Karnataka Style Mixed Vegetable Sagu Recipe
Glutenfree and vegan recipe
Servings: 4 people
Ingredients
Masala paste:
- Coconut - ¾ cup
- Garlic - 4-5 pods
- Ginger pieces - 1 tsp
- Green chilies - 3-4 nos
- Poppy seeds - 2 tbsp soaked in water for 30 minutes
- Cinnamon sticks -1 medium sized
- Green cardamom or yelakki - 2 pods
- Cloves - 2
For sagu:
- Mixed vegetable pieces - 2 cups carrot, french beans, peas, potato are pressure cooked
- Onion - 1 medium finely chopped
- Tomato - 1 small finely chopped
- Refined oil - 1 tbsp
- Mustard seeds - ½ tsp
- Bay leaf -1
- Salt as per taste
- Tamarind paste - 1 tsp
- Jaggery powder - ½ tbsp
- Coriander leaves - 2 tbsp chopped
- Water as required
Instructions
- For sagu masala: Take a mixer jar, make fine paste of coconut, garlic, ginger, green chillies, poppy seeds, cinnamon, cardamom, cloves with sufficient water. Keep this aside.
- Take a thick bottomed wok, heat oil, add mustard seeds, bay leaf saute well. Now add chopped onion and tomato, sauté well.
- When onion and tomato mixture gets cooked, add the ground sagu masala paste, sauté for a minute.
- Add vegetables, tamarind paste, salt, jaggery powder as per taste and add required quantity of water for thickness. Simmer until the sagu thickens or boil for 2 minutes with stirring. Add chopped coriander leaves and mix well.
- Quick and delicious Karnataka style mixed vegetable sagu or curry is ready to be served with poori, chapati, appam, dosa.
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Notes
Soaked poppy seeds helps in preparing a fine paste. The other method is by dry roasting poppy seeds instead of soaking them.
Adjust salt, jaggery and tamarind paste as per taste.
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