Vegetable Saagu is a flavorful dish made by combining a variety of diced vegetables such as carrots, beans, green peas, potatoes, chow chow, and capsicum. The preparation begins by frying a mixture of spices, along with pottukadalai (roasted gram) and coriander leaves, to create a fragrant paste. In a thick-bottomed pan, mustard seeds are tempered in hot oil, followed by urad dal, red chillies, and asafetida, which are sautéed until golden. Chopped onions and curry leaves are then added for extra flavor. The diced vegetables are stirred in with turmeric and salt, and just enough water is added to cover them, cooking until they are tender. Finally, the ground masala paste is incorporated, and the dish is simmered until well combined. Vegetable Saagu pairs wonderfully with Poori, Rawa Idli, Appam, or Idiyappam, making it a versatile and delicious addition to any meal.
This dish goes well with Poori, Rawa Idli, Appam and Idiyappam.
Poori Potato Masala
Cooks in 70 minutesDifficulty: MediumA classic breakfast dish made with maida and potato
Appam
Difficulty: MediumA classic breakfast dish that is commonly served in Kerala. It is usually served with Coconut Milk and Potato Stew.
Idiyappam
Difficulty: EasyThis plain Idiyappam is a classic Kerala breakfast dish made with rice flour. It can also be served with coconut gratings
Vegetable Saagu Recipe
Vegetable Saagu
4
servings5
minutes20
minutesThis vegetable Saagu is made from a mix of Carrot, Beans, Green Peas, Potato, Chow Chow and Capsicum This gravy can be served with Poori, Rawa Idli, Appam and Idiyappam.
Ingredients
Mixed cut vegetables – 2 cups
Turmeric Powder – ½ teaspoon
Salt – 1 teaspoon or as per taste
- To fry and grind:
Urad Dhal – 2 teaspoons
Coriander Seeds – 1 tablespoon
Black Pepper – 4 to 5
Cumin (Jeeragam) – ½ teaspoon
Cinnamon Stick – ½”
Cloves – 2
Coconut gratings – ¼ cup
Green Chillies – 2 to 3
Pottukadalai (Chutney Dhal) – 2 teaspoons
Fresh Coriander Leaves chopped – 2 tablespoons
- For Seasoning:
Oil – 1 tablespoon
Mustard – 1 teaspoon
Urad Dhal – 1 teaspoon
Red Chilli – 1 or 2
Asafoetida Powder – ½ teaspoon
Onion chopped – ¼ cup
Curry Leaves – few
Directions
- Carrot, Beans, Green Peas, Potato, Chow Chow, Capsicum etc., can be used for making “Saagu”. Cut the vegetables into small cubes and add green peas.
- Fry in a teaspoon of oil all the ingredients given under “To fry and Grind” (except Pottukadalai and Coriander Leaves) and cool it. Then grind it along with Pottukadalai and Coriander leaves to a fine paste.
- In a thick bottomed pan put the oil and when it is hot add mustard. When it crackles, add urad dhal, red chillies, asafetida powder and fry till the dhal turns light brown.
- Add chopped onion, curry leaves and fry for few seconds.
- Then add the vegetable pieces along with turmeric powder and salt. Mix well and add enough water just to cover the vegetables. Cook on medium heat for five minutes or till the vegetables are half cooked.
- Then add the ground masala paste and stir well. If necessary add little more water and allow to boil.
- Can be served with Poori, Rawa Idli, Appam and Idiyappam.
Notes
- “Saagu Powder” is readily available in the shops. If you buy this ready made powder, then just cook the vegetables with salt and turmeric powder and add the required powder and make this Saagu.
Simple but effective recipe that goes well with Idli and Poori ! Thanks for sharing.
Thank you Saras.
Hello,
I prepared this for dinner tonight. Great recipe.
Went well with chapatis. Thanks for sharing.
Thank you Shubha for the feedback.
hi kamala garu u r so gifted with awesome cooking recepies.i was searching for banana steam receipe for my kidney stone problem and found this site,i was very insipired with ur receipes and started cooking,i never cook anything before. i think i will impress everyone in cooking .thank u thank u so much…:)
Welcome to my site Leela. Thank you for your kind words.
i will do it compulsory.
Made a veg curry for the first time in so many years and it turned out to be really good as well. My family liked it very much too. I wasn’t sure about urad dhal and so used mung dhal instead. Thanks for inspiring me to cook vegetarian dishes. Will definitely try all your recipes. Keep up your good work.
Thank you for your feed back on the recipe.
nice recipes mam….
Thank you Priya.
can i make this without corriander leaves?
Hi Priya,
Yes. You can make it without coriander leaves. However, taste will be slightly different.
TRIED AND TASTED YOUR VEG SAAGU WITH CHAPPATHIS. IT WAS REALLY GOOD.
RAJI
Thank you Raji.
can you please tell me what is chutney dhal
Hi Anita,
It is “Pottu Kadalai” also known as Fried Gram dhal.
Hi Kamala
Made vegetable sagu for dinner today; kids and hubby loved it with chappathi.
Also tried the curry leaf rice- reminded me of the karuveippalai podi my mother used to make when I was young; delicious!!
Thank you for this
Thank you for your kind feedback.
Hi madam, I made this but it turned to be like medicine soup.. What might be the reason
May be the masala not fried or cooked well. Or the quantity of the masala added is more than what required.
I tried this recipe and it came out very well … I added a few ground nuts instead of chutney dhal since I had run out if chutney dhal.. It came out very well
Thank you Priya for your kind feed back.
PL INFORM BATTER RECIPE FOR DOSA & IDLY