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A fragrant and mildly spiced mixed vegetable curry from Karnataka, simmered in a creamy coconut and green chili masala. This classic side dish is the perfect partner for fluffy pooris, set dosas, or chapatis.
For 4 servings
Prepare the Coconut Masala Paste
Cook the Vegetables
Prepare the Tempering (Tadka)
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A fragrant and mildly spiced mixed vegetable curry from Karnataka, simmered in a creamy coconut and green chili masala. This classic side dish is the perfect partner for fluffy pooris, set dosas, or chapatis.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 270.11 calories per serving with 6.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Sauté Masala and Combine
Simmer and Finish
For a richer, restaurant-style sagu, add 1 tablespoon of poppy seeds (khus khus) and 5-6 cashews to the grinder with the coconut masala ingredients.
To make a 'White Sagu' (Vella Sagu), omit the turmeric powder and tomatoes. This version has a subtler flavor and is also a traditional preparation.
You can use a different mix of vegetables based on availability. Cauliflower, bell peppers, and sweet potatoes are also great additions. Adjust cooking times accordingly.
The diverse mix of vegetables like carrots, beans, and peas makes this dish an excellent source of dietary fiber, which aids digestion and promotes gut health.
Fresh coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a good source of energy.
This curry is a powerhouse of essential nutrients, including Vitamin A from carrots, Vitamin C from tomatoes, and various minerals from the assortment of vegetables.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress.
One serving (approx. 1 cup or 245g) of Vegetable Sagu contains around 250-300 calories. The exact count depends on the amount of oil and coconut used.
Yes, it's a nutritious dish packed with fiber, vitamins, and minerals from the variety of vegetables. The coconut provides healthy fats, and spices like turmeric and ginger offer anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
While fresh coconut is key to the authentic taste and texture of sagu, you can make a variation. A paste of soaked cashews or almonds can be used for creaminess, but the flavor profile will be different.
Vegetable Sagu is traditionally served with poori, set dosa, rava idli, or chapati. It also pairs well with plain steamed rice.
Leftover sagu can be stored in an airtight container in the refrigerator for up to 2-3 days. As it contains fresh coconut, it's best consumed fresh. Reheat thoroughly before serving.
Absolutely. A frozen mixed vegetable blend (carrots, beans, peas) works well. You can add them directly to the tadka and sauté for a few minutes before adding the masala, skipping the separate boiling step.