Saagu is a renowned side dish served in numerous restaurants in Bangalore and across Karnataka, with slight variations in each variety. Among them, the most popular is the light green or white-colored Saagu, a delectable accompaniment to set dosa, poori, and chapati.

Veg Saagu is a vibrant and flavorful vegetable stew originating from South India. Packed with a colorful array of vegetables, it is delicately spiced and expertly cooked. The rich and aromatic gravy, infused with a harmonious blend of South Indian spices, enhances the inherent sweetness of the vegetables. Veg Saagu not only adds visual appeal but also contributes a symphony of flavors, making it an excellent side dish for various main courses like dosa, idli, chapati, or steamed rice.

This version of Saagu, which I frequently prepare, stands out for its simplicity, utilizing readily available kitchen spices.
Ingredients :

Recipe type Side dish Indian

Servings . 7-8

Prep time 10 minutes

Cooking time 8 minutes

2-3 cups of chopped mixed vegetables like carrots , beans , potatoes

1/2 cup finely chopped onions to be used with vegetables

1/4,cup finely chopped onions to be ground with masala

Some green peas

To roast and grind

1 tsp oil

1 piece of cinnamon

1-2 mace petals

3 cloves

3 green chillies

To grind with roasted spices

7-8 Cashewnuts

1 tbsp fried gram dal / pottukadalai

1/4 cup chopped onions

1/2 cup fresh grated coconut

Some fresh coriander leaves

Other ingredients:

To temper

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp Chana dal

Some curry leaves

Pinch of hing powder

Salt as required

1 tbsp oil

Pinch of turmeric powder

Method:

Take a pan and heat the oil , fry the spices with green chilies and keep aside .

Next add little more oil , splutter mustard seeds, cumin seeds .

Add Chana dal, curry leaves and next the chopped onions .

Let onions cook till soft , then add the chopped vegetables .

Add turmeric powder, salt , hing powder and cook with very little water .

Meanwhile grind the roasted spices with coconut , Cashewnuts , green chilies ,

Fried gram dal , and onions along with coriander leaves .

Keep the paste aside to be added after vegetables have softened .

Within 4-5 minutes the veggies will cook and then add the ground masala paste , dilute if necessary .

Reduce flame and cook for a minute .

Remove the Saagu and serve with pooris, parathas, chapatis or set dosa .