Karnataka Style Mixed Vegetable Sagu Recipe
A delightful dish that embodies the vibrant and diverse flavors of Karnataka, Mixed Vegetable Sagu is a nourishing vegetable kurma that pairs beautifully with South Indian breakfast items like Rava Idli or Mangalore Buns. This recipe not only highlights the region’s culinary richness but also caters to a vegetarian diet, making it a perfect choice for health-conscious food lovers. The combination of fresh vegetables and aromatic spices creates a comforting and hearty dish that is sure to please everyone at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1, cubed |
| Potato (Aloo) | 1, cubed |
| Green beans (French Beans) | 1/2 cup, chopped into ½ inch pieces |
| Knol Khol (Ganth Gobi/kadam) | 1, cubed |
| Green peas (Matar) | 1/4 cup |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sunflower oil or ghee | 4 teaspoons |
| Mustard seeds | 1/4 teaspoon |
| White urad dal (split) | 1/2 teaspoon |
| Curry leaves | 4 leaves |
| Salt | To taste |
| Fresh coconut | 1/2 cup, grated |
| Ginger | 1 inch, chopped |
| Garlic | 3 cloves |
| Coriander (Dhania) seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Roasted gram dal (Pottukadalai) | 2 tablespoons |
| Poppy seeds | 1 teaspoon |
| Green chillies | 2, slit |
| Cinnamon stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 4 |
| Star anise | 1 |
| Cardamom (Elaichi) pods/seeds | 1 |
| Coriander (Dhania) leaves | 1/4 cup |
| Mint leaves (Pudina) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugars | 3 g |
| Sodium | 240 mg |
Preparation Time
| Task | Time (mins) |
|---|---|
| Preparation | 25 |
| Cooking | 20 |
| Total Time | 45 |
Instructions
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Chop the Vegetables: Start by chopping all the vegetables, including carrots, potatoes, knol khol, and green beans, into uniform cubes. Prepare the other ingredients by chopping the onion, tomato, ginger, and garlic.
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Pressure Cook the Vegetables: Place the chopped vegetables (excluding green peas) into a pressure cooker. Add 1/4 cup of water, cover the lid, and pressure cook for about 3 to 4 whistles. After cooking, turn off the heat and allow the pressure to release naturally. Once done, set the cooked vegetables aside.
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Make the Sagu Masala: In a mixer grinder, combine the grated coconut, roasted gram dal, poppy seeds, coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, cardamom pods, ginger, garlic, green chillies, mint leaves, coriander leaves, and 1/2 cup of warm water. Blend the mixture until you achieve a smooth paste. Set this flavorful masala aside for later use.
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Prepare the Tempering: Heat sunflower oil (or ghee) in a large pan over medium heat. Once hot, add the mustard seeds and white urad dal. Allow the dal to turn golden brown, releasing a wonderful aroma. Stir in the curry leaves and slit green chillies, sautéing for a few seconds until fragrant.
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Sauté Onions and Tomatoes: Add the chopped onions to the pan, sautéing until they turn translucent. Follow this by adding the chopped tomatoes, cooking until they soften and meld into the mixture.
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Combine with Sagu Masala: Once the tomatoes are soft, stir in the prepared sagu masala and sauté for a few minutes. This will help eliminate any raw smell from the spices, enriching the flavor profile of your dish.
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Add the Cooked Vegetables: Incorporate the cooked vegetables and steamed green peas into the pan. Add 1 to 2 cups of water to achieve the desired consistency. Season with salt to taste. Let the Mixed Vegetable Sagu simmer for about 5 to 6 minutes, allowing the flavors to meld beautifully.
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Final Touches: Once the sagu is ready and aromatic, turn off the heat and keep it aside.
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Serve: Serve the Karnataka Style Mixed Vegetable Sagu hot alongside fluffy Rava Idli or delicious Mangalore Buns. Complement your meal with a steaming cup of South Indian filter coffee for a truly authentic breakfast experience.
Tips for Perfect Sagu
- Vegetable Variations: Feel free to use seasonal vegetables or those you prefer. Zucchini, bell peppers, and spinach also work well in this dish.
- Consistency: Adjust the amount of water depending on whether you prefer a thicker or thinner gravy.
- Spice Level: For a milder flavor, reduce the number of green chillies, or for an extra kick, add more.
- Serving Suggestions: This dish pairs well with not just idli and buns, but also with steamed rice or dosa, making it versatile for any meal of the day.
This Mixed Vegetable Sagu recipe encapsulates the warmth and hospitality of Karnataka cuisine, offering a healthy, vibrant dish that is perfect for any occasion. Enjoy the rich flavors and comforting aroma that this delightful vegetable kurma brings to your dining table!
