Sagu actually needs no introduction to any kannadiga. Mixed vegetable sagu is one of the most popular side dish in almost all restaurants in Karnataka that is usually served with chapathi, poori, set dosa, rava idly, rava dosa and many south Indian breakfast. It is a tasty and healthy side dish which is prepared with mixed vegetables.This not only tastes delicious but it is also a good way to add vegetables during the breakfast time.

Preparation time – 20 min

Cooking time – 15 min

Serves – 4

Ingredients – 

Mixed vegetables – 1  bowl chopped (carrot, potato, cabbage, french beans, green peas, cauliflower)

Mustard seeds – 1/2 tsp

Onion – 2 no’s chopped

Coriander – 1 bunch chopped

Salt to taste

Lemon juice – 1 tsp

To grind – 

Coconut – 1 cup  grated

Green chilies – 3 no’s

Clove – 4 to 5

Cinnamon – 1 or 2 small sticks

Poppy seeds/khus khus – 1 tsp

Roasted gram/fried gram – 2 tsp

Coriander – 1 bunch (optional)

Oil to fry

Method – 

To make or to prepare sagu –

Keep all the ingredients ready as shown in the above image. Chop all the veggie’s, rinse with water, drain the water in it and keep ready. Heat a pressure pan by adding oil in it, when it is hot add mustard seeds, allow it to splutter, add coriander and chopped onion. Saute, fry until it turns to translucent in a medium flame.

When onions are done add chopped veggie’s and saute , make a low flame.

Mean while.

Heat a kadai by adding 1 tsp of oil in it, when it is hot add clove, cinnamon and green chilies, fry for a while and set aside.

Add grated coconut, poppy seeds, roasted gram into the mixer jar, make a dry powder(so that poppy seeds get powdered) then add roasted ingredients, a bunch of coriander  into it and grind it to a fine paste by adding water, make a smooth paste.

Add grounded paste to vegetable mixture, combine altogether. Add salt to taste and 1 cup of water, pressure cook for 1 whistle and turn off the flame.

When pressure of the cooker settle down by its own, open the lid bring the curry to boil for a while (about 3 to 4 min) remove from the flame, Add 1 tsp of lemon juice, mix properly.

Delicious, aromatic sagu is ready to serve.

Enjoy sagu with chapati, poori , idli, dosa or with ant breakfast dish.

Note –  

This sagu would be slightly greenish because of green chilies and coriander in the recipe. If you want it to be red in color, skip green chilies and coriander, in the same recipe add red chillies and tomato while grinding the paste. Also, skip lemon juice if you add tomato.

You can add veggies of your choice like capsicum, chayote/chow chow.