Vegetable Sagu


Vegetable Sagu is a side dish for Puri and also for chapathi. In some restaurants they serve it as a side dish with set dosa as well. I have put up vegetable kurma before that looks similar but is actually a bit different in the sense that I don’t use ginger/garlic and less onion in Sagu.

What you need to have:

1. Chopped vegetables – 2 cups (Green Peas, French beans, carrots, Turnip, Chayote and potatoes chopped fine)

2. Onion chopped – 1 small

Chopped Veggies

Ingredients of Wet Masala:

1. Fresh grated coconut – 2 tablespoons

2. Bilimbi – 2

3. Green chilly – 1

4. Red chilly – 1

5. Dalia Dal – 2 tablespoons

6. Coriander seeds – 2 tablespoons

7. Poppy seeds – 1 teaspoon

8. Cumin seeds – 1 teaspon

9. Turmeric powder – 1 teaspoon

10. Cardamoms – 2

11. Cloves – 2

12. Cinnamon – 2″ piece

Ingredients of Wet Masala

What you do with what you have:

1. Wash and chop all the vegetables and keep it aside as shown in the image .

2. Cook all the vegetables in the cooker adding little salt so that the veggies are not over cooked.

Cooked veggies

3. Grind all the ingredients of wet masala in the mixer adding sufficient quantity of water to a medium fine consistency.

Ground Wet Masala

Ingredients of Seasoning:

1. Mustard seeds – 1 teaspoon

2. Cumin seeds – 1 teaspoon

3. Cashews – A handful

4. Kishmish – A handful

5. Tomato – 1

6. Curry leaves – 3-4 Strands

Ingredients of Seasoning

4. Place a skillet with 4-5 teaspoons of cooking oil in it on a medium flame. On heating, add mustard seeds to it. When it starts sputtering add cumin seeds and curry leaves to it. When done add cashews and kishmish to it. Add chopped tomatoes to it.

Seasoning of the dish

5. When done add ground wet masala from step 3 and a little water to it to make a thick gravy and bring it to boil.

Wet Masala being cooked

6. Add cooked veggies from step-2 to it and bring it to boil adding required quantity of salt to it.(check for salt since already added to the veggies while cooking.)

Cooked veggies added to the Masala gravy

7. Add water and adjust the consistency of the gravy and bring it to boil on low flame stiring continuously else it may burn.( since dalia dal is added to the masala) Decorate it with chopped coriander leaves.

Ready to serve Veg-Sagu

Time taken : 45 minutes

Serves 5-6

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23 thoughts on “Vegetable Sagu

  1. Hi Nalini,

    It is a tangy fruit used in place of tamarind or Raw tomato. U can check the same in my post Brinjal masala wherein i have showed the yielding tree in my backyard.

    • Hi Prathibha,

      Bilimbi is a tangy veggy grown everywhere here n used instead of tamarind which actually doesn’t spoil da color of the dish.

  2. Nice Recipe Prathibaji. We make it in a similar way, but I don’t add coriander seeds but add coriander leaves. Also Adding kaju and kismish is new , I will try this recipe this weekend. is turnip what we call navil kosu in kannada?

  3. Hi PrathibhaMai, i am ahuge fan of all your dishes. Both me and my husband love your dishes. Thanks very much for posting all these recipes. When we visit India next year summer, we would like to meet you. I’ll write to you before then. Can i use tamarind instead of bimbli for sagu ? We dont get bimbli here in US.

    • Hi Preeti,

      I feel using tamarind changes the colour as well as the taste of the dish. U may use raw Green Tomatoes in place of it.

    • Hi Preeti,

      Thaxn a lot 4 ur comments. U can useGreen Raw Tomatoes in place of Tamarind or Bilimbi. V visited U.S. in 2007 for my son’s convocation ceremony at Pittsburg. V enjoyed the stay there.I also love to meet u people when in india.

  4. hi ,
    thanks my late mom used to make this sagu but i never did learn this masala from her i will try though i think i wont be able to get bilimbi i live in pune now

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