Saagu is a most popular and familiar dish of Karnataka. Saagu is gravy which goes out well for breakfast as side dish for Idly, Poori and Dosa. After coming to Bangalore, I had this Saagu with Rava Idly in Adigaa’s and from that I have been a great fan for their Rava Idly pairing with Saagu and Curry leaves Chutney. Let us move on to the recipe…

Potato Saagu

Ingredients:

• Potato – 250 gm
• Onions – 2 nos
• Tomato – 1 no
• Green chilies – 2 nos
• Curry leaves – 2 sprigs
• Mustard seeds – ¼ tsp
• Split Blackgram – ¼ tsp
• Bengal gram – 1 tsp
• Turmeric powder – ½ tsp
• Coriander leaves – 2 stalks
• Salt to taste
• Oil – 3 tsp

With onions

With tomato

With pressure-cooked potatoes

Gravy getting thicken

Potato Saagu

Preparation:

• Peel and finely chop the onions into pieces. Finely chop the green chilies and tomato into pieces.
• Pressure-cook the potatoes for 3 whistles (it should be in mashing consistency).
• Remove the lid, when the pressure subsides, drain the water.
• Soak the potatoes in tap water and peel of the skin. Transfer the potatoes to a bowl and mash them nicely (no lumps should be there).
• Heat oil in a kadhai, add in the mustard seeds, split black gram, Bengal gram and curry leaves. Wait until they crackle.
• Add in the green chilies and cook until they turn light white in color.
• Add in the tomato and cook until they turn mushy.
• Add in the mashed potatoes and turmeric powder along with required quantity of salt.
• Cook for 2 mins and pour in 1 ½ cup of water and let it boil.
• Give a stir, once in a while until the gravy thickens (semi thick).
• Remove from fire and garnish with coriander leaves.

Serve hot. Goes out well with Poori, Idly and Dosa. A perfect combination with Rava Idly.