Sizzling Tastebuds

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

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.

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). 

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


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


  • 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
  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. Priya Suresh

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

  2. Varada's Kitchen

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

  3. vaishali sabnani

    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. Delicious looking sagu.

  7. Chef Mireille

    LOVE That masala paste must be so good – I would love this over some rice

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

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