cooked greens texture, so I at all times boil.
• Since khus khus is banned in Singapore I’ve used cashews rather than it. You probably have inventory you should utilize 1 tsp.
• I used roughly 8 beans, 1 potato, 1 massive carrot, ½ cup recent inexperienced peas.
• You too can use knol khol alongside this.

Recipe card

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Vegetable sagu recipe

Vegetable sagu is a well-liked aspect dish ready in Karnataka with a particular recent floor masala. This specific recipe is barely greenish in coloration usually due to the bottom paste we add.

Delicacies Indian, Karnataka

1x2x3x

Cup measurements

Substances

• 2 cups Blended greens Beans, carrot, cauliflower, potato, peas
• 1 Onion finely chopped
• ½ Lemon
• Salt

To mood

• 2 tablespoon Oil + ghee
• ½ teaspoon Mustard
• 1 teaspoon urad dal
• 1 Biryani leaf
• 1 sprig curry leaves
• ⅛ teaspoon Asafoeitda
• ⅛ teaspoon Turmeric

To grind

• ¼ cup Coconut
• ¼ cup Coriander loosely crammed
• ¼ Onion cubed
• 2 teaspoon Ginger
• 3 cloves Garlic
• 4 Inexperienced chillies
• 4 Cashews
• 1 tablespoon fried gram dal
• 1 teaspoon Coriander seeds
• ¼ teaspoon Cumin seeds
• ½ inch Cinnamon
• 1 Cardamom
• 1 Clove
• ¼ Star anise
• 1 small Marathi moggu

Cook dinner ModeForestall your display from going darkish

Directions

• Place all of the elements underneath ‘To grind’ in a mixie.

  ¼ cup Coconut, ¼ cup Coriander, 2 teaspoon Ginger, 3 cloves Garlic, 4 Inexperienced chillies, 4 Cashews, 1 tablespoon fried gram dal, 1 teaspoon Coriander seeds, ¼ teaspoon Cumin seeds, ½ inch Cinnamon, 1 Cardamom, 1 Clove, ¼ Star anise, 1 small Marathi moggu, ¼ Onion

• Grind it easily with ¼ cup water.

• Warmth a heavy bottomed pan with ghee+ oil. As soon as scorching, add the elements underneath ‘To mood’ so as.

  2 tablespoon Oil + ghee, ½ teaspoon Mustard, 1 teaspoon urad dal, 1 Biryani leaf, 1 sprig curry leaves

• Then in goes curry leaves, asafoetida and turmeric. Give it a fry.

  ⅛ teaspoon Asafoeitda, ⅛ teaspoon Turmeric

• After that add finely chopped onion.

  1 Onion

• Saute till it turns translucent.

• In goes greens. I add all besides cauliflower.

• Sprinkle a pinch of salt and proceed sauteing for two minutes.

• Pour 2 cups water to it and salt as wanted. Cook dinner for two minutes.

• After that, add cauliflower and boil moreover for two minutes.

• Let the greens get cooked excellent, don’t over prepare dinner.

• Now, add the bottom paste. Barely alter water, salt if wanted.

• Boil for 4 minutes extra or till the sagu will get a homogenous consistency.

• Don’t forget to stir in between to keep away from burnt backside.

• Lastly add lemon juice and blend.

Video

Notes

You too can use knol khol alongside this.