How to make Sagu | Sagu Recipe | Mixed Vegetable Sagu | Sagu for Dosa


how to make sagu


Many research studies have shown that eating adequate vegetables and fruits is necessary for good health. The sagu or mixed vegetable curry is one way to consume a lot of vegetables. It is nutritious, appreciation to the vegetables, which range from carrot to peas, capsicum to knol khol. Further, sagu is tasty too. All these traits of this food should make you eager to know how to make sagu.

For food like set dosa, poori and chapati, sagu is an excellent choice as a side dish. For masala dosa too, sagu is a good choice as a filling, particularly if you do not want to make the masala dosa curry. In this case, prepare the sagu with less water, so the sagu will be thick.

Here is another reason that would kindle your interest further to know how to make sagu: The sagu for dosa and other dishes is easy to make. In just a few, simple steps you can prepare the sagu or the mixed vegetable curry.


Vegetables in the sagu recipe give a lot of nutrition and, to some extent, taste too. However, much of the fine taste comes from the masala paste. You have to first fry items like fennel, cinnamon, clove, garlic and ginger. Then, add cashew nuts and poppy seeds and fry for a minute. Last, add the fried items to coconut, coriander leaves and green chilies and grind to make the paste.

In the sagu recipe, peas also plays a key role to step-up the taste of the sagu.

TIP
Fry items like fennel, cinnamon and clove in home-made ghee to make the sagu richer and tastier.

To save cooking time, cook the vegetables in a pressure cooker on one stove and fry the items like cinnamon on another stove.

Garnish sagu with fresh coriander leaves and a few drops of lemon juice.











jolada rotti
Jolada rotti or jowar roti, like methi chapathi, is said to offer excellent health benefits.




Servings: 

Ingredients for paste:

1. Coconut pieces 3 tablespoons
2. Roasted chana 1 tablespoon
3. Cashews 10-12
4. Poppy seeds 1 teaspoon
5. Saunf 1 teaspoon
6. Cloves 1, Cinnamon 1/2" piece
7. Ginger 1/2" piece
8. Garlic cloves 2
9. Green chili 1 or to taste
10. Coriander leaves 4-5 sprigs

Ingredients for Sagu:

1. Capsicum, chopped, 1/4 cup
2. Frozen peas, thawed, 1/4 cup
3. Green beans, carrot, knol khol, potato,  chow-chow, 1 cup
4. Onion, chopped, medium size 1
5. Tomato, chopped, medium size 1
6. Oil 1 tablespoon
7. Mustard 1/4 teaspoon
8. Turmeric few pinches
9. Chili powder 1/4 teaspoon
10. Salt to taste
11. Water about 1-and-1/2 cup

How to make Sagu?


how to make sagu video

1. Add all vegetables, except peas and capsicum to a pressure cooker.

Add about 1/2 cup of water.
2. Pressure cook for one whistle.
3. Heat a few drops of oil in a kadai.
4. Add saunf, cinnamon, clove, ginger and garlic.

Fry till saunf turns golden brown.
5. Add roasted chana, cashews and poppy seeds.

Fry for a minute.
6. Add fried items, coconut, chili and coriander leaves to a mixer jar.

Grind to a fine paste.
7. Heat oil, in a large kadai, till it becomes hot.
8. Add mustard.

Wait till it splutters.

Add onion. Mix.
9. Add capsicum.

Fry till the onion becomes soft.

Add tomato.

Fry till the tomato becomes soft.

Add turmeric and chili powder. Mix.
10. Add the paste and water. Mix.

Add the cooked vegetables. Mix.

Add salt and peas. Mix.
11. Cover  and cook till there is no raw smell.

Switch off the stove.

Sagu or mixed vegetable curry is ready.

how to make sagu final


TIPS How to make Sagu
1. If you are using fresh peas, instead of frozen peas, add them in Step 1. 
2. Finely chop fresh spring onion and sprinkle it on the sagu to make it tastier.
3. Add sprouted moong to the sagu to make it more nutritious.