Vegetable Sagu (Karnataka Style)

karnataka style vegetable sagu served in a bowl

5 from 3 votes

Vegetable sagu is a popular side dish from Karnataka prepared with mixed vegetables, and freshly ground masala made of coconut, coriander, fried gram, poppy seeds, and spices.

Course Side Dish

Cuisine Indian

Keyword karnataka style veg sagu, mixed veg sagu recipe, vegetable sagu

Diet Gluten-Free, Vegan

Method Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 193kcal

Author Bhavana Patil

Ingredients

For Grinding

½ cup fresh coconut
2-3 green chilies
1 inch ginger
3 cloves garlic optional
½ cup coriander leaves
2 tablespoons mint leaves optional
2 tablespoons fried gram (dalia, putani)
1 teaspoon poppy seeds (khus khus)
½ teaspoon cumin seeds
½ inch cinnamon stick
2 cloves
1 cardamom
½-3/4 cup water for blending

Other Ingredients for Veg Sagu

2 tablespoons oil
½ teaspoon mustard seeds
1 teaspoon urad dal
1 sprig curry leaves
1 medium onion finely chopped, optional
2 cups mixed veggies (carrot, beans, potato, green peas)
1 cup water to cook the veggies
¼ teaspoon turmeric
salt to taste

Instructions

Stovetop Method

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, or 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.
Next, 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.

Notes

Variations

Dont have Fried gram (putani): You can substitute fried gram with cashews or use them alongside fried gram to make the sagu richer and more flavorful.
No whole spices: Instead of using whole spices like cumin seeds, cinnamon, cloves, and cardamom, you can substitute them with garam masala powder for convenience and a similar flavor.
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.

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.

Nutrition