Mixed Vegetable Sagu


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Mixed vegetable sagu is a popular dish that can be had in most parts of south india. This versatile side dish goes well with puris, dosas, aappam, and even rice! if in a hurry, you can whip it up in a jiffy using readymade sagu masala that is available from various brands in most supermarkets. For best results, ensure that the vegetables are cooked just right – they should neither be crunchy nor too mushy.

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Makes 6 servings
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Ingredients


For The Dry Powder Masala(makes Approx. 1/2 Cup)
2 tsp urad dal (split black lentils)
2 to 3 green chillies , roughly chopped
4 to 5 peppercorns (kalimirch)
2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera)
12 mm ( 1/2”) stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 tbsp freshly grated coconut

Other Ingredients
1 tbsp ghee or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp asafoetida (hing)
7 to 8 curry leaves (kadi patta)
1/4 cup finely chopped onions
2 cups chopped mixed vegetables
( potato , french beans ,
green peas
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp sagu masala powder , recipe above
2 tbsp fried cashewnuts (kaju) for the garnish

Method
For the dry powder masala

  1. Heat a small pan and dry roast the urad dal on a medium flame, while stirring continuously till it turns golden brown in colour. Keep aside.
  2. When cool, add all the other ingredients and blend in a mixer to a fine powder. Keep aside.

How to proceed

  1. Heat the ghee/ oil in a kadhai and add the mustard seeds.
  2. When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves, mix well and sauté on a medium flame, while stirring continuously till the dal turns light brown in colour.
  3. Add the onions and sauté on a medium flame, while stirring continuously till they turn translucent.
  4. Add the mixed vegetables, turmeric powder, salt and 1¼ cups of water, mix well and cover and cook on a medium flame for 12 to 15 minutes or till the vegetables are tender, stirring once in between.
  5. Add the prepared powder masala, mix gently and simmer for another 5 minutes. Serve hot garnished with fried cashewnuts.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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