Sagu is the most popular side dish for poori, set dosa, rava dosa and even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu. It is served along with coconut chutney. In Kannada Sagu means Kurma. Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.
In some places, potato sagu is served instead of vegetable sagu. During avarekalu season ( Field beans), avarekalu sagu is served. Recently I got this recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red. But I wanted to try the hotel style sagu recipe. So I chose the green version and tried it forRagi Poori. It came out really well. In some hotels, sagu looks red in color. To make that, use byadgi red chilli / Kashmiri red chilli while grinding masala or use red chilli powder.
Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color and texture and posting it confidently. The flavor and texture of this sagu is very similar to south Indian veg kurma. Coconut, poppy seeds are the most important ingredients. It forms the base for this gravy. You could find many variations in sagu masala. But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.
Saagu recipe / mixed vegetable sagu recipe
Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa
Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
Big onion - 1 no
Tomato - 1 small ( optional)
Salt & water - as needed
To Grind
Grated coconut - 1/4 cup
Green chillies - 3 nos ( use 2 for less spicy taste)
Poppy seeds/Khus Khus – 1.5 tsp
Fried gram dal – 1.5 tsp
Big onion – 1/2 no (medium sized)
Coriander seeds - 1/2 tsp
Ginger - 1/2 inch
Garlic cloves - 2 nos
Cumin seeds - 1/4 tsp
Cinnamon - 1 inch piece
Cloves - 2 nos
Cardamom - 1 no
Coriander leaves - 1 tbsp
Tamarind – A pinch (Optional)
To Temper
Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Curry leaves - Few
HOW TO MAKE VEGETABLE SAGU - METHOD
Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.
Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves. Add the finely chopped onion and saute till transparent.
Add the chopped vegetables and required salt. Mix well and add ground paste. Saute till raw smell goes off.
Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
Enjoy !
Note
Adjust the quantity of green chillies as per your spice level.
Adding tamarind is optional while grinding masala.
You can add 1 tsp of ginger, garlic paste instead of ginger and whole garlic.
You can also add few mint leaves while grinding.
Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!
Easy tomato onion thokku recipe using pressure cooker - Recipe with step by step pictures and Video.
Last week I prepared this easy tomato onion thokku recipe (Thakkali Vengayam thokku in Tamil) as a side dish for Instant poha idli.As the poha idli tasted bland without sourness, this thokku was ideal for it. Some of you would have noticed this thokku in that plate I think.
Usually I prepare my mom’s style tomato thokku in a kadai. But recently I tried making it directly in our Indian pressure cooker. I feel this easy and quick one pot method is time saving when compared to the thokku cooked in a kadai. Yes, by the time you steam the idli, this would be ready. So this method will help bachelors, working women and housewives to make a quick side dish for idli, dosa and chapati/roti during busy morning hours.
Nowadays Raksha likes to have it with idli. So I pack idli and this thakkali thokku for her lunch box at least twice in a week. I hope your kids will love it too. Do try this easy tomato onion thokku in pressure cooker for a change and tell me how it helped you. Lets see how to make tomato onion thokku with step by step pictures and video !
Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and chana dal. Add curry leaves and chopped onion. Saute till onion turns transparent.
Add the chopped tomato and saute for a minute. Add turmeric powder, salt and sugar. Saute till tomato turns mushy.
Now add the red chill powder and saute till its raw smell goes off. Mix for a minute. Add 1/4 cup of water at the end. Do not add more water, moisture in the tomato & little water is sufficient to make thick thokku. Mix well and cover the cooker with a lid.
Pressure cook for 2 whistles in high flame. Remove the lid after the steam is released.Mix well and check if there is excess water and thokku is watery . If so, boil for a minute in high flame.
Remove the thokku in a bowl.Garnish with coriander leaves and enjoy with idli,dosa drizzling a tsp of sesame oil. Tastes yum !
Enjoy !
Note
Adjust the quantity of red chilli powder as per taste. Use 1/2 tsp for less spicy taste.
Garnishing with coriander leaves make it more flavorful.
If you like thokku to be watery and thin, add more water.
Use fully ripen tomato for best taste.
You can make the same thokku in kadai as well. But you should cook the onion in water before adding tomato and spice powders so that onion tastes soft.
Try this easy tomato thokku in a pressure cooker and have a quick side dish for idli, dosa !
Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir. I browed few recipes and found deep fried small potato /Baby potato is used in this dish. Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. So the recipe I have shared here is not the authentic one.
Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies.
In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem ( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore. I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !
Dum aloo recipe - Restaurant style Dum aloo recipe
How to make restaurant style Punjabi dum aloo recipe at home
Red chilli powder - 1 tsp ( Kashmiri chilli powder)
Dhania powder - 2 tsp
Garam masala powder - 1 tsp
Crushed Kasoori methi - 1.5 tsp
Fresh curd – 1to 2 tbsp
Fresh cream - 1 tbsp ( I used Amul fresh cream)
To grind
Cooking oil - 2 tbsp
Cinnamon - 1 inch piece
Cloves - 2 nos
Cardamom - 2 nos ( small)
Fennel seeds - 1/4 tsp (optional)
Green chilli - 1 no
Big onion - 1 no
Tomato - 2 nos
Cashew nuts or almonds – 6 to 10 nos
Ginger&Garlic paste – 1/2 to 1 tsp
Coriander leaves – to garnish ( I din’t use it)
HOW TO MAKE DUM ALOO
Wash and pressure cook baby potato in a cooker adding 2 cups of water. Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy.
Heat 1 tbsp cooking oil in a kadai. Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger, garlic paste and saute for a minute.
Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside.
Take the pressure cooked potato. Drain the excess water and peel the potato skin. Keep in a plate. Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai. Shallow fry the potato till it turns golden in color and looks roasted. Remove in a plate.
In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan. Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed.
Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well. Boil for a minute. Add water to adjust consistency. Garnish with coriander leaves. This gravy thickens when it cools down. So add more water whenever needed. Boil and serve hot with roti !
Enjoy !
Note
Add more red chilli powder if you want spicy gravy.
Originally baby potato should be deep fried in oil. But I shallow fried it to reduce the calorie.
You can use butter instead of cooking oil.
Adding fresh cream is optional. Skip if you don’t have it. But adding cream makes the gravy rich.
This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation. So if you are making for birthday parties, make it in advance and reheat it adding some water.
Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !
When my father was working in Mumbai, he learnt this recipe from his North Indian friend. Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lot . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me :)
Tomato sabji recipe for chapathi, poori
How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !
Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd)
Dhania powder/coriander seeds powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Sugar - 1/2 tsp
Salt & water - as needed
To temper
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp ( optional)
Cumin seeds - 1/2 tsp
Curry leaves - few
Coriander leaves - to garnish
METHOD
Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds.
Saute onion until transparent and then add ginger-garlic paste and curry leaves. Saute till the raw smell of g&g paste goes off.
Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy.
Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti !
Enjoy !
Note
For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly.
You can also add some cooked peas or boiled potato cubes.
You can skip dhania powder if u wish. But flavor varies.
Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji.
You can also make this sabji in a kadai instead of pressure cooker.
For variations, you can add coarsely crushed peanut powder ( 1 tbsp )
Try this easy, yummy tomato sabji at home and enjoy !!
Potato kurma @ Aloo kurma is a delicious South Indian style side dish for chapathiand poori, dosa too. Many readers who had tried my Saravana bhavan style veg kurma requested me to share potato kurma recipe. Usually in Tamil nadu, Potato masala is the most common side dish for poori. Its our family favorite too. So most of the time, I make urulaikizhangu masala. But sometimes I make this potato gravy for chapathi. Last weekend I made puri along with this kurma for our breakfast just for posting this recipe in my space.Its a very simple South Indian style potato kurma that can be made easily in a pressure cooker. We all love this a lot. I personally like to have potato kurma with dosa as well. Friends, do try this easy yet yummy side dish for poori and share your feedback with me. If you are looking for a no grind potato kurma without coconut, do check out this recipe. Its a very old post.So pictures are not that good. Soon I will try to update that post with a video. Now lets see how to make this South Indian Potato kurma for poori and chapathi with step by step pictures and video !
My MIL had told me to include pulses in our regular diet at least once in a week as they are a good source of protein for vegetarians with lots of health benefits. Usually I make sundal with green gram, chana, black urad dal.
In my family, we love to eat sundal recipes but not often. So when my MIL told me to include legumes, I found making some curry, gravy for roti or kuzhambu recipes for rice by adding pulses is the best way to make my family eat it. So I started preparing varieties of curries and gravies for rice, roti and even for idli, dosa. This South Indian style green gram curry is our recent favorite. Green gram also known as Mung bean in English, Pachai payaru in Tamil, moong sabut/mung sabut in Hindi, Cheru Payru in Malayalam, Hesaru kaalu in Kannada, Pacha Pesalu pappu in Telugu is a very healthy pulse with high fiber and nutrient values.
Recent days I have been eating mung sprouts salad for weight loss.So I tried this pacha payaru curry recipe from a Kerala YouTube channel “Garam masala” with the leftover sprouts mainly for Sendhil and Raksha. I made it with slight modifications to suit our taste buds. It came out really well with a mild sweet taste of sprouted green gram. We all loved it very much. It was a good side dish for roti/ chapathi , idli, dosa and rice.
As the yield of this gravy is more, we had this gravy for dinner and the next day’s breakfast & lunch as well. For variations, this curry can be made with mixed sprouts or with soaked green gram dal, chana or cowpeas. I am happy that I have got a healthy, yummy green gram dal curry recipe to include in our regular diet. Ok Friends, lets see how to make this healthy mulai kattiya pachai payaru curry/ sprouted green gram dal gravy with step by step photos and a video !
Red chilli powder - 1.5 tsp ( use 2 tsp for spicy taste)
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt & water - as needed
Crushed kasoori methi – 1 tsp
Cooking oil - 2 tbsp
Cumin seeds - 1 tsp
To grind
Grated coconut - 1/4 cup ( I used dessicated coconut)
Cashew nuts - 3 nos
Fennel seeds - 1 tsp
Garlic cloves - 4 nos
Big onion - 1/2 no
Water - to grind ( I used 1/4 cup)
Coriander leaves – to garnish ( optional)
HOW TO MAKE GREEN GRAM GRAVY - METHOD
For making sprouts : Take green gram in a bowl and wash it. Add enough water to immerse it well. Let it soak for 12 hours or overnight. The next day morning, drain the excess water and wrap the soaked green gram in a cloth or keep it in a closed bowl. Leave it for a day. The next day, you can see small sprouts. If you leave it for more than a day, the size of sprouts will become bigger.
For this gravy, you can use just soaked green gram instead of sprouted ones.
Grind grated coconut, cashews, garlic cloves, fennel seeds and chopped big onion to a smooth paste adding enough water. Set aside.
In a cooker base, take 1 cup of sprouted green gram and add 2 cups of water. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released and mix well. Set aside.
Heat oil in kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add the required salt, turmeric powder, red chilli powder and garam masala powder. Saute quickly for a minute without burning.
Now add the ground coconut paste, saute for a minute and add 1/2 cup of water. Let it boil for few minutes till raw smell goes off. Now add the cooked green gram dal and mix well. Check for taste and add more salt, chilli powder or garam masala powder if needed.
Let the gravy boil for 5 minutes. Lastly add the crushed kasoori methi and mix well. Switch off the flame and serve hot with roti or rice ! Enjoy !
Note
For variations, you can replace green gram with cooked chana/chickpeas.
Adjust the quantity of chilli powder as per the taste.
You can garnish with coriander leaves at the end which is optional
If you want to omit coconut, just skip it and grind the remaining ingredients alone. In that case, add less water while boiling to get thick gravy.
Do try this healthy, flavorful green gram curry for roti and rice. Enjoy !
Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa 
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