Potato Saagu / How to make Aloo Sagu

Poatato sagu proves to be the best accompaniment with Poori/Dosa/Idli. Ideally with any South Indian breakfasts. Aloo sagu is served in many restaurants along with Idli, poori or dosas. They have a very subtle spice which makes it perfect for our Indian breakfasts. I personally do not like eating too much of spice or garam masalas for my breakfast. I always keep my breakfasts simple and healthy.

There are many variations in the style of making sagu across the country. This particular recipe demands for Besan (chickpea flour) as a thickening agent. Some also use powdered roasted bengal gram or pottukadalai or hurikadale. I have used besan in this recipe. The only spice is of the green chillies present which gives a very nice flavour.This sagu is popular in majority of the restaurants in Karnataka. This is named as “Bombay sagu” but I really have no clue why the name 🙂  You also have an option of adding boiled green peas if you wish to.

The preparation and cooking can take less than 20 minutes of your time provided you have boiled potatoes in your refrigerator.You really dont need to dig into your kitchen for too many ingredients. Its the basic ingredients which you will always have in your kitchen.

You can also have a look at my other posts like perfect poori, beetroot spicy poori, Potato bhaji curry, Spongy Idlis, Rava idli, Masala idli, Moong dal bhaji and also sweet idli like jackfruit idli

Ingredients:

Potato – 2 medium (cleanes,washed and boiled)

Onion – 1 medium (finely chopped)

Tomato – 1 small (finely chopped)

Green chilli – 2 ( chopped)

Turmeric powder – 1/2 tsp

Ginger – 1″

Garlic – 3 pods

Besan (chickpea flour) – 2 tsp

Mustard seeds – 1/2 tsp

Urad dal / Split white lentil – 1/4 tsp

Curry leaves – 1 spring

Salt to taste

Coriander leaves – 1 tbsp(finely chopped)

Coriander powder – 1 tsp

Kitchen king masala – 1/4 tsp (optional)

Oil – 1 tbsp

Method:

     Part 1 : Sauteing ingredients one by one in oil

     Part 2 : Adding boiled potatoes and besan

     Part 3 : Garnishing

Part 1 : Sauteing ingredients one by one

1. In a kadhai or pan, add oil and allow it to heat
2. Once hot, add mustard seeds and allow them to splutter
3. Add urad dal and curry leaves
4. Wait for the curry leaves to curl up and urad dal to turn light brown.
5. Add chopped green chillies and onions. Saute for few seconds
6. Pound ginger and garlic in a mortar and pestle.
7. Add them in the kadhai with onions.
8. Add turmeric powder and saute.
9. Fry till the raw smell disappears.
10. Add tomatoes and fry till they are mushy
11. Add coriander powder and kitchen king masala and mix well

Part 2 : Adding boiled potatoes and besan

1. Chop the boiled potatoes in small chunks or you can mash them using a masher
2. Now add the chopped/mashed potatoes into the kadhai and mix well
3. Add 1/2 cup water and mix well
4. Adjust salt
5. In a small bowl take 2 tsp besan and add 2 tbsp water. Whisk till you find no lump in the mixture
6. Now gradually add this mixture into the aloo sagu kadai simultaneously stirring with the other hand using a spatula.
7. Add finely chopped coriander leaves and mix well
8. Bring this to one boil.
9. Turn off the flame and serve hot with pooris or  dosas 🙂

Tips:

• Adjust green chilli quantity according to your spice level.
• Instead of besan you can grind 1 tbsp roasted chana dal / hurikadala/pottukadala and add the powder as a replacement
• Do not over boil after adding besan to the sagu. It simply makes it more thicker.
• You also can add few broken cashews soon after you add mustard seeds and urad dal.
• You also can add boiled green peas if you have it ready.