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 – 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.