A classic no onion and garlic South Indian delicacy.Although you can prepare using onion into it.Coconut makes the curry flavorful and poppy seeds give a creamy structure to the dish.

It was the only dish which i was able to eat with poori,when i was in Bangalore. It goes well for me with crunchy poori along with coconut chutney.


  • Rinse all vegetables.Cut carrot and potato into small cubes.Snap beans into small pieces
  • If green peas not available you can use frozen peas.
  • Due to the summer season i unable to get cauliflower,adding cauliflowers makes the dish more delicious.
  • But you can use other vegetables of your choice too.
  • In a pot boil 2 1/2 cup water when it starts to boil add cut vegetables and salt.Cook until soft.
  • I cook on pressure cooker over high flame for 2 whistles.
  • Now add prepared paste into it and simmer for 8 to 9 minutes.You can add little water for more gravy.
  • Once it done.In a small pan heat 2 to 3 tsp oil,add mustard seeds,chopped tomatoes,chopped onions(optional),chili powder,turmeric ,cook till tomatoes get soft.Then add curry leave,hings(asafoetida),gently stir it and pour immediately on prepared sagu.
  • You can add chopped onion in the time of tempering,i have done with out onion.Adding onion also give good taste to the gravy.
  • Serve it with poori/dosa/rice and coconut chutney…anything you like to serve it with …

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