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Potato Sagu

Potato Sagu


  • 250 grams potatoes or 3 to 4 medium potatoes, boiled, peeled and crumbled or 1.5 cups crumbled potatoes
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 100 grams onion or 1 large onion, chopped or 2/3 cup chopped onion
  • 1 or 2 green chilies, chopped
  • 1/2 inch ginger, chopped or 1 tsp chopped ginger/adrak
  • 7 to 8 curry leaves/kadi patta
  • 1 small tomato or 1/4 cup chopped tomatoes (optional)
  • 1/4 tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • 2 tsp besan/gram flour
  • 25 cups water
  • salt as required
  • 1 to 2 tbsp chopped coriander leaves 

How to make the recipe:

  • Rinse 3 to 4 medium potatoes very well and then boil or steam them in a pressure cooker. if pressure cooking, then pressure cook for 4 to 5 whistles.
  • When the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.
  • In a pan heat 1 tbsp oil. add 1 tsp mustard seeds and let them splutter.
  • When the mustard seeds start to splutter, add 1 tsp urad dal and 1 tsp chana dal.
  • Stir and saute till the dals become golden.
  • Then add 2/3 cup chopped onion. saute the onions till translucent.
  • Now add 1 or 2 green chilies (chopped), 1 tsp chopped ginger and 7 to 8 curry leaves.
  • Next add 1/4 cup chopped tomatoes.
  • Saute for 2 minutes and then add ¼ tsp turmeric powder and a pinch of asafoetida.
  • Mix and continue to saute for 2 more minutes.
  • Then add 2 tsp besan/gram flour.
  • Mix the besan very well and saute for a minute.
  • Add 1.25 cups water. stir and mix well.
  • Bring the entire mixture to a gentle boil.
  • Add the crumbled potatoes.
  • Mix the potatoes with the rest of the curry.
  • Season with salt. cover the pan with a lid and simmer on a low flame for 7 to 8 minutes or more till the gravy thickens. do check once or twice when simmering.
  • The gravy should have a medium consistency and should not be thick or thin. a slight thin consistency is also fine. check the taste and add more salt if required.
  • Lastly add 1 to 2 tbsp chopped coriander leaves and switch off the flame.
  • Serve potato sagu with dosa, rava idli, chapati, paratha or pooris.