Tiffin Sidedish Vegetable Sagu / Saagu - Excellant Sidedish for Idiyappam, Idli, Dosa and Poori

Vegetable Sagu is one of the popular traditional dishes served as a sidedish or gravy with South Indian breakfasts such as idli, dosa, kaldosai, idiyappam and North Indian  items such as chapathi, poori, phulka, roti, etc. Saagu is a healthy sidedish with good calorific value  because it contains vegetables good for growing children and  adoloscents. 

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Ingredients to prepare Vegetable Sagu

1 cup of vegetables (carrot, beans, potato, green peas)
1 cup grated coconut
1 tbsp coriander powder
4 green chillies
1/2 tsp Saunf
2 cloves
A sprig of curry leaves
A small bunch of coriander leaves
3 tbsp oil
salt to taste

Procedure to prepare Vegetable Sagu

1. Cut all the vegetables to small pieces, pressure cook this by adding enough water for 2 whistles. 

2. Grind the coconut, green chillies coriander leaves, and salt. You can also add water while grinding. 

3. Heat oil in a kadai, add the saunf and cloves add chopped onions saute well.

4.  Add the ground paste and cooked vegetables, add coriander powder mix well and let it blend well. After it is well cooked add the remaining coriander leaves. 

Now the vegetable saagu is ready to be served with Chappathis, dosas, pooris, etc.

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