Potato Saagu

by SujeeV
side dish for roti and puri - Potato saagu
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Votes: 6
Rating: 4
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Rate this recipe!
Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 6
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a kadai.
  2. Splutter the mustard seeds.
  3. Add the chopped onions and curry leaves.
  4. When the onions become transparent, add the diced tomatoes and stir cook until the tomatoes turn pulpy.
  5. Add the mashed potatoes, turmeric powder, salt to taste and the atta water.
  6. :- DO NOT add too much of atta, since it would spoil the flavour. Just half a tsp would do. This is to get the thickness and glazed look.
  7. Add a little water to just cover the potatoes and cook covered until the mixture becomes a gravy.
  8. Check for salt and remove fire.
  9. :- Serve with pooris and chapathis.
  10. :- You can thicken the gravy to a dry consistency and use this as masala for masala dosas too.
  11. Happy cooking 🙂
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6 comments

curryadmin
Suja June 12, 2007 - 12:00 am

This was a good curry.

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curryadmin
vimala April 11, 2010 - 9:48 am

This is a perfect side dish for puris..adding a little bit of wheat flour is a nice trick to get a glossy finish to the curry.

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curryadmin
Chinnu July 4, 2013 - 5:09 pm

I was quite doubtful about adding the atta….but it turned out really good. Its a great recipe.

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curryadmin
mariamma November 21, 2012 - 2:48 pm

It was very tasty. Thank you for the recipe..

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curryadmin
sheeja February 20, 2007 - 12:00 am

adding a little atta to the saagu has really made a lot of difference to the curry. the texture and taste are really good….thanx a lot

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curryadmin
Hema Eshwar March 24, 2007 - 12:00 am

It tasted great. Nice recipe.

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