Potato Sagu Recipe for Rava Idli
Potato Sagu Recipe is a mildly spiced potato curry popular across Karnataka. It is a perfect curry to be served along with rava idli and it is a must try recipe.
Potato curry or bhaji is cooked in various styles across the country. One such version is the potato sagu recipe which is very popular in Karnataka usually served alongside Rava Idlis, Set dosa and others in eateries like darshinis and restaurants.
There is a another version of this sagu using mixed vegetable which is also popular across Karnataka and is usually served along with puri or set dosa.
This recipe of potato sagu is simple to make and can be packed into your office or kids lunch boxes as well.
Here are more sides to idli
- 3 Potatoes (Aloo) , boiled and mashed
- 1 Onion , finely chopped
- 2 Green Chillies , slit (adjust taste)
- 1/2 inch Ginger , grated
- 2 sprig Curry leaves
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 teaspoon White Urad Dal (Split)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/4 teaspoon Asafoetida (hing) , +a pinch
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coriander Powder (Dhania)
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1 teaspoon Sugar
- 1/2-1 tablespoon Lemon juice
- Salt , to taste
- Oil , as needed
How to make Potato Sagu Recipe for Rava Idli
To begin making Potato Sagu Recipe for Rava Idli, get prepped up with all the ingredients. In a kadai, heat some oil and add mustard seeds and let the seeds splutter.
Once they splutter, add chana dal and urad dal and saute till they change slightly brown in colour.
Once done add curry leaves, a pinch of asafoetida, green chilies, and grated ginger and sauté it for a few seconds.
After few seconds add onions, turmeric powder and a pinch of salt and cook until the onions are cooked but not browned.
Once the onions are cooked add the mashed potatoes, remaining asafoetida and turmeric powder, coriander powder, chili powder, salt and sugar and stir well to combine.
Add a cup of water and cook until you see a gravy consistency, continue to cook for 5-6 minutes on a low heat so that the potatoes absorb all the flavor.
Once the potato sagu has reached the desired consistency add chopped coriander leaves and lemon juice. Stir to combine and turn off the heat.
Transfer the potato sagu into a serving bowl and serve.