Vegetable Sagu | Karnataka style Sagu For Set Dosa, Poori
Sagu is a famous preparation in Karnataka generally served with Set Dosa, Poori or Chapati. A simple to prepare, coconut based vegetable gravy, serves as a very delicious side dish. This has been my favorite side for set dosa and poori since my childhood especially when it's made by my mother. She makes it super yummy!
Here, I am sharing my mother's sagu recipe along with a little of my own variations.
Do checkout my hotel style set dosa recipe here:
1 Big Chayote squash/Chow chow
1 Big Potato
¼ Cup Green Peas (frozen or fresh)
2 cups water
1½ Tsp Salt
½ Cup grated Coconut
3 Tbsp Roasted Chana dal
½ inch ginger
2 Cloves garlic
4 Pepper balls
Small stick cinnamon
3 Green chillies
1 Tsp Poppy seeds/Khaskhas (Optional)
¼ Cup Coriander leaves
½ Cup water
For Making Sagu
3 Tbsp oil
½ Tsp Mustard
4-5 Curry Leaves
1 Tsp Salt
Finely chop all the veggies, beans, carrot, chayote squash and potato
Boiling the Veggies
Add all the veggies including peas to a pressure cooker.
Add 1/2 tsp salt and 2 Cups water
Pressure cook for 2 whistles.
Strain the water from veggies and save it for using it in sagu preparation.
Add grated coconut and all other ingredients of paste to a blender. Add 1/2 cup water and blend to a paste.
Making the Sagu
In a pan, add 3 tbsp oil. Warm it on medium flame.
Add the mustard.
When mustard splutters, add curry leaves.
Now add the blended paste and 1/2 cup water (Use the saved water from boiling veggies)
Stir and cook the paste for 7-8 mins.
Now add the boiled veggies, remaining water and 1 tsp salt.
Mix well and bring to a boil.
Vegetable sagu is ready to be enjoyed!
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