Potato Sagu
Potato Sagu is a potato-based gravy that you can serve as a side dish with pooris and rava idlis.
Ingredients
- 5-6 Potatoes medium sized
- 1 tbsp Cooking oil
- 1 tsp Mustard Seeds
- 1 Tsp Chana Dal
- 1 Onion small, diced
- 2 Green Chillies
- 2 sprigs Curry leaves
- 1 inch Ginger finely chopped
- ½ tsp Turmeric powder
- 2 tbsp Sagu Masala Powder (optional)
- ½ tsp Salt
Garnish
- 1 tbsp Coriander Leaves finely chopped
- 1 Lemon fully juiced
Instructions
- The first step is to cook the potatoes. Wash the potatoes thoroughly and pressure cook them for 3-4 whistles. When the potatoes are in a mashable consistency, they are ready. Mash the cooked potatoes and keep them aside.
- Next, place a pan on medium-high heat and add a tablespoon of oil.
- Once the oil is warm, add the mustard seeds and allow them to sputter.
- Add the chana dal and allow to roast for a bit until slightly golden.
- Follow it up with the green chillies, curry leaves and ginger. Saute for about 30 seconds.
- Next, add the onion and saute them along with the rest of the spices until they are soft.
- You can add half a teaspoon of turmeric powder and the two tablespoons of Sagu Masala powder at this stage and give it all a good mix. Saute for under a minute.
- Add the mashed potatoes and season with salt. Start off with half a teaspoon and adjust accordingly later.
- Since sagu is a gravy-like dish, add half a cup of water (preferably warm). Mix all the ingredients well and allow it to simmer on a low flame for the couple of minutes.
- Finally turn off the flame, and garnish with finely chopped coriander leaves and a juice from a full lemon.
- Your potato sagu is ready to be served with pooris or rava idli.