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.
Except for the pottukadala part, it is very similar to some Kerala veggie curries isn't it?
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.
I made this today for dosas and turned out really delicious…all of us loved it.
That's so great Rekha 🙂 Thanks a ton for dropping me a line 🙂
When i read the title, i thought u cooked "sago"(sabudana).. LOL . This is like a perfect homecooked comfort food.
Except for the pottukadala part, it is very similar to some Kerala veggie curries isn't it?
That looks really nice and creamy. I'd eat that with anything–naan, appam, bread even. Lovely recipe!
This reminds me of the darshinis in bangalore with those fat little set dosas…potato saagu with pooris is the perfect sunday brunch !
I make saagu too and this with Poori or Dosa makes a deadly combination.
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