Veg Saagu— a gently spiced, creamy coconut-based vegetable curry that pairs perfectly with pooris, set dosa, chapatis, or even a bowl of hot steamed rice.
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About Veg Saagu
Veg Saagu holds a special place in Karnataka cuisine. It beautifully showcases the local use of fresh coconut, aromatic spices, and seasonal vegetables. It is a great way to add a variety of vegetables into your meal, thus making the meal wholesome and delicious.
Whether served for breakfast with set dosas/pooris or a comforting weekday dinner, or even during festive South Indian feasts, this dish fits in beautifully.
It is simple to make, bursting with flavours and pairs wonderfully with pooris, set dosa, chapatis and rice.
Step-wise instructions with pictures
Steam carrots, French beans, potato and peas until they are cooked but firm.
In the meantime blend coconut, roasted gram, cashew, poppy seeds, black pepper , coriander seeds, cardamom, cinnamon, cloves, , ginger, garlic, green chillies, onion, coriander leaves and mint leaves to a fine paste. Set this aside.
Heat oil in a pan. Add mustard seeds and cumin seeds. When they splutter, add a pinch of hing and curry leaves. Add the finely chopped ½ onion and sauté until soft and translucent.
Add the chopped tomato and sauté until it turns mushy. Add turmeric powder and mix.
Now add the prepared masala paste and sauté for 2–3 minutes until the raw smell disappears.
Add salt and the steamed vegetables. Mix well. Pour water as required to adjust the consistency of the gravy
.
Cover and cook on low heat for 5–7 minutes, allowing the flavors to blend.
Serve hot with poori, set dosa, chapati, or even rice.
Recipe Card
Veg Saagu | Karnataka style Vegetable Saagu
Ingredients
- 1 carrot, diced
- 1 potato, diced
- 7 to 8 French beans, chopped
- ½ cup peas
- 1/2 onion, chopped
- 1 tomato, chopped
- ½ tsp turmeric
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- a pinch of asafoetida (hing)
- few curry leaves
- salt to taste
for masala paste
- 1/3 cup fresh coconut
- 6 cashew nuts
- 2 tbsp roasted gram (dalia)
- 1 tsp poppy seeds
- ¼ tsp black pepper
- 1 tbsp coriander seeds
- 2 green cardamom
- 1 inch cinnamon stick
- 3 cloves
- 1/2 inch ginger
- 3 garlic cloves
- 2 to 3 green chillies
- ½ onion
- ¾ cup coriander leaves
- 4 to 5 mint leaves
Instructions
- Steam carrots, French beans, potato and peas until they are cooked but firm.
- In the meantime blend coconut, roasted gram, cashew, poppyseeds, black pepper , coriander seeds, cardamom, cinnamon, cloves, , ginger,garlic, green chillies, onion, coriander leaves and mint leaves to a fine paste. Set this aside.
- Heat oil in a pan. Add mustard seeds and cumin seeds. When they splutter, add a pinch of hing and curry leaves. Add the finely chopped ½ onion and sauté until soft and translucent.
- Add thechopped tomato and sauté until it turns mushy
- Now add the prepared masala paste and sauté for 2–3 minutes until the raw smell disappears.
- Add turmeric powder, salt, and the steamed vegetables. Mix well.
- Pour water as required to adjust the consistency of the gravy.
- Cover and cook on low heat for 5–7 minutes, allowing the flavors to blend.
- Serve hot with poori, set dosa, chapati, or even rice.
Recipe Video
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