Saturday, December 13, 2008

Saagu (Vegetable saagu/curry)

" Poori & Saagu" is one of the most famous combination, usually had for breakfasts. I must say that it is ubiquitous... You can find it in a darshini and also in a five star hotel...We, our foodie family, loves this dish, just like most of you :)

Whenever I prepare poori-saagu, i go to flashback mode. Whenever my mom used to prepare poori, we could easily assume that the combination would be none other than saagu. The recipe of Saagu is patented for my mom :) According to her, nothing suits poori better than saagu(once in a blue moon, she used to cook mavina seekarane instead of saagu...that recipe is for some other day ). I dont know from whom my mom learnt the saagu recipe, because my granny says..., she learnt it from my mom ;)

Anyways, I am continuing the tradition of my mom. My maid prepares chole with poori, that also tastes great!!, but I feel nothing can beat "poori-saagu" & it is like match made in heaven :))

Now, note down the ingredients to prepare over a weekend brunch & enjoi...

1 cup chopped vegetables (I normally use carrot, beans, peas, potato & chayote squash, you are flexible to add any veggie of your choice)
1.5 to 2 inch cinnamon/ಚಕ್ಕೆ
5 cloves/ಲವಂಗ
1 big pinch poppy seeds/khus-khus/ಗಸಗಸೆ
1 inch ginger/ಶುಂಠಿ
1/2 onion
1 tbsp roasted channa dal/ಹುರಿಗಡಲೆ
6-8 cashews (soaked in warm water for 30 mins)
2 green chillies
1-2 tbsp grated coconut
1 onion finely chopped
1 tomato finely chopped
¼ tsp cumin seeds
¼ tsp mustard seeds
1 tbsp oil
6-8 curry leaves/karibevu
1 string of coriander leaves/cilantro for garnishing

  • Make a fine paste of cinnamon, cloves, poppy seeds, ginger, cashews, roasted channa dal, green chillies, ½ onion & grated coconut.
  • In a medium sized pan, heat oil. When oil is hot, add mustard & cumin seeds. After they crackle, add curry leaves, onion & sauté till onion turns golden brown.
  • Add tomatoes now & cook till tomatoes become soft. Add the prepared masala paste to this & sauté it for 2 mins (it leaves a nice aroma by then)
  • Add the cooked vegetables, salt & cook in slow flame for 5-7 mins. Garnish it with coriander & serve it with hot poori.


  1. Sushma, Poori Saagu super agi kanta ide ri!!
    And thanks for the patient information on Basale soppu, i will search for it next time i go to Asian market!

  2. Wow yummylicious curry. Came here from Food Buzz. There i cant find the button to add your page in the favourites.

  3. Sushma,
    It looks and also feels very tasty..But when will we add roasted chana that masala paste only? Also added ur page in my favourites..Thanks once again

  4. @Sujatha,
    You are right, channa dal needs to be added while preparing the masala paste. Thanks a lot, I missed the roasted channa dal. Have updated the post.

  5. hi

    it looks yummy.. want to try this weekend can i add water.. ? do you add water or not. thank you once again for such a wonderful recipe

  6. @Anonymous: Yes, you can add the water along with the cooked vegetables.I do not drain the water from the cooked vegetables. I add that water to make the saagu. Hope I made it clear. Thanks a lot for your inspiring words.



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