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Mysore Style Vegetable Saagu | Sagu Recipe

Mysore style vegetable  sagu is made with very mild masala and very healthy and super easy to make side dish.

Saagu is very popular side dish which goes very well with almost everything including poori, rice, rava idli and so on. It is a blend of vegetables with a touch of spice. Simple to  make yet very delicious.


  • ½ cup green beans ( 15 to 20)
  • ½ cup cut carrots( around 2 )
  • ½ cup cut potato, keep the cut potatoes in water ( 1 small medium size)
  • ½ cup chopped onion (1 small onion)
  • ½ cup fresh / soaked peas ( soak ¼ cup dried peas 3 to 4 hours,which yields ½ cup soaked peas
  • little bit of turmeric powder
  • Few curry leaves
  • Vegetables can be more or less than ½ cup.

For Grinding:

  • ½ cup fresh/frozen coconut
  • 1½ TBSP fried gram dal/hurigadale/pottu kadalai
  • 2 teaspoon poppy seeds /khus khus/gasagase
  • 4 to 5 green chillies
  • 1 TBSP cilantro/coriander leaves
  • little bit of chopped onion(teaspoon)
  • 3 to 4 cups of water

For seasoning:

  • 2 teaspoon of oil
  • pinch of hing
  • ½ teaspoon mustard seeds
  • Few curry leaves


  1. Boil 2 cups of water.
  2. Add all the vegetables to the boiling water. Then add salt, turmeric powder, and curry leaves, and mix well.
  3. Let it boil on medium heat for 10 minutes or until the peas and beans become tender.
  4. Grind coconut, fried gram dal, poppy seeds, green chillies, coriander leaves and a little bit of onion into a fine paste. Add enough water to grind.
  5. Add this paste to the partially cooked vegetables.
  6. Let it cook for another 8 to 10 minutes on medium low heat.
  7. Stir it in between to avoid burning.
  8. Then turn off the heat.
  9. Now the Sagu is ready.
  10. Giving seasoning is optional.


  1. Heat 2 tsp oil in ladle on medium heat.
  2. Once it is hot enough, add hing and mustard seeds.
  3. Once the mustard seeds pop, turn off the heat, and add curry leaves.
  4. Pour it on the saagu.