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A creamy and aromatic mixed vegetable curry from Karnataka, made with a coconut and spice paste. This versatile side dish is the perfect accompaniment for pooris, chapatis, and dosas.
For 4 servings
Prepare the vegetables. In a pot, add the diced carrots, beans, potatoes, and peas. Cover with water and a pinch of salt. Boil for 8-10 minutes or until the vegetables are tender but still hold their shape. Drain and set aside.
Prepare the masala paste. In a blender, combine the grated coconut, green chilies, ginger, garlic, cinnamon stick, cloves, cardamom pods, poppy seeds, fried gram dal, and about half of the coriander leaves (¼ cup). Add ¼ cup of water and grind to a very smooth paste. Add a little more water if necessary to facilitate grinding.
Sauté aromatics. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Then, add the curry leaves and sauté for 30 seconds until fragrant.
Cook the base. Add the finely chopped onion to the pan and sauté for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
Cook the masala paste. Add the ground masala paste to the pan. Cook on medium-low heat for 5-7 minutes, stirring frequently, until the raw smell disappears and the paste becomes fragrant. You may see oil starting to separate from the sides.
Combine ingredients. Stir in the turmeric powder. Add the boiled vegetables and gently mix to coat them well with the masala paste.
Simmer the saagu. Pour in 1.5 cups of water and add salt to taste. Stir everything well. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
A creamy and aromatic mixed vegetable curry from Karnataka, made with a coconut and spice paste. This versatile side dish is the perfect accompaniment for pooris, chapatis, and dosas.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 266.95 calories per serving with 5.11g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner.
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Finish and serve. Turn off the heat. Stir in the fresh lemon juice. Garnish with the remaining chopped coriander leaves. Serve hot with poori, chapati, or dosa.
For a richer, creamier texture, add 8-10 soaked cashews to the blender while making the masala paste.
Feel free to use other vegetables like cauliflower florets, bell peppers, or sweet potatoes. Adjust boiling time accordingly.
Add 1-2 dry red chilies along with the mustard seeds during the tempering for an extra layer of heat.
Add a pinch of sugar or jaggery along with the salt to balance the flavors and give it a subtle sweetness, typical of restaurant-style preparations.
The diverse mix of vegetables like carrots, beans, and peas makes this dish high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Vegetables are a powerhouse of essential nutrients. Carrots provide Vitamin A, beans offer folate, and peas supply Vitamin K and manganese, all contributing to overall well-being.
Key spices used in the masala, such as turmeric (curcumin), ginger (gingerol), and garlic, are known for their potent anti-inflammatory compounds that can help reduce inflammation in the body.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy.
Vegetable Saagu is a classic side dish from Karnataka and pairs wonderfully with poori, chapati, set dosa, rava idli, and even plain steamed rice.
Yes, it is quite healthy. It's packed with a variety of vegetables, providing essential vitamins, minerals, and dietary fiber. The coconut provides healthy fats, but should be consumed in moderation if you are calorie-conscious.
A typical serving of Vegetable Saagu contains approximately 250-300 calories. The exact count can vary based on the amount of oil and coconut used, and the specific vegetables included.
This recipe is naturally vegan as it uses vegetable oil and does not contain any dairy or animal products. If a variation suggests ghee, simply continue using oil.
Store any leftover saagu in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave.
To thicken a watery saagu, you can simmer it uncovered for a few more minutes to allow excess water to evaporate. Alternatively, make a slurry with 1 teaspoon of gram flour (besan) and 2 tablespoons of water, stir it into the curry, and cook for another 2-3 minutes until it thickens.
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