veg sagu recipe, how to make veg saagu | mix veg sagu

veg sagu recipe with step by step photos – karnataka style delicious recipe of mix veg sagu. some of you had requested for a veg sagu recipe. so sharing the recipe.

veg sagu, veg saagu recipe

i have had mix veg sagu with set dosa in one of the restaurants while living in bangalore. it was so good, that we finished off everything at once 🙂

preparing veg sagu takes time. there are many recipes and variations in making veg saagu. i am sharing here the recipe which i make on occasions to go with pooris or set dosa.

the method of preparing sagu is similar to the method of preparing veg korma. only that some of the ingredients are different. for veggies you can use your choice of veggies. i have used carrots, french beans and potatoes. you can even add green peas and cauliflower.

when i had made veg sagu, i did not have both green peas and cauliflower. but i do suggest you add green peas. cauliflower you can give a skip. you can also use chow chow (chayote squash) and capsicum (green bell pepper). if you want to use only potatoes then you can check this potato sagu recipe.

serve veg saagu with set dosa, neer dosa or with pooris, chapatis, parathas.

if you are looking for more veggie recipes then do check:

veg sagu recipe

Author:Dassana Amit
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Course:main course
Cuisine:karnataka,south indian
Servings (change the number to scale):3 to 4
5 from 2 votes
veg sagu recipe, mix veg saagu recipe
veg sagu is a creamy coconut+spices based delicious curry made with mix veggies.

INGREDIENTS FOR veg sagu recipe

(1 CUP = 250 ML)

for spice paste

  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 2 to 3 cloves (lavang)
  • 2 marathi moggu (kapok buds)
  • 18 to 20 whole black peppercorns
  • 1 tablespoon coriander seeds (sabut dhania)
  • 1 teaspoon cumin seed (jeera)
  • 1 tablespoon roasted chana dal (bhuna chana dal)
  • 3 to 4 small garlic cloves, chopped (lahsun)
  • ½ inch ginger, chopped (adrak)
  • 2 tablespoons chopped coriander leaves, for a more green color you can add 3 to 4 tablespoons chopped coriander leaves
  • ¼ cup grated coconut
  • 1 or 2 green chilies, for a spicy taste add 3 green chilies
  • ¼ cup water or as required for grinding

other ingredients for veg sagu

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon split husked black gram (urad dal)
  • 1 spring curry leaves or 8 to 10 curry leaves (kadi patta)
  • 1 pinch asafoetida hing
  • 1 to 2 dry red chillies (sookhi lal mirch)
  • 66 grams onions or 1 medium to large onion or ⅓ to ½ cup finely chopped onions
  • 1 pinch turmeric powder (haldi)
  • 44 grams tomatoes or 1 small tomato or ¼ cup diced tomatoes
  • 1.5 to 2 cups of mixed veggies like potatoes, carrots, french beans, cauliflower, green peas
  • 1.25 cups water to be added for cooking veggies
  • salt as required
  • ½ to ⅔ cup water to be added later

for garnish

  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)
  • 10 to 12 cashews (kaju) sauteed in 1 to 2 teaspoons oil

HOW TO MAKE veg sagu recipe

making spice paste for veg sagu

  • first take all the ingredients that will be needed to make the ground paste for veg sagu. if you do not have marathi moggu (kapok buds), then skip it.
  • add everything in a grinder jar or a chutney grinder jar
  • add 1/4 cup water and grind to a smooth paste. keep aside.

making veg sagu

  • now rinse, peel and chop 1 medium to large onion, 1 small tomato and the veggies that you will be using. you will need 1.5 to 2 cups of mix veggies. you can use veggies like potatoes, carrots, french beans, cauliflower, green peas, chayote squash, capsicum. keep aside.
  • in a thick bottomed pan, heat 2 tablespoons oil. lower the flame and add 1 teaspoon mustard seeds and let them crackle.
  • as soon as they begin to crackle, add 1 teaspoon urad dal.
  • fry the urad dal lentils till they become golden.
  • then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry red chillies. saute for a few seconds or till the red chilies change color.
  • then add the chopped onions.
  • saute the onions on a low to medium flame, till they turn translucent.
  • then add a pinch of turmeric powder. mix well.
  • now add the chopped mix vegetables and tomatoes.
  • mix the vegetables with the rest of the tempering mixture.
  • now add 1.25 cups water.
  • season with salt as per taste.
  • cover the pan with its lid and cook the veggies on a low to medium flame. do check a couple of times when the veggies are cooking.
  • when the vegetables are almost cooked, add the ground masala paste.
  • rinse the sides of the grinder jar with 1/2 to 2/3 cup water and add this to the pan. if you have scraped the entire ground paste from the jar, then just add 1/2 to 2/3 cup water directly in the pan.
  • mix very well.
  • cover the pan with its lid and simmer till the gravy thickens a bit and you see oil specks on top. this will take about 7 to 8 minutes on a low flame.
  • serve veg sagu hot with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. while serving garnish with chopped coriander leaves and some fried cashews. 
  • for frying cashews, just take 10 to 12 cashews and fry them in 1 to 2 teaspoons of oil. here i have deep fried the cashews as i had made pooris and in the same oil, i fried the cashews.
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preparation to make veg saagu recipe

1. first take all the ingredients that will be needed to make the ground paste for veg sagu. if you do not have marathi moggu (kapok buds), then skip it.

ingredients for making veg saagu recipe

2. add everything in a grinder jar or a chutney grinder jar

ingredients for making veg saagu recipe

3. add ¼ cup water and grind to a smooth paste. keep aside.

paste for making veg saagu recipe

4. now rinse, peel and chop 1 medium to large onion, 1 small tomato and the veggies that you will be using. you will need 1.5 to 2 cups of mix veggies. you can use veggies like potatoes, carrots, french beans, cauliflower, green peas, chayote squash, capsicum. keep aside.

veggies for making veg sagu recipe

making veg sagu

5. in a thick bottomed pan, heat 2 tablespoons oil. lower the flame and add 1 teaspoon mustard seeds and let them crackle.

mustard to make veg sagu recipe

6. as soon as they begin to crackle, add 1 teaspoon urad dal.

urad dal to make veg sagu recipe

7. fry the urad dal lentils till they become golden.

urad dal to make veg sagu recipe

8. then add 8 to 10 curry leaves, a pinch of hing, 1 to 2 dry red chillies. saute for a few seconds or till the red chilies change color.

making veg saagu recipe

9. then add the chopped onions.

onions for making veg saagu recipe

10. saute the onions on a low to medium flame.

onions for making veg saagu recipe

11. saute till the onions turn translucent.

onions for making veg sagu recipe

12. then add a pinch of turmeric powder. mix well.

turmeric for making veg sagu recipe

13. now add the chopped mix vegetables and tomatoes.

veggies for making veg sagu recipe

14. mix the vegetables with the rest of the tempering mixture.

veggies for making veg sagu recipe

15. now add 1.25 cups water.

water for making veg sagu recipe

16. season with salt as per taste.

salt for making veg saagu recipe

17. cover the pan with its lid and cook the veggies on a low to medium flame.

making veg saagu recipe

18. do check a couple of times when the veggies are cooking.

preparing veg saagu recipe

19. when the vegetables are almost cooked, add the ground masala paste.

making veg saagu recipe

20. rinse the sides of the grinder jar with ½ to ⅔ cup water and add this to the pan. if you have scraped the entire ground paste from the jar, then just add ½ to ⅔ cup water directly in the pan.

preparing veg saagu recipe

21. mix very well.

preparing veg saagu recipe

22. cover the pan with its lid and simmer gravy on a low flame.

preparing veg saagu recipe

23. simmer till the gravy thickens a bit and you see oil specks on top. this will take about 7 to 8 minutes on a low flame. do stir a couple of times, so that the gravy does not stick to the base of the pan.

veg sagu recipe

24. serve veg sagu hot with pooris, chapatis, paratha or set dosa, poha dosa or neer dosa. while serving garnish with chopped coriander leaves and some fried cashews. for cashews, just take 10 to 12 cashews and saute them in 1 to 2 teaspoons of oil till they turn golden. here i have deep fried the cashews as i had made pooris and in the same oil, i fried the cashews.

veg sagu recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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16 comments/reviews

  1. Have a quick question for you. Do you have any suggestions on how to use leftover pickles? I have some spare pickles which we don’t plan to consume directly. Can I use this in any dish? Thanks in advance!

  2. Hi Dassana, I cooked veg sagu with Kohlrabi and fresh Lima beans. It was delicious!
    Thanks so much for posting this recipe. I’m not very fond of Kohlrabi, but it turned out very well with the coconut and cilantro paste.

  3. hi dassana…. I did veg sagu and it came out very well… the texture, aroma and taste were so good… ur recipes are easy to follow… thank you

  4. Hi dasana
    Today i made veg sagu following your recipe… it was awesome…thanks for the recipe… I didnt get marathi mogu… Still it was delicious…5 stars

  5. Hi Dassana. Just tried this recipe now. It has come out great and smells and tastes wonderful. Thank you. I do have a quick question for you. In case I don’t have roasted chana dal can i substitute it with something else. The only issue ia that my sagu has become watery instead thickening. I do have to tell you that yours is my go to site while I cook. I have tried many recipes and all of them have turned out great. So thank you.5 stars

    • thanks shilpa. chana dal does help in thickening. there is no substitute for chana dal. but instead you can use moong dal. just roast yellow moong dal in a pan till they are golden and then use.