Vegetable Sagu (Veg Sagu)

Vegetable sagu is a popular side dish recipe from Karnataka prepared with mixed vegetables, and freshly ground masala made of coconut, coriander, fried gram, poppy seeds, and spices. Veg Saagu is typically served with poori, set dosa, chapati, and rava idli.

Ingredients

• Green Masala Paste Ingredients: Use fresh/frozen grated coconut, green chilies, ginger, garlic, putani (dalia), poppy seeds (khus khus), coriander seeds, mint (pudina) leaves, cumin seeds, cinnamon, cloves, cardamom, and water.
• Vegetables: I used onions, carrots, beans, green peas, and potatoes.
• Oil: You can use any cooking oil. For best results, use ghee.
• Tempering Ingredients: used mustard seeds, urad dal, and curry leaves.

How to Make Vegetable Saagu

Chop all the vegetables. Transfer the chopped veggies like carrots, green beans, potatoes, green peas, 1 cup of water into a pressure cooker. Add a little salt and a pinch of turmeric. Pressure Cook for 1 whistle.

Note: Ensure the veggies are cooked right, neither uncooked nor too mushy. You can also steam the veggies in the cooker or microwave.

Meanwhile, In a blender, add all the ingredients listed under "for grinding" like coconut, green chilies, ginger, garlic, coriander leaves, mint leaves, putani (dalia), poppy seeds (khus khus), cumin seeds, cinnamon, cloves, cardamom, and little water to a smooth paste. Keep aside.

Heat oil in a kadai, once hot, add mustard seeds and urad dal. Saute for a few seconds till the dal turns light brown.

Then, add curry leaves and finely chopped onions. Saute until they turn translucent.

Then add the ground masala and saute for 2-3 minutes until the raw smell of the paste disappears.

Add the cooked veggies along with the water and mix well. At this stage, add more water if required to adjust the consistency and salt to taste.

Bring the mixture to a boil for 1-2 minutes on low heat. Delicious vegetable sagu is ready. Enjoy it with poori, chapati, or rava idli.

How to Serve Vegetable Sagu

Serve this Karnataka-style vegetable sagu with piping hot poori, chapati, rotti, or rava idli.

Tips to Make the Best Vegetable Sagu

• Adding khus khus is optional; however, it enhances the taste and richness of the gravy.
• Ensure the vegetables are cooked right. If they are overcooked, the sagu will turn mushy.

Variations

• Dont have Fried gram (putani): You can substitute fried gram with cashews. You can add it with fried gram to make the sagu richer.
• No whole spices: Instead of whole spices, cumin seeds, cinnamon, cloves, and cardamom, you may replace them with garam masala powder.
• Add Other Vegetables: You can also use other veggies like cauliflower, broccoli, knol knol, or chow chow.
• Protein Rich: I sometimes add paneer cubes to make it a protein-rich curry.
• No Onion No Garlic: If you want to make this veg sagu without onion and garlic, simply skip them.

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