Vegetable Saagu is a South Indian delicacy that tantalizes the taste buds with its rich medley of flavors and textures. Hailing from the culinary heritage of Karnataka, this dish is a celebration of wholesome vegetables bathed in a luscious, aromatic coconut-based masala.
The foundation of Vegetable Saagu lies in a vibrant assortment of vegetables, including beans, potatoes, carrots, green peas, broccoli, and soaked chickpeas. These ingredients converge in a culinary symphony, creating a tapestry of colors and nutritional goodness. The vegetables are carefully cooked to tender perfection, either by boiling them in a pot or utilizing the efficiency of an Instant Pot, ensuring that each bite offers a delightful crunch and succulence.
The heart and soul of Vegetable Saagu lie in its masala paste, a concoction of diverse ingredients that elevates the dish to a realm of exquisite taste. Grated coconut, toasted almonds and cashews, fried gram, roasted green chilies and curry leaves, chopped onion, mint leaves, cumin seeds, ginger paste, toasted poppy seeds, cinnamon, and a touch of water blend harmoniously to create a paste that is the essence of the saagu. This aromatic masala paste not only imparts a robust flavor but also contributes to the creamy texture that envelops the vegetables.
The tempering process adds another layer of complexity to the dish. In a sizzling pan, cumin seeds dance in hot oil, releasing their earthy aroma. Chopped onions join the performance, turning golden brown and infusing the surroundings with a sweet fragrance. Turmeric powder, garlic paste, and ginger paste join the ensemble, creating a symphony of sizzling spices that sets the stage for the star ingredient—the masala paste.
Once the masala paste takes center stage, the cooked vegetables make their grand entrance. Garam masala, pav bhaji masala (if chosen to be included), salt, jaggery powder, and tamarind concentrate join the party, infusing the saagu with a perfect balance of sweetness, tanginess, and warmth. The mixture simmers, allowing the flavors to intermingle and reach a crescendo of deliciousness.
Finally, the dish is crowned with a garnish of fresh coriander leaves, adding a touch of freshness and brightness to the savory medley. Whether served with traditional Indian bread or rice, Vegetable Saagu promises a journey for the senses—a symphony of tastes and textures that makes every bite a culinary adventure.
Vegetable Saagu
Ingredients
For Cooking Vegetables:
- 1 cup beans
- 1 cup potato diced
- 1 cup carrot diced
- 1 cup green peas
- 1 cup soaked chickpeas
- 1 cup broccoli florets
- 6 cups water
Masala Paste:
- 1/2 cup grated coconut
- 10 almonds toasted
- 10 cashews toasted
- 1.5 tbsp fried gram
- 3 to 4 green chilies roasted
- 10 curry leaves roasted
- 3 to 4 sprigs coriander leaves
- 1/2 medium onion chopped
- 10 to 15 mint leaves or 1 tbsp mint chutney
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1/4 tsp poppy seeds toasted
- 1 inch cinnamon
- 1/2 cup water
Other Ingredients:
- 1 tsp garam masala
- 1 tsp pav bhaji masala optional
- 2 tsp salt
- 1 tsp jaggery powder
- 1 tsp tamarind concentrate
Tempering:
- 1½ tbsp oil
- 1 tsp cumin seeds
- 1 cup onion chopped
- 1 pinch turmeric powder
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
Topping
- 1 tbsp coriander leaves chopped
Instructions
- In a large pot, bring 6 cups of water to a boil. Add beans, potato, carrot, green peas, soaked chickpeas. Boil until the vegetables are tender.
- (or) Add all the veggies along with water in an instant pot and cook in high pressure on manual mode for 5 mins and npr.
- In a blender, combine all masala paste ingredients and blend into a smooth paste.
- Heat oil in a pan for tempering. Add cumin seeds, chopped onion, turmeric powder, garlic paste, and ginger paste. Sauté until onions are golden brown.
- Add the masala paste and sauté for a few minutes until the raw smell disappears.
- Add the cooked vegetables (along with water) to the masala mixture. Add garam masala, pav bhaji masala (if using), salt, jaggery powder, and tamarind concentrate. Mix thoroughly, boil it for 3 to 4 mins.
- Garnish with fresh coriander leaves. Serve hot with your choice of Indian bread or rice.
For breakfast, I have used divided plates from corelle.
