Green Sagu

Published Nov 2021, Updated Feb 2023

This is a simple and delicious vegan curry flavored with coconut, mint, cilantro, and poppy seeds. This is a popular one from the state of Karnataka, India. This is served with dosa or poori, but is amazing with chapathi too!

This curry should be your choice to make because

• It is delicious!
• This curry is aromatic, nutty, and flavorful.
• Made with fresh seasonal veggies.
• Healthy and nutritious as it is packed with tons of veggies.

As weather cools down, winter veggies flood the market and this sagu is made in everyone's home as well as in restaurants back when I grew up. I remember waiting for the winter as we would get to relish on kohlrabi and cauliflower which are my favorite ones. Though we kind of get them nowadays round the year, waiting for the season to enjoy certain fresh produce creates a longingness for the flavors of special foods made with it. This sagu is one among them. Kohlrabi, potatoes, beans, carrots, and cauliflower are added in this classic curry that makes a seasonal; favorite as well as budget friendly and healthy curry for the family. Plus, mint and cilantro would be the best and cheaper one to use in this season, and along with a few aromatic spices gives the ultimate flavor to this curry. This is a perfect winter veggie curry!

Here are the ingredients that are required to make this curry:

Kohlrabi - aka knol khol is a great one to use in this curry. The crunch from the kohlrabi is amazing.

Potatoes - give a meaty texture.

Carrots - Nutrient rich and adds color.

Peas - frozen peas or fresh green peas can be used. This adds to the protein.

Cauliflower - amazing low calorie veggie.

Mint and cilantro - The fresh mint and cilantro give an addictive flavor to this curry as well as color.

Onion and ginger - flavor enhancers.

Cinnamon, clove, cardamom, fennel seeds - these spices add tons of flavor to this curry.

Poppy seeds - white poppy seeds are used in this recipe and this gives the classic nutty flavor.

Coconut - adds to the flavor and texture of this curry. Fresh or frozen coconut can be used. Make sure to defrost the frozen coconut to use in this recipe.

Roasted dalia - aka chutney dal helps in the creamy texture of the curry by acting as a thickener. This is available in Indian groceries. If you can’t find this in your region, a couple of cashew nuts (not more) can be used.

Oil - used for sauteing the onions and for tempering.

Mustard, dried red chilies, cumin, curry leaf, and asafetida - these are tempered in oil and added to the curry and this enhances the flavors! Always! Not to miss it.

Why is it called green sagu?

This curry is called green sagu because of the color it gets . Mint and cilantro make it green. When I say green sagu, there is another version in a different color that I will share the recipe for soon. Both the versions are favorites in our home.

How long does it take to make this curry?

This is a simple and easy to make recipe. Prep work takes some time, as the veggies need to be chopped, around 20 minutes. The veggies can be cooked to a crisp texture in the microwave. Make sure to use microwave safe bowls, preferably glass or ceramic. The veggies can be cooked on the stovetop too. Once that is ready, and when the veggies cook, grinding and sauteing onions can be done simultaneously. And in the next 10 minutes delicious sagu will be waiting at the dinner table. This curry can be made in 30-40 minutes, and this makes a good quantity.

Can the leftovers be stored in the fridge?

The leftovers can be stored in the fridge for a couple of days. Reheat before serving. This time I tripled the recipe to freeze some for busy days. 

What to serve with this curry?

I learned this curry from my sister-in-law who grew up in Karnataka and hence this is an authentic recipe. She makes an amazing one and I exactly followed her style. During this season, every restaurant will serve this with poori or dosa for breakfast or dinner. This is a great side dish, perfect to be served with poori, chapathi, or dosa. Great for dinner as well as brunch, and try this for your next spring gathering. You won’t be disappointed.

Is this curry vegan?

Yes, this delicious curry is vegan! This everyday curry can also be served for special occasions and is a crowd pleaser loved by people of all age groups.

Ingredients

Kohlrabi - 3/4 cup, diced

Potatoes - 3/4 cup, diced

Carrots - 3/4 cup, diced

Green beans - 3/4 cup, diced

Cauliflower florets - 1 cup, small

Green peas - 3/4 cup, fresh or frozen

Salt - 1 and 1/4 tsp

Water - 2.5 plus 1/2 cup

Tempering

Oil - 2 tbsp

Dried red chili - 2, torn

Mustad seeds - 3/4 tsp

Cumin - 1/2 tsp

Curry leaf - 1 sprig

Asafetida - 1/4 tsp

To grind

Cinnamon - 1-in. piece

Cloves - 3

Roasted dalia - 2 tbsp

Fennel seeds - 1.5 tsp

Poppy seeds/khuskhus - 1.5 tsp

Coconut - 1/3 cup, grated

Green chile - 4 to 6

Ginger - 1.5 tsp, chopped

Mint - 1/4 cup, packed

Cilantro - 1.4 cup, packed

Water - 1/4 cup

Method

Add the chopped potatoes, kohlrabi, beans, carrots, and cauliflower to a glass bowl and add two and a half cups water. Microwave on high for 10 minutes. The veggies can be cooked until crisp tender on stovetop too.

Heat oil in a heavy bottomed pan and add red chilies and mustard. When the mustard seeds splutter add the rest of the ingredients listed under tempering. Fry the contents for 30 seconds.

Add the onions and sauté for 4-5 minutes until translucent.

In the meantime, grind the ingredients listed under "to grind" to a smooth paste and set aside.

Add the cooked veggies,frozen peas, and salt. Simmer for 2-3 minutes.

Add the ground paste. Use another half cup water to rinse the blender and add to the veggie mix. Simmer for 4-5 minutes. Adjust salt and consistency, if required.

Transfer to serving bowl. Serve with dosa, chapathi, or poori.