Vegetable Sagu: This Delicious Mixed Veg Bowl Is A Must Try
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Karnataka’s popular Vegetable Sagu comprises carrots, potatoes, and beans cooked in a few simple steps. This is followed by a flavourful tempering with chillies, curry leaves, urad dal, and mustard seeds. The vegetables are sauteed with onions and tomatoes. The exciting part, however, lies in the typical Karnataka-style masala paste that contains coconut, cinnamon, peppercorns, and green chillies splashed into the sabzi.

Sagu means curry in Kannada, and Vegetable Sagu with puris is commonly served for breakfast across the state. A bowl of Vegetable Sagu can have any number of vegetables - from potatoes, cauliflowers, and peas to carrots and beans, depending on the availability and one’s choice. 

Here’s the recipe for Vegetable Sagu.

Preparation time: 40 minutes

Cooking time: 30 minutes

Servings: 2-3


  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • ¼ cup turmeric powder 
  • ½ cup chopped beans chopped 
  • ½ cup chopped carrot 
  • 1 cup of potatoes cut into small cubes
  • 1 cup water 
  • 1 cup salt

For the masala paste:

  • ½ cup  grated fresh coconut 
  • 2 inches cinnamon stick 
  • 5-6 peppercorns 
  • 2 cardamoms 
  • 3-4 cloves
  • 1 green chilli
  • 1 tbsp coriander seeds 
  • 1 tsp cumin seeds 
  • 1 tbsp roasted gram 
  • 1 small piece of ginger 
  • ¼ cup coriander leaves

For tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds 
  • 1 tsp urad dal
  • 2 red chillies
  • A few curry leaves
  • ½ tsp asafoetida


  1. Cut all the vegetables into medium-sized dice and chop the onions.
  2. Heat oil in a pan, add red chillies, mustard seeds, urad dal, curry leaves and asafoetida.
  3. Add the chopped onions, and then put turmeric powder and saute until it becomes soft and translucent. Then add tomatoes and saute until they shrink.
  4. Add the chopped vegetables, mix everything well, and add water and salt. Cover and cook on medium heat until the vegetables soften.
  5. Meanwhile make a fine masala paste of coconut, cinnamon stick, peppercorns, cardamom, cloves,  green chillies, and coriander leaves.
  6. When the vegetables are cooked soft, add the paste, mix everything well and add a little water.
  7. Cook for 5 more minutes and turn off the flame.