Vegetable Saagu (Karnataka style)

This is a popular vegetable saagu(gravy) which is served as an accompaniment with set dosas, pooris and rava idlis in Karnataka. It’s an authentic creation from Karnataka. This is prepared with veggies and few spices.

I got this recipe from my mom, it’s my most favourite and I never get bored of this saagu, love with hot dosas and puris. This is very simple to make, it just requires few prep work of chopping the vegetables.

This saagu has a rich taste rendered by the coconut masala along with a background of subtle spices like cloves and cinnamon. The mixed vegetables are cooked to perfection and they just melt in mouth but still with a little bite. Really the combination is exquisite !

I am sharing here the recipe of my mom’s version which I make on occasions to go with puris or dosas. I just love the appetizing aroma and flavour of this saagu which is also conveniently easy to make.

Here the recipe goes…

Cuisine : Karnataka

Category : side dish, curry

Yields : 5 to 6


  • 3 cups of chopped vegetables….I used carrots, beans, peas, capsicum, potato, onions and tomatoes. You can add vegetables proportionately as per your choice, but totally it should be 3 cups.

For grinding masala paste :

  • 1/2 cup of fresh shredded coconut
  • 5 green chillies
  • 6 garlic pods
  • 4 cloves
  • 1 inch cinnamon
  • 1 Marathi moggu/kapok buds
  • 6 black pepper corns
  • 1 tsp of cumin seeds
  • 1/4 cup roasted chana dal/fried gram
  • 1 cup of fresh coriander leaves
  • Salt

For tempering :

  • 1 tbsp of ghee/oil
  • 1 tsp of mustard seeds
  • A few curry leaves


1. Take all the above said ingredients under the list ‘grinding masala paste‘ in a blender and blend to a smooth paste using required amount of water. Set aside.

2. Pressure cook the chopped vegetables in a cooker by 2 whistles. Then drain water. Don’t throw away this water, use this for adjusting the consistency of the Saagu.

3. Now take a thick bottomed bowl, heat ghee or oil, temper the mustard seeds and add curry leaves.

4. Add in drained vegetables and grounded paste. Combine well.

5. Now add in required amount of drained vegetable broth and bring it to boil. Then simmer it till the gravy thickens a bit. Now turn off the flame.

6. Serve this Veg Saagu hot with puris, dosas, rava idlis or chapatis, the choice is yours.


Adjust the green chillies as per your taste.

Make sure to add fresh shredded coconut.

You can add a fist full of cashews for grinding, but it’s purely optional.

Other veggies like knol knol, turnip and cabbage can also be added.

Garlic can be skipped to make it a no onion and garlic recipe.

The consistency of the Veg Saagu is a bit thick.

Make sure to add coriander leaves more, it gives a nice vibrant colour which is very appetizing to the palate.

If you do not have Marathi moggu, skip it.

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