Mixed Vegetable Sagu is a beloved Karnataka dish that I learned from my grandmother. The magic happens when everyday vegetables meet a rich spice paste made with coconut and aromatic spices. What I love most about this recipe is how the humble vegetables transform into something special. The tempering in ghee adds that final touch of indulgence that makes this dish truly memorable.
About the Recipe
This recipe strikes the perfect balance between healthy and tasty. The vegetables keep their texture while soaking up the flavors of the spice paste. It’s filling enough to be a main dish but works great as a side too. The best part? You can swap vegetables based on what’s in your fridge, making it super flexible for busy home cooks.
Why You’ll Love This Recipe
First-time cooks will appreciate how forgiving this recipe is. The spice levels are adjustable, and the cooking process is straightforward. The combination of fresh vegetables and aromatic spices creates layers of flavor that make every bite interesting. Plus, it’s naturally vegetarian and can be made vegan by replacing ghee with oil.
Mixed Vegetable Sagu
Cooking Tips
– Cut vegetables in similar sizes for even cooking
– Don’t add too much water while grinding the spice paste
– Toast the dals before grinding for better flavor
– Keep stirring occasionally while simmering to prevent sticking
– Adjust water quantity based on how thick you want the gravy
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Serve hot with rice, chapati, or dosa. Leftovers keep well in the fridge for 2-3 days. Reheat gently with a splash of water to maintain consistency.
Similar Recipes
- Vegetable Korma
- Mixed Vegetable Curry
- Kerala Style Vegetable Stew
Nutrient Benefits
This dish is packed with fiber and vitamins from the variety of vegetables. Coconut adds healthy fats, while spices like turmeric and black pepper offer anti-inflammatory benefits. The combination of vegetables provides different nutrients, making it a well-balanced meal option.
Mixed Vegetable Sagu
Ingredients
- 1 Onion (chopped fine)
- 1 cup Mixed Vegetables - chopped (Cabbage, French Beans, Chow Chow)
- 2 Carrots (chopped)
- 1 Potato (chopped)
- 1/4 kg Green Peas (shelled)
- Salt to taste
- 1/2 tsp Turmeric Powder
- Coriander Leaves (a bunch, chopped fine for garnishing))
- 1 tbsp Fried Cashew Nuts (for garnishing)
Spice Paste:
- 4 to 5 Green Chillies
- 1 tbsp Bengal Gram Dal (fried)
- 1/4 tsp Black Peppercorns
- 3 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1 Cinnamon (small stick)
- 2 to 3 Cloves
- 4 to 5 tbsp Fresh Coconut (grated)
For Tempering
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 Dry Red Chilli (halved)
- 1 tsp Black Gram Dal
- 1/2 tsp Asafoetida Powder
- Curry Leaves (a few)
Instructions
- Grind all the ingredients for the spice pate and set aside. Use very little water.
- Heat 2 tblsp ghee and add all the ingredients for tempering. When the mustards seeds splutter, add the chopped onion and saute for a couple of minutes.
- Add the chopped vegetables, green peas, salt, turmeric powder and sufficient water. Simmer till the vegetables are tender.
- Mix in the spice paste and simmer for a couple of minutes.
- Garnish with chopped coriander leaves and fried cashewnuts.
- Serve hot.
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Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. Make it up to a day ahead. Store in the fridge and reheat gently. Add fresh garnish just before serving. The flavors actually develop better the next day.
What can I substitute for fresh coconut?
Frozen grated coconut works well. You can also use coconut milk, though the texture will be different. Use about 1/2 cup thick coconut milk instead of grated coconut.
How spicy is this dish?
The heat level is moderate but customizable. Adjust the number of green chilies in the spice paste to match your preference. Start with fewer chilies if you’re unsure.
