Saagu (Mixed vegetables medley)
Updated: Aug 16, 2020
Probably the most versatile accompaniment to many Kannada dishes! You name a dish and it symphonizes with saagu like a dream.. Saagu is famously combined with Rava Idly (steamed rice dumpling), Set Dosa (fermented pancake), Poori (fried flatbread), Tawa Paratha (roasted flatbread) and Rice. A true Kannadiga understands the emotion behind the phrase “Poori-Saagu”.
This is a no-onion, no-garlic recipe, but can very well be adapted to add onions and garlic (see notes).
Cup measurement used – standard 1 cup = 240 ml
Chopped mixed vegetables 2 cups
(Use any non-slimey, non-watery veggies. Most commonly used are beans, potatoes, carrots, capsicum, chow-chow, green peas)
Grated coconut (fresh or desiccated) ¼ cup
Fried bengal gram (optional) 2 tbsp
Chopped coriander ¼ cup
Green chillies 3 (depending on the heat)
Cinnamon stick 1”
Grated ginger 1 tsp
Cumin seeds 1.5 tsp
Jaggery 1 tbsp
Salt to taste
Oil 2 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves a sprig
Chop and steam all the veggies (make sure the veggies still retain their shape and crunch. Do not boil them mushy!) Grind all ingredients under masala paste with ½ cup water. Heat oil in a wok and splutter mustard, cumin and curry leaves. Add the steamed veggies, masala paste and a cup of water and simmer it for 6-7 minutes. Adjust salt and turn off the heat.
In case you wish to add onions and garlic, add them while preparing the tempering.