Vegetable Sagu by Hema Subramanian is a flavorful Karnataka-style kurma made with mixed vegetables and coconut masala. Perfect side dish for poori, chapati, or dosa.
Ingredients
To Make Masala Paste
1cup coconut (grated)
2tbsp roasted chana dal
8cashew nuts
1inch cinnamon
2 cardamom
3 cloves
1tsp cumin seeds
1tsp fennel seeds
4garlic cloves
1inch ginger (chopped)
5green chilli
few curry leaves
few coriander leaves
few mint leaves
salt (as needed)
water (as needed)
To Make Vegetable Sagu
3tbsp oil
1tsp mustard seeds
1tsp cumin seeds
2 onion (finely chopped)
1 potato (finely chopped)
1 carrot (chopped)
few beans (chopped)
1/2cup green peas
2 tomato (chopped)
1/2tsp salt
1 1/2cup water
ground masala
Instructions
Prep Work
1
Prepare vegetablesChop the onions, potato, carrot, beans and tomatoes evenly for quick cooking.
2
Get herbs readyWash the curry leaves, coriander leaves and mint leaves well.
3
Prepare masala ingredientsKeep the coconut, roasted chana dal, whole spices and other masala ingredients ready near the mixer jar.
Method
4
Grind the masalaAdd the coconut, roasted gram, cashew nuts, whole spices, cumin seeds, fennel seeds, garlic, ginger, green chillies, curry leaves, coriander leaves, mint leaves, salt and water to a mixer jar. Grind everything into a smooth paste. Add more water if needed and keep the masala aside.
5
Heat the temperingHeat oil in a wide kadai and add mustard seeds and cumin seeds.
6
Saute onionsAdd the chopped onions and saute until soft and translucent.
7
Cook potatoAdd the chopped potato and saute well until slightly cooked.
8
Add mixed vegetablesAdd carrot, beans, green peas and tomatoes. Mix everything well and add salt.
9
Cook the vegetablesPour water, close the kadai and cook the vegetables until soft.
10
Add masala pasteAdd the ground masala paste and mix everything well.
11
Simmer the saguAdd the remaining water and allow the curry to boil gently until thick and flavorful.
12
Serve hotServe the vegetable sagu hot with poori, roti or chapathi.
Nutrition Facts
Servings 4
Amount Per Serving
% Daily Value *
Total Fat18g28%
Saturated Fat7g35%
Sodium420mg18%
Potassium540mg16%
Total Carbohydrate24g8%
Dietary Fiber6g24%
Sugars5g
Protein6g12%
Vitamin A 4200 IU
Vitamin C 28 mg
Calcium 72 mg
Iron 2.6 mg
Vitamin E 1.5 IU
Vitamin K 18 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 1.5 mg
Vitamin B6 0.4 mg
Folate 52 mcg
Phosphorus 128 mg
Magnesium 68 mg
Zinc 1 mg
Copper 0.3 mg
Manganese 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
Vegetable Sagu, Mixed vegetable Saagu Recipe, Side dish for Poori, Veg Kurma Recipe,
Stay Connected with Home Cooking Show!
Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!
Pin this recipe to share with your friends and followers.
Hema Subramanian
Food and Lifestyle Blogger
I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
Add the coconut, roasted gram, cashew nuts, whole spices, cumin seeds, fennel seeds, garlic, ginger, green chillies, curry leaves, coriander leaves, mint leaves, salt and water to a mixer jar. Grind everything into a smooth paste. Add more water if needed and keep the masala aside.
Add the chopped onions and saute until soft and translucent.
Add carrot, beans, green peas and tomatoes. Mix everything well and add salt.
Add the ground masala paste and mix everything well.
Add the remaining water and allow the curry to boil gently until thick and flavorful.
Serve the vegetable sagu hot with poori, roti or chapathi.
