Mixed Vegetable Sagu
Mixed Vegetable Sagu is a South Indian curry with veggies cooked in a simple coconut sauce/ gravy. It is typically served with paratha or poori but can be served with rice too.
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Ingredients
For the Spice Paste:
- 3~4 Green Chilies, chopped
- 1 tbsp Fried gram (Dalia, putnalapappu) or Cashews
- ¼ tsp Black Peppercorns
- 1 tsp Cumin seeds
- 3 tsp Coriander seeds
- 1" Cinnamon stick
- 2~3 Cloves
- ¼ cup Fresh grated coconut (thaw, if frozen)
For Sagu:
- 2 tbsp Ghee or Canola Oil
- 1 tsp Mustard seeds
- 1 Dry Red Chili, halved
- 1 tsp urad dal
- ½ tsp Hing or Asafoetida powder
- 8~10 curry leaves
- 2~3 cups Chopped Mixed Veggies*
- 1 Medium Potato, peeled and chopped
- ½ tsp Turmweic powder
- To taste salt
- 2 tbsp Cilantro, chopped
Instructions
- Grind the ingredients for the 'Spice paste' until smooth using just enough water. Set aside.
- In a large saucepan, heat ghee/ oil and add mustard seeds, red chili, urad dal, hing and curry leaves. Once the seeds start to splutter, add the veggies, turmeric and salt.
- Saute for couple of minutes, then add 1 cup of water. Cook till the veggies are tender, about 8~10 minutes.
- Add the spice paste and mix well. Add more water if the curry seems too dry. Simmer for a couple of minutes.
- Garnish with chopped cilantro and serve hot with roti, poori or rice.
Notes
- I used frozen mixed veggies which has green beans, carrot, green peas and corn. Feel free to use cabbage, chayote squash etc.
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