Vegetable Sagu Recipe | sagu Recipe

vegetable sagu recipe

Vegetable Sagu Recipe: Saagu is a typical, traditional, and authentic South Indian dish from Karnataka. It is made with a variety of spices, coconut, and vegetables.

It takes time to prepare veg sagu. There are numerous recipes and variations for making vegetable saagu. I’m going to share a recipe that I make on occasion to go with pooris or set dosa.

To taste, adjust the amount of spices and vegetables. It goes well with poori, rava idli, set dosa, and plain rice. Sagu is made almost every weekend in every south Indian home. The rich creamy texture of curries completes your breakfast.

Saagu / sagu is a coconut-rich veg curry made up of a variety of vegetables and spices. Serve the saagu with set dosa or poori. Masala tea can also be enjoyed with your morning breakfast.

You can also see my other Indian Recipes Collection, it Includes various delicious sweet recipes such as Idli Dhokla Recipe and So on. 

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Vegetable Sagu Recipe Card:

vegetable sagu recipe

Vegetable sagu Recipe

Vegetable sagu is a popular side dish in Karnataka that is made with a special fresh ground masala. This recipe is slightly greenish in colour because of the ground paste that we use.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course curry
Cuisine South Indian
Servings 3 Servings


In place of masala

  • 8-10 cashews
  • 3 tsp  putaani / hurigadale / chana dahlia
  • 2 inch ginger
  • 3  green chilies
  • 1/4  onion   (sliced)
  • 3  cloves / lavang
  • 1 inch  cinnamon stick
  • 6  black pepper
  • 3 tbsp  coconut   (fresh or desiccated)
  • fistful coriander leaves

For the curry:

  • 1 cup  veggies of your choice   (beans, carrots, peas, potatoes)
  • 1/2 tsp  mustard seeds
  • 1/2 tsp  urad dal
  • 2 tsp  oil
  • 1/2 tsp  cumin seeds / jeera
  • 3-4 curry leaves
  • 1/2  onion   (finely chopped)
  • a pinch of hing
  • 1/2 tsp turmeric
  • salt as per taste


  • To begin, make the masala by blending all of the ingredients into a smooth paste with a little water. To thicken the gravy, cashews are added.
  • While making the paste, add the coriander leaves and coconut.
  • In a pan, heat the oil and temper it with the mustard seeds, urad dal, cumin seeds, hing, and curry leaves.
  • Fry the finely chopped onions until they turn translucent.
  • Now add all of your desired vegetables and cook with some salt and water. If you want, you can even pressure cook them.
  • It takes at least 10 minutes to cook vegetables.
  • Additionally, add the previously prepared masala paste
  • Allow it to boil for 5 minutes after mixing. The raw smell of coconut must be eliminated.
  • Additionally, add water to achieve the desired consistency.
  • Finally, serve immediately with poori, rava idli, set dosa, chapati, or plain rice.
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  • First, if you want a more rich and thick gravy, add curd at the end.
  • Additionally, adjust the spices to your liking. It usually tastes great when the spices are minimal and full of flavour.