Potato Saagu


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

Potato Saagu


  • 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


  • 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.

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