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Potato Saagu

4 from 2 votes

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…
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5


  • 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
  • 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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4 from 2 votes

Madraasi Deepa
Madraasi Deepa

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