Onion sagu recipe | How to make eerulli sagu for dosa | Karnataka style erulli sagu for dosa or poori
By Latha on July 6th, 2019
Onion sagu or eerulli sagu recipe explained with step by step pictures and video. This Karnataka style onion sagu or eerulli sagu is served as a side dish for set dosa or poori. Onion sagu or saagu is a kind of vegetable kurma having very soft and mild taste.
This sagu is prepared using onion, tomato and fresh ground masala. Generally in sagu recipe, the amount of spices used shoud be very less as compared to the amount of vegetables. Also sagu should be very mild and not very spicy. In Karnataka set dosa and vegetable sagu or poori and vegetable sagu are two very popular combos. You can find aloo sagu, avarekalu sagu and vegetable kurma recipe also on this website. Vegetable kurma recipe is slightly different than this.
And coming to the recipe, there are so many variations, which are in practice. But as I said earlier whatever recipe you use the amount of spices should be less. I got this recipe from my mother or I would say from my brother. This is how I prepare at home and it tastes just like the one, which they serve in the hotel. And if you are looking for red or whitish colour sagu, then just change the ingredients. Like add red chili instead of green chili to get red color sagu. Skip or reduce coriander leaves to get whitish colored sagu. Skip tomato and add lemon juice at the end to get more whitish colored sagu etc.
If you are looking for more curry recipes then visit our curries section. Now let us get on to the recipe.
I have made a video on this with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 20 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 2 - 3 large onions
- 1 tomato
- Big pinch turmeric powder
- 2 tbsp cooking oil / Ghee
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 red chili
- 4 - 5 curry leaves
- Salt as per your taste
Ingredients for grinding:
- 1/2 cup grated coconut
- 1cm length ginger
- 3 cloves garlic
- 1 tsp coriander seeds or powder
- 1/2 tsp cumin seeds or powder
- 1 tbsp roasted gram / hurigadale / putani
- 1 tsp poppy seeds / gasagase
- 1 - 2 green chili
- 1/2 finger length cinnamon
- 4-5 cloves
- 1 cardamom
- 2 tbsp coriander leaves
- few mint or pudina leaves
Instructions for making onion sagu or eerulli saagu:
- Take all the ingredients listed under "for grinding" as per the measurement.
- Transfer all the above ingredients along with coconut into a mixe jar or blender. And make a fine paste using required water. Set it aside.
- Take 2 tbsp of oil in a wok or frying pan and heat it. Now prepare tempering using mustard seeds, urad dal, red chili and curry leaves.
- Add in chopped onions and fry until soft.
- Add in chopped tomatoes and give a quick mix.
- Add in turmeric powder, salt and little water. Adding all these help in fast cooking.
- Add in turmeric powder, salt and little water and fry until tomatoes are soft.
- Add in ground masala and required water.
- Adjust salt level and mix well. Please note you have already added some salt. The sagu shall have thick gravy consistency. Bring it to boil and continue boiling for 5 minutes under low flame. Serve it with set dosa or poori or chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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