October 19, 2014

Mixed vegetable Saagu | Side dish for Roti & Puri | Easy Side Dishes

If there is one food memory from my Bangalore days that I was allowed to carry forward, it would be rava idli with veg sagu (semolina idli with mix veg curry). Set Dosa too is served with Sagu and Chutney. There was something about these two combos that are full of warmth, comforting and filling too ! I was amazed to see I am yet to post homemade Rava Idli, although I have posted two varieties of Set Dosa here and here.

Today's post is a super combo with chapati,Roti,Rava Idli, NaanPoori or even dosa. I personally love this curry coz its healthy, and entire curry can be made with less than 2 tsp of oil for 4 people. Mom taught me a super healthy mode where she steams the cut veggies in a steamer. And entire curry comes together in less than 15 mins (once the veggies are chopped). 

You may use fresh or frozen mixed veggies, and except maybe brinjal and okra, you can pretty much add anything. Although the classic version of this saagu is made with beans, carrots, cauliflower and peas. I had a handful of baby corn which I added today. Lets get to making this delicious curry / gravy. Hope you had fun reading all 3 posts this week with Nargisi Kofta Curry, Rasila Gobhi Matar and today's Mixed Veg Saagu as part of Side dishes theme for BM#45

Prep time : 15 mins | Cook time : 15 mins | Serves : 4

  • Fresh or frozen mixed veggies (beans, carrots, cauliflower, peas, baby corn) - 1 - 1.5 cups
  • Oil - 2 tsp
  • Salt - to taste
  • Tempering : oil - 1 tsp, Mustard seeds, Curry leaves
  • Turmeric - 1/2 tsp

Masala paste:
  • Fresh coconut - 1/3 cup
  • Pottu kadalai / fried gram - 3 tsp
  • Onions - 2 nos (medium sized)
  • Green chillies - 2 nos
  • Ginger - 1 inch
  • Garlic - 2-3 pods (opt.)
  • Red chillies - 2 nos
  • Saunf / Fennel Seeds - 1 tsp
  • Black pepper - 1/2 tsp
  • Jeera / Cumin - 1/2 tsp
  • Cinnamon - 1/2 tsp
  • Elaichi / cardamom - 1pod (opt.)
  • Cloves - 2 nos
  • Khus Khus / poppy seeds - 1/2 TBSP
  • Coriander  leaves - a handful

  1. Dry roast poppy seeds and fried gram separately - stage 1 . 
  2. Fry the onions, ginger, garlic, red chillies,green chillies and coriander leaves in 2 tsp of oil for 4-5 mins till onions turn pink. Cool - stage 2 
  3. Grind these two (stage 1 and stage 2) with the rest of the ingredients under masala with minimal water to a smooth paste.
  4. Blanch or steam veggies with a pinch of salt till 3/4 done but not mushy. Drain water completely.
  5. In a pan, add oil, splutter mustard seeds, curry leaves, add the ground paste and saute for 6-8 mins till the raw smell disappaears. Add water as needed to make a thickish gravy. 
  6. Now add blanched or boiled veggies, turmeric and lightly saute again, simmer on low-medium for 3-4 mins.
  7. Serve immediately with hot rotis /Naan / Poori


  1. Saagu looks fingerlicking, just give some pooris to clean that delicious side dish.

  2. The thick gravy looks good. A nice and quick recipe for busy weekdays.

  3. The dish looks rather tempting. .like the long list of spices..good one Kalyani.

  4. I remember making this saagu for Set dosa..your bowl looks inviting..

  5. love the adding of baby corn :-) delicious

  6. LOVE That masala paste must be so good - I would love this over some rice

  7. I used to enjoy rava idli + sagu during my stay in Bangalore. Good one


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