Bili veg sagu recipe | How to make mixed vegetable white kurma | White kurma for dosa or poori or chapati
By Latha on December 20th, 2019
Bili veg sagu or mixed vegetable white kurma recipe explained with step by step pictures and video. This is a mixed vegetable kurma with white masala. This white sagu or kurma tastes good with either dosa or chapathi or poori or roti. White masala is prepared using cashew, fennel, poppy seeds and green chillies. White kurma is very easy to prepare and tastes too good. Bili sagu or white kurma can be served as an accompaniment with dosa or poori or chapathi. White kurma tastes too good and it has a mild taste.
White kurma is prepared using mixed vegetables. You can find 3 more mixed vegetable kurma recipes on this website like regular veg sagu, onion sagu, avarekalu sagu and vegetable kurma recipes.
I have tased this recipe in Tamil nadu hotels and also some Tamil based hotels in Kerala. They serve it along with appam and idiyappam (ottu shavige). I had a fair idea on the recipe and I new the taste. Then I started searching for the recipe on the internet. Finally I came out with this recipe, which I felt tastes exactly like how they serve in the hotel. Not many ingredients are used in the masala. But believe me this sagu or kurma tastes too good.
If you are looking for more curry recipes then visit our curries section. Now let us get on to the recipe.
I have made a video on this with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 20 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 big carrot
- 1 medium sized potato
- 10 - 15 beans
- 1/2 cup fresh green peas
- 1 onion
- 1 tbsp cooking oil / Ghee
- 1 bay leaf
- 2cm length cinnamon
- 4 - 5 cloves
- Salt as per your taste
- Few curry leaves
Ingredients for grinding:
- 3/4 cup grated coconut
- 12 - 15 cashews
- 1/2 tsp fennel seeds ir sompu
- 1 tsp poppy seeds / gasagase
- 1 - 2 green chili
- 1 tsp oil
Instructions for making white kurma:
- Chop all the vegetables. Take chopped carrot, beans, potato and grean peas in a pressure cooker.
- Add in a tsp of salt and a pinch sugar (optional).
- Also add in a cup of water, close the lid and cook the vegetables until soft by making 2 whistles. Follow open pot method, if you are not happy with the pressure cooking.
- Next heat a tsp of oil in a frying pan. And add in all the ingredients listed under "for grinding" except coconut as per the measurement.
- Roast ingredients until poppy seeds and fennel seeds start to pop. Immediately add in grated coconut. Fry for few seconds and switch off the stove.
- Wait until cool and take all the roasted ingredients in a mixe jar or blender.
- Make a fine paste by adding required water. Set it aside.
- Next heat 1 tbsp of oil in a wok or frying pan. Add in bay leaf, cinnamon and cloves.
- Add in chopped onions and fry until soft.
- Next add in cooked vegetables along with cooked water.
- Add in ground white masala. Also add in required water and adjust the consistency as per you choice. Sagu shall have thick gravy consistency. Please note, it will turn slightly thick once it is cool.
- Adjust the salt level. Please note we have already added some salt while cooking the vegetables. Bring it to boil and continue boiling for few minutes.
- At the end add in few curry leaves. Give a quick mix, boil it for few more seconds and switch off the stove.
- Serve it with dosa or poori or chapathi or rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
You might like this:
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!