Mixed Vegetable Sagu Recipe - Karnataka Style Vegetable Kurma Recipe
A delicious and spicy Mixed Vegetable Sagu Recipe from Karnataka, makes a perfect gravy recipe that you can serve for breakfast or dinner along with Puri or Mangalore Buns. Try it and we promise you will love it.
Karnataka Style Mixed Vegetable Sagu Recipe is an authentic kurma recipe from the Karnataka Cuisine. Many homes and even hotels in Bangalore prepare this kind of Kurma which is eaten along with dosa, idli, puri and even steamed rice.
The Mixed Vegetable Sagu Recipe is very simple to kurma and has a perfect blend of spices and coconut gives a rich curry base. You can mix and match your favorite vegetables to this sagu recipe and experiment with the look, taste and textures.
If you are looking for more breakfast recipes here are some of our favorites
- 1 Carrot (Gajjar) , cubed
- 1 Potato (Aloo) , cubed
- 1/2 cup Green beans (French Beans) , chopped into ½ inch size
- 1 Knol Khol (Ganth Gobi/kadam) , cubed
- 1/4 cup Green peas (Matar)
- 1 Onion , chopped
- 1 Tomato , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 4 teaspoon Oil , Ghee
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon White Urad Dal (Split)
- 4 Curry leaves
- Salt , to taste Ingredients for Sagu Masala
- 1/2 cup Fresh coconut
- 1 inch Ginger , chopped
- 3 cloves Garlic
- 1 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 tablespoons Roasted Gram Dal (Pottukadalai)
- 1 teaspoon Poppy seeds
- 2 Green Chillies
- 1/2 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 1 Star anise
- 1 Cardamom (Elaichi) Pods/Seeds
- 1/4 cup Coriander (Dhania) Leaves
- 1/4 cup Mint Leaves (Pudina)
How to make Mixed Vegetable Sagu Recipe - Karnataka Style Vegetable Kurma Recipe
To begin making the Karnataka Style Mixed Vegetable Sagu Recipe, begin by chopping all the vegetables and keeping it ready.
Place the cut vegetables into the pressure cooker except the green peas. Add 1/4 cup of water and pressure cook for 3 to 4 whistles. After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally. Keep the cooked vegetables aside.
We will now make the sagu masala. Into the mixer grinder, add the grated coconut, roasted gram dal, poppy seeds, coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, cardamom pods, javitri, ginger, garlic, green chillies, pudina leaves, coriander leaves and 1/2 cup of warm water.
Blend to make a smooth paste of the sagu masala ingredients. Keep aside.
Heat oil in a pan over medium heat; add the mustard seeds, urad dal and allow the dal to turn golden brown. Stir in the curry leaves and red chillies and saute for a few seconds.
Stir in the onions, Sauté the onions till it is translucent. Once that is done, add the tomatoes and saute them till it is soft.
Once the tomatoes turn soft, add te sagu masala and saute for a few minutes until the raw smell goes away.
Next add all the chopped vegetables and the steamed green peas. Add a cup or two of water, salt to taste and simmer the Mixed Vegetable Sagu for 5 to 6 minutes. Once done, turn off the heat and keep aside.