I tried potato saagu a while back and loved it. However, I never knew it was a Karnataka / Mangalore dish. Ever since Sia announced her RCI event, its been nagging at the back of my head, constantly coming back during the weekend when I try to decide what to make. Finally, last weekend, I took the plunge and browsed through the blogs she had listed in her event announcement. The first one itself did not disappoint me. Ramya’s Mane Adige is a chock full of awesome Karnataka recipes and I found just the one! I tweaked the recipe a little bit depending on the ingredients I had in hand.
Mixed Vegetable Saagu Recipe
Serves: 2Recipe adapted from Mane AdigeWhat I Used:1 cup chopped mixed vegetables (I used beans, carrots, peas and potatoes)4 tbsp thick coconut milk4 shallots, finely chopped (or use 1 small onion)A generous pinch of hing /asafoetida / perungaayamA pinch of turmericSalt to taste tasteFor Masala:2 tbsp grated coconut (fresh or frozen)A 1″ cinnamon stick3 cloves4 black peppercorn (or 1/2 tsp crushed pepper/pepper powder)1 tsp grated ginger2 shallots / small onions2 tsp Pottukadalai / chana dahlia / split chickpeas2 green chilies (adjust to taste)For Tempering:1 tbsp oil1/4 tsp mustard seedsA few curry leavesHow I Made It:1. Cook the vegetables in a closed pan until soft with very little water. Don’t cook them too mushy.2. Grind the ingredients listed under ‘For Masala’.3. Heat oil in a pan and add the ingredients listed under ‘For Tempering’. When the mustard seed start spluttering, add the chopped shallots or onion. Fry until golden brown. Add turmeric powder and hing to this.4. Next add the ground masala and fry for another minute or so before adding the cooked vegetables.5. Add 1 cup water and let the curry simmer for about 5 mins. You can adjust the consistency at this stage by adjusting the water. Add salt.6. Turn off heat and pour the coconut milk over the curry. Mix well.
Prathibha says
April 1, 2010 at 1:18 pmohh..Mixed veg saaagu.??
I just love to eat this with set dosa,aval dosa and poori..and yeah this is very much originated one from karnataka..
Appu says
April 1, 2010 at 1:18 pmGood one…yes, traditionally from Karnataka. Actually, the authentic saagu has poppy seeds in the masala. Unfortunately, since this is not available in Singapore, we have to do without it. But, believe me, the poppy seeds give it such a different taste.
Also, fresh curds can also be used as a substitute for coconut milk.
Bharathy says
April 1, 2010 at 1:18 pmGIIIRLS!!!!
…My Sis made this for me, the very day we met in Kottayam this Summer!!…amn't I LUCKY? 😉
Bookmarked. sweetie..Should make this along with Set Dosa, one day!!
Sig says
April 1, 2010 at 1:18 pmExcept for the pottukadala part, it is very similar to some Kerala veggie curries isn't it?
Nags says
October 27, 2009 at 6:07 amThat's so great Rekha 🙂 Thanks a ton for dropping me a line 🙂
Rekha says
October 27, 2009 at 6:05 amI made this today for dosas and turned out really delicious…all of us loved it.
Soma says
August 3, 2009 at 2:35 pmWhen i read the title, i thought u cooked "sago"(sabudana).. LOL . This is like a perfect homecooked comfort food.
Sig says
August 2, 2009 at 6:30 pmExcept for the pottukadala part, it is very similar to some Kerala veggie curries isn't it?
Saee Koranne-Khandekar says
August 2, 2009 at 4:13 pmThat looks really nice and creamy. I'd eat that with anything–naan, appam, bread even. Lovely recipe!
Arch says
August 2, 2009 at 9:57 amThis reminds me of the darshinis in bangalore with those fat little set dosas…potato saagu with pooris is the perfect sunday brunch !
Red Chillies says
August 1, 2009 at 8:04 pmI make saagu too and this with Poori or Dosa makes a deadly combination.
jayasri says
August 1, 2009 at 12:37 pmi too make this , of course use poppy seeds with little difference, absolutely from karnataka, miss darshinis set dosa with saagu, i usually make it with pooris & chapatis
DEESHA says
August 1, 2009 at 5:04 amIn Karnataka. esp Bangalore, ppl don't add coconut milk & yes poppy seeds are a must .. I should try cicinut milk next time. I am sure it would have taken the dish to the next level
Nags says
August 1, 2009 at 2:08 amSis, I did, didn't I? I used poppy seeds then. was a slightly different saagu recipe, actually 😀
Sonu – apparently, if you take poppy seeds and go a drug test, you will test positive. Spore govt doesn't like that 😀
Sonu says
August 1, 2009 at 1:09 amYour saagu looks so creamier and delicious! I wonder…why you ppl r not allowed to use poppy seeds in S'pore? Any reason?
Anyway, bookmarked this saagu. 🙂
Mangala Bhat says
July 31, 2009 at 6:08 pmLooks too good !!!:P
Parita says
July 31, 2009 at 5:36 pmCreamy and delicious, perfect for rotis!
sandhya says
July 31, 2009 at 4:48 pmmust taste delicious with the coconut milk in it… i got introduced to saagu when i wan in blore, quite similar to veg kurma rt?
Sakshi says
July 31, 2009 at 2:15 pmMere Ko Saagu kya hai nahi pata…shame shame on me!
Siri says
July 31, 2009 at 2:05 pmWow, the curry lookkss soo yumm!! 🙂
Siri
A_and_N says
July 31, 2009 at 1:03 pmAaaah, I miss all the Darshinis in Bangalore 🙁
sangi says
July 31, 2009 at 12:16 pmThanks for stopping by simply delicious…u have a gr8 space here!
Vegetable saagu looks soooo delicious!
adding split chickpeas is new to me…nxt time
will try ur recipe…tnx dear
MeetaK says
July 31, 2009 at 11:44 amthis really sounds deliciously scrumptious.
Bharathy says
July 31, 2009 at 10:30 amGIIIRLS!!!!
…My Sis made this for me, the very day we met in Kottayam this Summer!!…amn't I LUCKY? 😉
Bookmarked. sweetie..Should make this along with Set Dosa, one day!!
My Experiments with Cooking says
July 31, 2009 at 10:21 amDo you mind if I try it right away? Mixed vegetable is my kinda thing!(throw in whatever you have :D)
SJ says
July 31, 2009 at 9:57 amCopy paste Appu. I don't use coconut milk, I use curds! And yes, since we are drug addicts we have poppy seeds at home so my sagu is extra tasty lalalalalalaa…
Nags says
July 31, 2009 at 7:10 amAppu – I actually had poppy seeds but Ramya's recipe didn't mention it. Also, she had added cashew nuts to the gravy which I didn't have so added coconut milk instead. I used poppy seeds in my potato saagu 🙂
Appu says
July 31, 2009 at 7:09 amGood one…yes, traditionally from Karnataka. Actually, the authentic saagu has poppy seeds in the masala. Unfortunately, since this is not available in Singapore, we have to do without it. But, believe me, the poppy seeds give it such a different taste.
Also, fresh curds can also be used as a substitute for coconut milk.
RAKS KITCHEN says
July 31, 2009 at 6:26 amSounds good, asafetida addition is new to me,more like kurma!
Divya Kudua says
July 31, 2009 at 5:05 amI have heard so much about Saagu..after going through the ingredients I feel its quite similar to the Veg Kurma that I make..:).
Aparna says
July 31, 2009 at 5:03 amJust saw your tweet.
Looks lovely, like a veggie korma of sorts. I know I'll like this one.
Prathibha says
July 31, 2009 at 5:02 amohh..Mixed veg saaagu.??
I just love to eat this with set dosa,aval dosa and poori..and yeah this is very much originated one from karnataka..