Easy & Effortless Potato Sagu Recipe
Potato sagu recipe does not take much time. To make this recipe just start with boil potatoes and the rest of the method is easy. Also,just pair with pooris, rotis, dosa or rava idli, you can make potato sagu as a side dish.
- 3 to 4 medium potatoes – boiled, peeled and crumbled;1 tablespoon oil;1 teaspoon mustard seeds;1 tsp urad dal ;1 tsp chana dal ;1 large onion, chopped;1 or 2 green chilies, chopped;½ inch ginger, chopped;
- 7 to 8 curry leaves;1 small tomato ;¼ teaspoon turmeric powder;a pinch of asafoetida (hing);2 teaspoon besan ;1.25 cups water;s alt as required;1 to 2 tablespoon chopped coriander leaves
Boiling PotatoesBoil the potatoes in pressure cooker for 1-2 whistles then turn off the flame.When the potatoes are still warm, peel and crumble them. Making Potato SaguIn a pan heat 1 tbsp oil. Add 1 tsp mustard seeds and let them splutter.When the mustard seeds start to splutter, add 1 tsp urad dal and 1 tsp chana dal.Stir and saute till the dals become golden.Then add 2/3 cup chopped onion. Saute the onions till translucent.Now add 1 or 2 green chilies (chopped), 1 tsp chopped ginger and 7 to 8 curry leaves.Next add ¼ cup chopped tomatoes.Saute for 2 minutes and then add ¼ tsp turmeric powder and a pinch of asafoetida.Mix and continue to saute for 2 more minutes.Then add 2 tsp besan/gram flour.Mix the besan very well and saute for a minute.Add 1.25 cups water. Stir and mix well.Bring the entire mixture to a gentle boil.Add the crumbled potatoes.Mix the potatoes with the rest of the curry.Season with salt. Cover the pan with a lid and simmer potato sagu on a low flame for 7 to 8 minutes or more till the gravy thickens. Do check once or twice when simmering.The potato sagu gravy should have a medium consistency and should not be thick or thin. A slight thin consistency is also fine. Check the taste and add more salt if required.Lastly add 1 to 2 tbsp chopped coriander leaves and switch off the flame.Serve potato sagu with dosa, rava idli, chapati, paratha or pooris.