How To Make Vegetable Sagu | Khurma

Mixed Veg Saagu | Kurma Recipe For Dosa, Idli and Pori

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Total Time: 30 Minutes
Cuisine Type: South Indian
Serving: 4
Course Type: Gravy

Ingredients:

Vegetables:
Cluster Beans – Small portion, chopped
Carrot – Small portion, chopped
Potato – Small portion, chopped
Chow chow – Small portion, chopped

For Masala Paste:
Coconut – 1 cup, grated
Ginger – 2 Inches
Garlic – 5 - 6 clove
Green Chillie – As required
Cinnamon – 1 Inch
Clove – 4 – 5
Onion – 2 medium sized, chopped
Bengal Gram – ¼ Cup
Water – As required
Coriander – 1 Handful
Others:
Salt (White or Himalayan Pink) – To taste
Oil – For seasoning
Method of Preparation: Vegetable Sagu / Khurma

Step 1
Add all the veggies of your choice with some salt and pressure cook them for 10 minutes or 1 Whistle. 

Step 2
Grind all the ingredients – Coconut – 1 cup, grated, Ginger – 2 Inches, Garlic – 5 - 6 clove, Green Chillies – As required, Cinnamon – 1 Inch, Clove – 4 – 5, Onion – 2 medium sized, chopped, Bengal Gram – ¼ Cup, Water – As required, Coriander – 1 Handful and grind it to a  smooth paste and keep it aside.  

Step 3
Add the masala paste to the cooked vegetables and mix it well.

Step 4
Allow the mixture to boil for 5 minutes.
Step 5
Add water to get the consistence.
Step 6
Take a pan to prepare tempering. Add oil, mustard seeds and curry leaves to the pan and stir it for 2-3 minutes.
Step 7
Add the tempering mixture to the sagu / khurma.

Your yummy Vegetable Sagu / Khurma is ready to serve!

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