Karnataka style potato sagu made with potatoes, peas, spices and fried gram. Serve it with poori, dosa or rava idli.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Indian
Ingredients
- 2 potatoes (medium, cubed small)
- ¼ cup green peas (fresh or frozen)
- 1 sprig curry leaves
- 2 to 3 green chilies (slit)
- ¼ inch ginger (grated or sliced)
- ¼ cup fried gram (/ roasted gram/ bhuna chana dal)
- ¼ teaspoon mustard
- ¼ teaspoon cumin
- 1 pinch hing
- 1 pinch turmeric
- Salt (as needed)
- 2 tablespoons Oil
- 2 tablespoons lemon juice ((adjust))
Method
- Temper: Heat a pan with oil, add cumin, mustard and curry leaves. When the spices splutter add hing, green chilies, ginger, potatoes and peas. Saute for 2 to 3 mins.
- Cook the potatoes: Cover the potatoes with water and cook until fork tender. Meanwhile grind the fried gram to a fine powder and mix with water, turmeric and salt to make a thick slurry of pouring consistency.
- Make the Sagu: When the potatoes are cooked, pour the fried gram slurry and stir well to prevent lumps. Simmer the gravy till it thickens. Turn off the heat
- Add lemon juice and adjust salt to taste. Garnish potato sagu with coriander leaves. Serve with rava idli, poori, set dosa or sada dosa.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.