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 Adigaaâ€™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 recipeâ€¦
Best Sellers on Amazon
Yield / Serves
Potato â€“ 250 gm
Onions â€“ 2 nos
Tomato â€“ 1 no
Green chilies â€“ 2 nos
Curry leaves â€“ 2 sprigs
Mustard seeds â€“ Â¼ tsp
Split Blackgram â€“ Â¼ tsp
Bengal gram â€“ 1 tsp
Turmeric powder â€“ Â½ tsp
Coriander leaves â€“ 2 stalks
Salt to taste
Oil â€“ 3 tsp
Ã¢â¬Â¢Peel and finely chop the onions into pieces. Finely chop the green chilies and tomato into pieces.
Ã¢â¬Â¢Pressure-cook the potatoes for 3 whistles (it should be in mashing consistency).
Ã¢â¬Â¢Remove the lid, when the pressure subsides, drain the water.
Ã¢â¬Â¢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).
Ã¢â¬Â¢Heat oil in a kadhai, add in the mustard seeds, split black gram, Bengal gram and curry leaves. Wait until they crackle.
Ã¢â¬Â¢Add in the green chilies and cook until they turn light white in color.
Ã¢â¬Â¢Add in the tomato and cook until they turn mushy.
Ã¢â¬Â¢Add in the mashed potatoes and turmeric powder along with required quantity of salt.
Ã¢â¬Â¢Cook for 2 mins and pour in 1 ½ cup of water and let it boil.
Ã¢â¬Â¢Give a stir, once in a while until the gravy thickens (semi thick).
Ã¢â¬Â¢Remove from fire and garnish with coriander leaves
Serve hot. Goes out well with Poori, Idly and Dosa. A perfect combination with Rava Idly.
How useful was this post?
Click on a star to rate it!
Rated 4 based on 2 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By