Mixed Vegetable Sagu

Mixed Vegetable Sagu / Kuruma is a popular and traditional combination for breakfast varieties like Set Dosa, Poori, Rava Idli, Chapathi/ Roti, Ghee Rice. Mixed Veg Sagu is must have side-dish served in most of the hotels in Karnataka. Combination of veggies like beans, carrot, cauliflower, cabbage, green peas, potato, knol khol( gedde kosu), chow-chow ( semme badane kai) are cooked in spices and coconut.

Ingredients :

• Chopped Mixed Vegetable - approx. 4 cups
• Onion - 1 medium-sized
• Tomato - 2 medium-sized
• Salt to taste
• Oil - 2 tbsp
• For Grinding :
• Grated Coconut - 1 cup
• Onion - 1 small
• Green chili - 4
• Oil - 1/2 tsp
• Ginger - 1 inch piece
• Garlic - 5 to 6 cloves
• Clove - 3
• Cinnamon - 1 stick
• Coriander - fist full

Method :

• For Grinding : 
• In a pan heat oil and fry roughly chopped onion and green chili.
• Once it cools down transfer to a mixer jar along with other ingredients mentioned for grinding except coriander leaves. 
• Add required amount of water and grind it to a fine paste.
• At last add coriander leaves and grind for half minute. Set aside.
• In the same heat oil and fry finely chopped onions till they are translucent.
• Add 3 cups of water and allow it to boil.
• Add chopped vegetable one-by-one starting with the vegetable which takes more time to cook. Ex : Knol khol followed by beans, chow-chow, potato, carrot, green peas, cauliflower and finally cabbage). 
• Add hot water if it evaporates during the process of cooking vegetables.
• Once the vegetables are almost cooked add chopped tomatoes, salt and coconut paste.
• Add water if its very thick and let it boil till all the veggies and spices get combined well and oil oozes out.
• Serve hot with any of your breakfast varieties.