Vegetable Saagu


Vegetable saagu is a famous dish from Karnataka in which loads of vegetables are cooked in a creamy coconut-coriander base. It is usually served with poori, roti or dosa. My favourite combo is poori-saagu and neer dose-saagu.

Every household has their own version of making the masala or spice mix for saagu. This is my version of this flavourful, creamy, healthy dish that is a regular in my kitchen. You may use the vegetables that I have mentioned or may change it as per your preference. For example, cauliflower, cabbage, turnip etc. tastes great in this dish too. A go-to dish when I have a bit of this and bit of that vegetables left in my refrigerator. Do try my version of saagu and let me know how you like it.

 

 

Ingredients:

For the gravy:

Potato – 1 large, diced
Carrot – 1 large, diced
Capsicum – 1 large, diced
Green peas – ½ cup
Beans – 10-12, cut into 1 inch piece
Onion – 1 medium, finely chopped
Tomato – 1 small, finely chopped
Oil – 2 tbsp
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Split black gram or urad dal – 1 tsp
Bay leaf – 1
Curry leaves – a few
Salt to taste

For grinding together:

Coconut – ¼ cup, grated
Ginger – ½ inch piece
Garlic – 1-2 cloves
Onion – 1 small
Green chilli – 2-3 or as per taste
Cumin seeds – 1 tsp
Cinnamon – 1 small piece
Cloves – 2-3
Coriander leaves – a handful
Mint leaves – a few (optional)
Roasted Bengal gram – 2 tbsp

Method:

To make the masala paste:

  1. Soak poppy seeds in some water for 30 minutes
  2. Roast the onion on open flame until lightly charred (you may skip this step but roasting gives a very nice smoky flavour to the dish)
  3. Grind the roasted onion and soaked poppy seeds with rest of the ingredients into a smooth paste using some water

To make saagu:

  1. Heat oil in a pan or kadhai. Add mustard seeds and let it splutter
  2. Add bay leaf, curry leaves, cumin seeds, urad dal and fry for a few seconds
  3. Add onion and fry until it is translucent
  4. Add tomatoes and fry until it is soft
  5. Add the ground paste and saute for few minutes (until the raw smell of the masala disappears)
  6. Add the vegetables and some water
  7. Check for seasoning and bring to a boil
  8. Simmer for 10-15 minutes until the vegetables are completely done and the saagu thickens slightly
  9. Serve hot with poori, roti or dosa

Notes:

  • You may use raw onion for the masala, but roasting them gives a very nice smoky flavour to the saagu
  • Use vegetables of your choice. For example, cauliflower, cabbage, turnip etc. tastes great in this dish

 

Roast the onions and use in the masala paste

Roast the onions and use in the masala paste

 

Fry onions until translucent

Fry onions until translucent

 

Add tomatoes and cook until soft

Add tomatoes and cook until soft

 

Add the ground paste and cook

Add the ground paste and cook

 

Add vegetables and water, and simmer

Add vegetables and water, and simmer

 

Neer dose served with saagu

Neer dose served with saagu

 

Leave a comment

Your email address will not be published. Required fields are marked *