Mixed Vegetable Sagu – Karnataka Special Meals


I am back to Blogging after what seems like ages though it’s actually been just a month. This week I will be posting three different thalis or combo menus. When Valli announced this theme, she was benevolent to allow us to post one recipe from our previous thali menus. So when I checked on the few thalis I posted, I realised I had not posted this awesome recipe of the mixed vegetable sagu from the Karnataka special meals I posted a while ago. The amazing thing about this sagu is that it has quite a few vegetables, is delicious, quite easy to make and best of all it goes with poori, dosa, rotis and rice. So what I do is make a big batch of it for a Saturday / Sunday and have it for breakfast with dosa, for lunch with rice / poori and for dinner with rotis. The meals seem different but involve less effort from my end and I can enjoy the weekend too. Yay!


The Sagu is not very spicy and so works well with kids too. If your kid loves coconut like mine does, it is a perfect way to sneak the vegetables in. Sagu is a also made with potatoes only but I love the mixed vegetable option better because I eat way too many potatoes as is. So here goes –

Serves 4-5

Recipe adapted from here


2-3 Carrots, medium size

4-5 Cauliflower florets

1 Potato, big

8-10 French beans

1/4 cup green peas

1 Onion, big

1 Tomato, big

1 tbsp Oil

1/4 tsp Mustard seeds

1/2 tsp Urad dal, split and skinless

1 sprig Curry leaves


To grind

1/2 cup Grated coconut, loosely packed

1″ Ginger, skinned and finely chopped

3-4 Garlic cloves, chopped

1 tsp Cumin seeds

1 tsp Coriander seeds

2 tbsp Roasted gram

1 tsp Poppy seeds

2 Green chillies, chopped

1″ Cinnamon

2-3 Cloves

1 Cardamom, green

2 tbsp Coriander leaves, chopped


  • Chop the carrots, potato, beans and cauliflower florets
  • Add salt and steam them for 12-15 minutes or and set aside
  • Take all the ingredients specified under ‘to grind’ above and grind them to a fine paste with little water and set aside
  • Heat oil in a pan and add mustard seeds
  • Once it splutters, add the Urad dal and curry leaves
  • Chop the onion and add it to the pan
  • Once the onion is translucent, add the chopped tomato and let it cook till the tomato is soft
  • Add the cooked vegetables and ground paste
  • Add a little water if necessary. The Sagu needs to be at a thick gravy consistency
  • Adjust for salt and let it come to a boil, around 7-10 Minutes
  • Simmer 2-3 minutes and turn off the gas
  • Serve hot with rice, roti, poori or set dosa
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Thalis’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Karnataka Special Meals


When we returned from Malaysia to Bangalore, we were provided accommodation by the husband’s company for a month or so. Thankfully, we were staying very close to an MTR restaurant and went there almost everyday for a meal. In that one month, we have eaten almost everything on their menu and some more than once, so much so that now we are tired of MTR and have decided to not venture anywhere close to it for a brief while.

When the theme of thali came up in the Blogging Marathon, my first thought was to recreate the MTR special meals that we had many times and enjoyed it immensely. I have left out a couple of items like one more sweet and beeda but otherwise this thali is a faithful remake of the special meal at MTR. The best part was that we would take two Thalis and comfortably share it amongst the three of us and still feel overfed. 

I took about 2 1/2 hours to make all of this except Sambhar and Rasam. I made the Sambhar and Rasam the previous day. It is also perfectly fine to make to payasa on the previous day and the vegetables for the palya and sagu can be cut and prepped the previous day. This would considerably reduce the time. 

What I learnt while researching for this thali was –

 Palya is stir fried vegetables mostly garnished with coconut. 

Sagu is a light gravy based side dish for roti, dosa or poori. I have eaten innumerable set Dosa with sagu and that is next on the agenda to make at home. 

Payasa is kheer or payasam. 

Bisibele Bhath is as easy to make as it is delicious to eat. I have successfully tried it a few times and once even for guests and everyone survived. Must have every week.

This Thali has –


Bisibele Bhath


Mixed Vegetable Sagu 

Beetroot Palya








This post is part of the Blogging Marathon under the theme – Thalis.


Check out the Blogging Marathon page for other marathoners doing this BM.