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You are here: Home / Mixed Vegetables / Mixed Vegetable Saagu Recipe-Vegetable Sagu Recipe

Mixed Vegetable Saagu Recipe-Vegetable Sagu Recipe

December 1, 2015 32 Comments

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: 2
Recipe adapted from Mane Adige

What I Used:
1 cup chopped mixed vegetables (I used beans, carrots, peas and potatoes)
4 tbsp thick coconut milk
4 shallots, finely chopped (or use 1 small onion)
A generous pinch of hing /asafoetida / perungaayam
A pinch of turmeric
Salt to taste taste
For Masala:
2 tbsp grated coconut (fresh or frozen)
A 1″ cinnamon stick
3 cloves
4 black peppercorn (or 1/2 tsp crushed pepper/pepper powder)
1 tsp grated ginger
2 shallots / small onions
2 tsp Pottukadalai / chana dahlia / split chickpeas
2 green chilies (adjust to taste)
For Tempering:
1 tbsp oil
1/4 tsp mustard seeds
A few curry leaves
How 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.
Serve hot with poori, chapati, roti or rice.

Also check out:
Potato Saagu Recipe.
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By nags Filed Under: Mixed Vegetables, Uncategorized

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Reader Interactions

Comments

  1. Prathibha

    April 1, 2010 at 1:18 pm

    ohh..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..

    Reply
  2. Bharathy

    April 1, 2010 at 1:18 pm

    GIIIRLS!!!!
    …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!!

    Reply
  3. Sig

    April 1, 2010 at 1:18 pm

    Except for the pottukadala part, it is very similar to some Kerala veggie curries isn't it?

    Reply
  4. Appu

    April 1, 2010 at 1:18 pm

    Good 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.

    Reply
  5. Rekha

    October 27, 2009 at 6:05 am

    I made this today for dosas and turned out really delicious…all of us loved it.

    Reply
  6. Nags

    October 27, 2009 at 6:07 am

    That's so great Rekha 🙂 Thanks a ton for dropping me a line 🙂

    Reply
  7. Soma

    August 3, 2009 at 2:35 pm

    When i read the title, i thought u cooked "sago"(sabudana).. LOL . This is like a perfect homecooked comfort food.

    Reply
  8. Sig

    August 2, 2009 at 6:30 pm

    Except for the pottukadala part, it is very similar to some Kerala veggie curries isn't it?

    Reply
  9. Saee Koranne-Khandekar

    August 2, 2009 at 4:13 pm

    That looks really nice and creamy. I'd eat that with anything–naan, appam, bread even. Lovely recipe!

    Reply
  10. Arch

    August 2, 2009 at 9:57 am

    This reminds me of the darshinis in bangalore with those fat little set dosas…potato saagu with pooris is the perfect sunday brunch !

    Reply
  11. Red Chillies

    August 1, 2009 at 8:04 pm

    I make saagu too and this with Poori or Dosa makes a deadly combination.

    Reply
  12. jayasri

    August 1, 2009 at 12:37 pm

    i 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

    Reply
  13. DEESHA

    August 1, 2009 at 5:04 am

    In 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

    Reply
  14. Sonu

    August 1, 2009 at 1:09 am

    Your 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. 🙂

    Reply
  15. Mangala Bhat

    July 31, 2009 at 6:08 pm

    Looks too good !!!:P

    Reply
  16. Nags

    August 1, 2009 at 2:08 am

    Sis, 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 😀

    Reply
  17. Parita

    July 31, 2009 at 5:36 pm

    Creamy and delicious, perfect for rotis!

    Reply
  18. sandhya

    July 31, 2009 at 4:48 pm

    must taste delicious with the coconut milk in it… i got introduced to saagu when i wan in blore, quite similar to veg kurma rt?

    Reply
  19. Sakshi

    July 31, 2009 at 2:15 pm

    Mere Ko Saagu kya hai nahi pata…shame shame on me!

    Reply
  20. Siri

    July 31, 2009 at 2:05 pm

    Wow, the curry lookkss soo yumm!! 🙂

    Siri

    Reply
  21. A_and_N

    July 31, 2009 at 1:03 pm

    Aaaah, I miss all the Darshinis in Bangalore 🙁

    Reply
  22. Bharathy

    July 31, 2009 at 10:30 am

    GIIIRLS!!!!
    …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!!

    Reply
  23. My Experiments with Cooking

    July 31, 2009 at 10:21 am

    Do you mind if I try it right away? Mixed vegetable is my kinda thing!(throw in whatever you have :D)

    Reply
  24. SJ

    July 31, 2009 at 9:57 am

    Copy 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…

    Reply
  25. Divya Kudua

    July 31, 2009 at 5:05 am

    I have heard so much about Saagu..after going through the ingredients I feel its quite similar to the Veg Kurma that I make..:).

    Reply
  26. Aparna

    July 31, 2009 at 5:03 am

    Just saw your tweet.
    Looks lovely, like a veggie korma of sorts. I know I'll like this one.

    Reply
  27. Prathibha

    July 31, 2009 at 5:02 am

    ohh..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..

    Reply
  28. sangi

    July 31, 2009 at 12:16 pm

    Thanks 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

    Reply
  29. MeetaK

    July 31, 2009 at 11:44 am

    this really sounds deliciously scrumptious.

    Reply
  30. Nags

    July 31, 2009 at 7:10 am

    Appu – 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 🙂

    Reply
  31. Appu

    July 31, 2009 at 7:09 am

    Good 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.

    Reply
  32. RAKS KITCHEN

    July 31, 2009 at 6:26 am

    Sounds good, asafetida addition is new to me,more like kurma!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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