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20 Comments

    1. In Karnataka-style Veg Sagu, ingredients like urad dal, mustard seeds, and roasted gram are usually added for extra flavor and a lovely texture.
      They do make the dish more authentic, but if you don’t have them, you can still make a tasty sagu with what’s available.

  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!

    1. you make achari based recipes with the pickles. i have on blog some recipes where pickle masala is used – achari paneer tikka, achari paneer masala, litti chokha.

  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

    1. 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.