Sagu Masala powder is a spice mix used to maximize the flavour of a popular potato dish called Sagu.
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Sagu Masala Powder
Sagu Masala powder is a unique powder that you can make at home to elevate the taste of Potato Sagu served with pooris or Rava Idli.
The spices used in this spice mix bring heat by the use of cloves, cinnamon, jeera and coriander seeds. The Bengal fried gram provides the base to these spices and also acts as a thickening agent when your potato sagu is too watery.
Popular brands like MTR and Maiya’s Potato Sagu Masala powder are great, but I prefer making them in fresh and small quantities
Ingredients for Potato Sagu Masala / Sagu Pudi
Bengal fried gram or pottu kadali or huri kadale in Kannada is the main ingredient that adds a base to this masala.
The other spices used are – Cloves, Cinnamon, Coriander seeds, Jeera and Cobri/ dessicated coconut.
A special ingredient used in such gravies is Khus Khus (not to be confused with Cous Cous) or locally in Karnataka, known as Gasa Gasay. They are poppy seeds that are edible and usually added to foods to make it richer. I especially love the Gasa Gasay Payasa served during family function that my aunt makes – it is to die for!!
How to make the masala powder
Place a nonstick pan on low flame and allow it to warm up. First, add the cloves, cinnamon and Khus Khus and roast for 10-15 seconds.
Follow it up with coriander seeds and jeera to the same pan and further roast for 10-15 seconds.
Add the bengal fried gram and roast it along with the rest of the spices for another 10- 15 seconds.
Finally, turn off the flame and add the dessicate coconut/ cobri and roast briefly in the ambient heat of the pan.
The idea is to toast all the spices lightly without letting them brown up. If you notice that the Khus Khus is dancing on the pan, the flame is either too high or they’ve roasted sufficiently, and it’s time to remove it from the pan.
Transfer the toasted ingredients to a plate and allow it to cool down. Once they are at room temperature, grind them into a powder.
Storage and Shelf Life
Sagu Masala powder is for immediate use, so it is best to make it in small batches. If you have a little left over, store it in an airtight container for a couple of days outside.
You can use this powder for making Veg Kurma and thickening/flavouring dal.
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Recipe
Sagu Masala Powder
Ingredients
- 2-3 Cloves
- 1 inch Cinnamon
- 1 tsp Jeera Seeds
- 1 tsbp Khus Khus
- 1 tsp Coriander Seeds
- 2 tbsp Bengal Fried Gram
- 1 tbsp Dessicated coconut cobri
Instructions
- Place a pan on low to medium heat. Once the pan is warm, add the cinnamon, cloves, Khus Khus and roast for 10-15 seconds.
- Next, add the jeera seeds and coriander seeds. Saute for another 15-20 seconds.
- Add the Huri Kadale/Bengal fried gram and roast with all the spices. The intention is to lightly toast them, not brown them.
- Turn off the flame and finally add the dessicate coconut/cobri and allow it to toast in the ambient heat of the pan.
- Remove all the ingredients from the pan to a place and allow to cool.
- Once cool, grind them to a powder and you can use this for Potato Sagu or Veg Kurma or even for your dals.
If you are looking for more Spice Mix recipes, please click here.
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