Veg Saagu | Karnataka style Vegetable Saagu
a gently spiced, creamy coconut-based vegetable curry tha tpairs perfectly with pooris, set dosa, chapatis, or even a bowl of hot steamed rice.
Servings 4
Ingredients
- 1 carrot, diced
- 1 potato, diced
- 7 to 8 French beans, chopped
- ½ cup peas
- 1/2 onion, chopped
- 1 tomato, chopped
- ½ tsp turmeric
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- a pinch of asafoetida (hing)
- few curry leaves
- salt to taste
for masala paste
- 1/3 cup fresh coconut
- 6 cashew nuts
- 2 tbsp roasted gram (dalia)
- 1 tsp poppy seeds
- ¼ tsp black pepper
- 1 tbsp coriander seeds
- 2 green cardamom
- 1 inch cinnamon stick
- 3 cloves
- 1/2 inch ginger
- 3 garlic cloves
- 2 to 3 green chillies
- ½ onion
- ¾ cup coriander leaves
- 4 to 5 mint leaves
Instructions
- Steam carrots, French beans, potato and peas until they are cooked but firm.
- In the meantime blend coconut, roasted gram, cashew, poppyseeds, black pepper , coriander seeds, cardamom, cinnamon, cloves, , ginger,garlic, green chillies, onion, coriander leaves and mint leaves to a fine paste. Set this aside.
- Heat oil in a pan. Add mustard seeds and cumin seeds. When they splutter, add a pinch of hing and curry leaves. Add the finely chopped ½ onion and sauté until soft and translucent.
- Add thechopped tomato and sauté until it turns mushy
- Now add the prepared masala paste and sauté for 2–3 minutes until the raw smell disappears.
- Add turmeric powder, salt, and the steamed vegetables. Mix well.
- Pour water as required to adjust the consistency of the gravy.
- Cover and cook on low heat for 5–7 minutes, allowing the flavors to blend.
- Serve hot with poori, set dosa, chapati, or even rice.