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–+ servings

Vegetable saagu (sagu)

Shilpa
Vegetable saagu (sagu) 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.
5 from 2 votes
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Course Side Dish
Cuisine Indian, Karnataka
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Ingredients
  

FOR THE GRAVY:

  • 1 large potato diced
  • 1 large carrot diced
  • 1 large capsicum diced (I used red)
  • ½ cup green peas
  • ½ cup cauliflower
  • 10-12 beans cut into 1-inch piece
  • 1 medium onion finely chopped
  • 1 small tomato finely chopped
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp split black gram (urad dal)
  • 1 bay leaf
  • 5-6 curry leaves
  • Salt to taste

FOR THE MASALA PASTE:

  • ½ cup coconut grated
  • 1 tbsp poppy seeds
  • ½ inch ginger (or 1 tsp ginger paste)
  • 1-2 cloves garlic
  • 1 small onion
  • 2-3 green chilli or as per taste
  • 1 tsp cumin seeds
  • 1 small piece cinnamon
  • 2-3 cloves
  • A handful coriander leaves
  • A few mint leaves
  • 2 tbsp roasted Bengal gram (puthani)

Instructions
 

TO MAKE THE MASALA PASTE:

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

TO MAKE SAAGU:

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

Video

Notes

  • You may use raw onion for the masala, but roasting them gives a very nice smoky flavour to the saagu
  • You can make this base beforehand and store in the refrigerator for three to four days. You can also freeze the base masala for up to three months
  • Use vegetables of your choice. For example, cabbage, turnip, etc. tastes great in this dish
Nutrition Facts
Vegetable saagu (sagu)
Amount Per Serving
Calories 106 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 43mg2%
Potassium 322mg9%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 1866IU37%
Vitamin C 48mg58%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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