Mixed Vegetable Sagu is a very aromatic South Indian curry prepared using mixed vegetables and various flavours, all incorporated into one rich, spiced coconut-based gravy. Traditionally, this is served along with dosas, idlis, or puris, and it's a favourite in Karnataka and neighbouring regions. The creamy gravy mixed with the colourful combination of vegetables makes mixed vegetables sagu a delicious and filling meal at any time. The mixed vegetable sagu recipe begins with a saut of onions, ginger, and garlic in oil or ghee until fragrant. Add potatoes, carrots, peas, beans, and cauliflower to this pan of vegetables, cooking until the vegetables are tender. Finally, it creates the base of its curry by grinding coconut, green chillies, and spices like cumin, coriander, and fennel. The paste is mixed with vegetables to produce an aromatic gravy that dresses well the vegetables. The dish typically gets flavoured by combining various garam masala or sagu masala with a slight touch of tamarind and its sourness for a mild tang. Then, temper the curry with mustard seeds, curry leaves, and dry red chillies to give it another flavour dimension. A mixed vegetable sagu is a versatile dish that can easily be adapted to any vegetables you choose, so you can enjoy whatever is in season or available. You can serve this sagu with hot crispy dosas or soft idlis or as a part of a nice hearty meal with your family, which will be comforting and satisfying yet healthy and full of flavour.

• Mixed vegetables
• 5 onion
• 1 tomato
• 1 tsp haldi
• Salt
• Lemon juice
• 1 sprig coriander leaves
• 3/4 cup grated coconut
• 2 tbsp chana dal
• 2 tsp soaked poppy seeds
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 3 stick cinnamon
• 4 cloves
• 1 star anise
• 2 cardamom
• Javitri
• 1 red chillies
• 1 inch ginger
• 4 garlic
• 6 green chillies
• 1 handful mint
• 4 tsp oil
• Curry leaves
• 1 tsp mustard seeds
• 1 tsp urad dal

• Mixed Vegetable Sagu recipe is absolutely wholesome! Start by chopping up your favorite mix of vegetables—beans, carrots, potatoes, peas, knol khol, or whatever you've got lying around.
• Variety is the spice of life, and in this case, it's also the key to making your sagu pop with color and flavour.
• Throw all your chopped veggies into a pot and make sure they're cut evenly so they cook perfectly together.
• While the veggies chill, heat up 3-4 teaspoons of oil in a pan.
• Toss in a teaspoon of mustard seeds and let them pop like firecrackers.
• Add a teaspoon of split urad dal and let it turn golden brown—it's all about that nutty crunch.
• Break a dried red chili into pieces, throw in some curry leaves, and let the magic happen as the spices sizzle and get super aromatic.
• Pour this tempering over the veggies; it's like giving them a head start in the flavour game.
• Now, let's talk about the real MVP—the masala paste.
• In a blender, combine ¾ cup grated coconut, two tablespoons of roasted chana dal, and two teaspoons of soaked poppy seeds.
• Add a teaspoon of coriander seeds, 1/2 teaspoon of cumin seeds, a 1-inch cinnamon stick, 3-4 cloves, a star anise, and two cardamom pods for that epic spice mix.
• You can also add in 2-3 dried kapok buds for that deep, earthy vibe.
• Add a 1-inch piece of ginger, 3-4 garlic cloves, and 2-3 sliced onions for a solid flavour base.
• Spice things up with 4-6 green chillies (adjust based on your spice tolerance), a handful of fresh mint leaves, and some coriander sprigs for freshness.
• Blend it all with a splash of water until you have a smooth, aromatic paste.
• Back to your veggies—add the tempering and give everything a good mix.
• Toss in a teaspoon of turmeric powder and some salt to taste, then mix well to coat the veggies.
• Add your masala paste and stir it in like you mean it; this is where the flavour explosion happens.
• Pour in some water to get your preferred consistency—thick and creamy or a bit more curry-like, up to you—and let the whole thing simmer for 15-20 minutes.
• The veggies will soak up all the spice, and the coconut will make everything silky smooth.
• Just before serving, squeeze in some fresh lemon juice for that tangy pop and garnish with chopped coriander leaves to keep things fresh.
• Serve hot with chapati, puri, or rice, and let the flavours do all the talking.
• This recipe of Mixed Vegetable Sagu is cozy, wholesome, and so ridiculously good you'll be scraping the pot clean!