By: redchilliesPosted on

poori_saagu 031

Growing up, opting for Poori (Fried Flour Flat Bread) used to be my first choice at any restaurant. Puri minus the chutney, Potato Bhaji / Korma / Potato Masala of course, as that was spicy for me way back then.  But then I gradually got used to the taste and then came a stage when I used to visit restaurants just for their chutney’s and vegetable Saagu, along with the Puri of course! Those were the old traditional restaurants where people went to enjoy the authentic taste of food rather than the ambience and presentation.

There are no surprises here as Poori is usually everybody’s favorite both young and old alike. There is something warm about the flaky, puffed up and crispy Poori that wants to make you crave for more. This along with Vegetable Sagu is one of our favorite breakfasts.

Vegetable Saagu is a traditional Karnataka dish in which aromatic spices are blended with coconut and cooked with choice of vegetables. The choice of spices and its quantity is what makes the taste unique. This is usually accompanied with Poori or Rava Idli or Set Dosa, but tastes equally good with Rice or Rotis.

Ingredients for Poori:

  • 2 cups wheat flour
  •  1 Tbsp warm oil
  •  Salt
  •  Warm water for kneading
  •  Oil for deep frying

  • Little all purpose flour (while rolling)

    •    Method:

    • To make the dough mix flour, salt, and put warm oil on it, add enough warm water to make soft dough. Knead thoroughly and keep aside covered for 2 hours. 

    • From the dough, take out small pieces and shape into small balls.

    • Roll them into thin rounds using a rolling pin and little bit of all purpose flour.

    • Meanwhile heat oil in a deep frying pan, fry the pooris on both sides till light brown. 

       Ingredients for Saagu:

    • 1-1/2 cups mixed vegetables (green beans, carrots, potatoes and peas)

    •  ½ cup diced onion

    •  1 medium ripe tomato

    • Mustard seeds

    •  Oil
    • Curry leaves
    • Asafetida

    • Coriander leaves for garnish

    •  Salt

     Masala to grind:      

    • 1 tsp Cumin seeds

    • 2 tsp coriander seeds

    • ¾ cup grated coconut

    • 2 tsp poppy seeds

    • 2 Tbsp whole split peas (hurgadle, putani)

    • 5-6 green chillies

    • 3 garlic pods
    • Little tamarind paste
    • salt

    poori_saagu 029

    Method:

    • Grind all the ingredients for masala to a smooth paste with little water and keep aside.

    • Boil the vegetables separately in water with little salt. Make sure that the vegetables do not over cook.

    • Take a heavy bottom pan and heat little oil. Add mustard seeds, wait until they splutter. Add curry leaves, asafetida and then add the chopped onions.

    • Sauté the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.

    • Add the ground masala and let it cook for a minute or two. Finally add the boiled vegetables along with water and allow it to cook.

    • Check for taste and adjust the seasonings. Garnish with chopped coriander leaves.

     

     

     

     

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Categories: Breakfast/ Brunch /Tiffin Varieties, Coconut based Curries / Gravies, Karnataka Recipes

43 Replies to “Poori and Vegetable Saagu (Karnataka Style)”

  2. i have love-hate relationship with poori 🙂 i love it yet cant have it coz of deep frying facot.
    and that saagu is my all time fav. i make it quite often whenever i make idli and dosas. lovely pics RC 🙂

    and indo, remember our Bee hates poori 😉

  3. Love poori and sagu combination! Thought i dont make pooris often – your post is tempting me 🙂
    Looks delicious Red chillies!

  6. thanks Latha.

    You girls are hilarious. I had some good laughs 🙂

    Baked puri? Bee, you are kidding right? Go indulge once in a while girl! Thanks for the Appey pan (I don’t even know how to spell the abel.svk…. pan and now you add this Takoyaki pan…groan 🙂

  8. Hey I know a recipe for baked puri! Will be posting soon.

    The saagu looks so mouth-watering RC! delicious combo with puris.

  9. bahala sogasagi kantha ide ri poori sagu…olle combination..namma maneyalli malagiddaga kelidru yaru beda annodilla ..poori mathe sagu always on top!

  10. lovely pictures RC, as usual!…and yes with Bee around you are bound to be entertained!..heheh..i seriously can’t understand how she can’t like this!!!…and see uma she is off to make a baked puri..I don’t even want to know..:)

  16. Thanks Cham. Saagu is one ‘mean’ curry and goes best with Poori 🙂

    Uma, are you serious? Baked Puri. Now you need to post it right away !

    Haudu Lakshmi, neevu heliddu nija. Namma maneallu adde story. Bharthi thanks nimage.

    Gee, tell me about it Srivalli. How can anyone not like puri? I am sending this to your Curry Mela event as well. Waiting for the awesome roundup.

    Same here Sushma. I can eat deep fried anytime, but the thought of calories gives me a heart attack.

  18. Puri Saagu looking wonderful RC..I didn’t add the hot oil to batter ( regding ur quest. at Barik Shev )..Just try and make the batter little thin n sticky instead of stiff, that might help..

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  21. Hello,
    Thankz for the good recipes from red chillies.
    I hav tried most of them all, and it is too good.
    keep going,
    Thankz very much.

  22. Hi,
    As they say proof of the pudding is in eating. Your recipe For saagu was real good. My Maharastrian wife cooked it fine (I am from Karnataka).

    Warm Regards,
    Girish.S.Jois.

  23. Dear RedChillies,

    I accidently bumped into your site..and how happy am I now!!! I always visit the restaurant to hog the poori and saagu.. and now I have the recipe..!! 🙂 This does look yummelious!!! Thanks a ton for the recipe..

  24. The sagu is prepared with eggplants and green tomotoes and other vegetables. I ate with poori and sagu when I was in Bagalore in 1960s at restaurant near Malleshwaram. This recipe is quite different.I live in USA where most of the preparation at the restaurants will be prepared by Andhra or Madras which is entirely different from Karnataka.
    Syed

  25. Hi,
    I am from Mysore. Ihave come to USA to visit my children. While browsing I saw ur blog. Nice to that u r giving tips to many regarding our karnataka recipes. Regarding sagu, the best sagu was at Raju hotel. It is nomore. I donot know what other ingredients he was using besides what u have mentioned. Any I am happy about ur enthus and ur blog. Keep going

  26. Tried this saagu recipe. Came out good and tasted good too. It had been a long time since I had tasted saagu (after coming to US).

    Just wanted to say Thank You for the recipe.

    Thanks so much for trying and letting me know. So glad you liked it.

  27. After reading the ingredients, I know it smells good. It has good ingredients that can be found in any kitchen and spice rack; that is if you are always updating your kitchen.

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  31. Hi Supriya – I made this saagu yday and came out very good. whole family loved it!
    Im just having trouble with the poori though. somehow my poori never bulges like everyone elses…kinda comes out flat. i dont know what im doing wrong though. any suggestions?

  33. Lakshmi, so glad you liked the saagu. I will send you some tips on fluffing the pooris soon 🙂

  34. Here are some steps for making fluffy pooris.

    1. I use a mix of wheat flour and little maida (80:20 ratio)
    2. While making the dough, add some warm ghee/oil and make sure the dough is stiff (not like chapathi). Knead the dough for a long time.
    3. Keep the dough covered and aside for 30 minutes.
    4. Roll the poori as much as possible without using dry flour, little bit is ok.
    5. Do not make the poori thin, it should be even.
    6. When you drop it in oil, make sure it is hot (drop a small bit of dough and check).

    Hope this helps and please do let me know, when you try it next.

  37. Hi
    I had set dosa in a bangalore restaurant and loved the side dish offered there..
    from then i was searching for this recipe.
    glad i got it here..
    i just wanna know if it requires dry roasting of ingredients to grind.
    pls let me know tat..

  38. Hi Savi, thanks. Actually there is no need to dry roast the ingredients. But if you want to, you can. Hope this helps.

  40. I have very recently started cooking.. i mean cooking everyday! and your website has been of great help to me. It carries simplified recipes which urges me to try it all out. The Sagoo has always been a big hit since I have used your recipe. I also have people asking me to make it in case we have a get together or potluck. Needless to say Poori is my family’s fav..Thanks to you. Keep up the good work :))

  42. Hi,

    One major ingredient that I noticed missing is “Sapsige Soppu” – the aromatic green leaves that our – Soppamma soppu – lady used to bring or which we used to buy in front of Gandhi Bazaar Vidyaarthi Bhavan. That really Ups the taste very much. The best Poori Saagu for me used to be that of Shanbhag Restaurant [Old Geetha Rest] in Gandhi bazaar. But for Saagu Masala Dosa no one can beat Vidyaarthi Bhavan. 🙂

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