Vegetable Sagu Recipe – Karnataka Style Saagu Recipe For Poori, Set Dosa, Rava idli

Sagu is the most popular side dish for poori, set dosa, rava dosa and even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu. It is served along with coconut chutney. In Kannada Sagu means Kurma. Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.

In some places, potato sagu is served instead of vegetable sagu. During avarekalu season ( Field beans), avarekalu sagu is served. Recently I got this recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red. But I wanted to try the hotel style sagu recipe. So I chose the green version and tried it for Ragi Poori. It came out really well. In some hotels, sagu looks red in color. To make that, use byadgi red chilli / Kashmiri red chilli while grinding masala or use red chilli powder.

Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color and texture and posting it confidently. The flavor and texture of this sagu is very similar to south Indian veg kurma. Coconut, poppy seeds are the most important ingredients. It forms the base for this gravy. You could find many variations in sagu masala. But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.

Saagu recipe / mixed vegetable sagu recipe

Saagu recipe / mixed vegetable sagu recipe Karnataka style mixed vegetable sagu recipe – side dish for poori, set dosa, rava idli and rava dosa

Cuisine: Karnataka

Category: Side dish for poori, dosa

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250 ml

Mixed vegetables – 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
Big onion – 1 no
Tomato – 1 small ( optional)
Salt & water – as needed

To Grind

Grated coconut – 1/4 cup
Green chillies – 3 nos ( use 2 for less spicy taste)
Poppy seeds/Khus Khus – 1.5 tsp
Fried gram dal – 1.5 tsp
Big onion – 1/2 no (medium sized)
Coriander seeds – 1/2 tsp
Ginger – 1/2 inch
Garlic cloves – 2 nos
Cumin seeds – 1/4 tsp
Cinnamon – 1 inch piece
Cloves – 2 nos
Cardamom – 1 no
Coriander leaves – 1 tbsp
Tamarind – A pinch (Optional)

To Temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Curry leaves – Few

HOW TO MAKE VEGETABLE SAGU – METHOD

Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.

Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves. Add the finely chopped onion and saute till transparent.
Add the chopped vegetables and required salt. Mix well and add ground paste. Saute till raw smell goes off.
Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
Enjoy !