Mixed Vegetable Sagu | Karnataka Style Vegetable Stew

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For this week’s Blogging Marathon #114, when Valli published the themes and I saw “Bring on The Curry!”, I picked it up right away. I struggle with making curries especially for dinner. For lunch, we have a standard rice-curry-fish-stir fry combo, that is still manageable, but for dinner, to keep the folk’s interest, it is a tough task. Anything non-veg gets accepted with gusto but when it comes to vegetarian fare, I have a roller coaster ride. I guess anybody with a carnivorous family would agree to this.

 

So you can imagine my excitement, when I made this sagu and it got wiped up from the plate. Such a joyous moment! A sagu is a rich gravy that is very specially made in Karnataka, usually eaten with set dosa or pooris. When you go through the list of ingredients, you may figure out the richness. The coconut and the cashews used gives it a very “kurma” feel. You can use your choice of vegetables. I would have added potatoes, which I ran out of in my pantry while I shot this gravy. We made thick dosas of the dosa batter we had in had and enjoyed this gravy along with it. I can only imagine how amazing this would be with some flaky Kerala porottas – truly delicious! I must say it is a really delicious curry, that will not make you miss your meat. 😉 Off to the recipe…

 

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5 from 1 vote

Mixed Vegetable Sagu | Karnataka Style Vegetable Stew

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1/2 cauliflower cut into florets
  • 2 carrots chopped
  • 1/2 cup frozen green peas
  • 1/4 tsp turmeric powder
  • Salt to taste
  • TO GRIND:
  • 1/2 cup fresh coconut
  • 10 cashews soaked in water
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 inch pc ginger
  • 4 cloves garlic
  • A handful of mint leaves and coriander leaves
  • 2 cloves
  • 3 cardamom
  • 1 star anise
  • 4 shallots
  • 2 green chillies
  • FOR TEMPERING:
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 3 dry chillies
  • 1 sprig curry leaves
  • 1/4 tsp garam masala

Instructions

  • Pressure cook the cauliflower and carrots with little water, turmeric and salt on medium flame on one whistle. Allow the pressure to go by itself. Add the frozen green peas into it and close.
  • Grind all the ingredients under "for grinding" into a smooth paste.
  • Add the paste into the cooked vegetables and simmer till the raw smell is gone. Sprinkle the garam masala and switch off.
  • Heat ghee, splutter the cumin. Add the dry chillies and curry leaves, fry slightly and add back to the gravy.

Notes

This gravy thickens as it sits. Adjust with hot water.

 

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Join the Conversation

  1. A very comforting and tasty dish…great with flatbread or rice 🙂

  2. With all those spices , I am sure the curry would be a hit , no wonder it got polished off ! I love Kerela food – I mean the vegetarian ! The idea of parotta appeals me and now I am craving to enjoy the meal .

  3. 5 stars
    Bring on the sagu … we love this with poori / rava idlis or even set dosas. The gravy has turned out wonderfully rafee

  4. I agree the coconut and cashews definitely add the extra oomph to this already delicious sagu.

  5. this looks so delicious rafida! my favourite too!

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