Potato Saagu or Bombay Saagu


Saagu is a type of semi-solid curry accompaniment with any type of chapathi, roti or dose. Saagu can be made in different ways with different ingredients. This recipe is for the potato Saagu, the picture of which I have included with the set dose.

Ingredients (to serve 4)


Potatoes- 4 medium sized boiled, peeled and crushed (not mashed up)

Onion- 1 medium chopped

Tomato- 1 chopped

Green Chilies- 2 to 3

Ginger- 1 inch piece grated

Curry Leaves- 1 Sprig

Urad dal- 2 Tspn

Channa dal- 2 Tspn

Mustard seeds- 1 Tspn

Jeera(Cumin)- 1 Tspn

Turmeric powder- ½ Tspn

Fresh Coriander leaves- 2 sprigs finely chopped

Lemon juice- from ½ a lemon

Salt- to taste

Oil- 2 Tbspns

Grind the following into a very fine powder to make a Saagu masala-

Coriander seeds- 1 Tbspn

Red Chilies- 4 to 5 depending on the spiciness

Asafetida- 2 pinch

Sugar- 1 Tspn



Heat the oil in a thick bottomed open pan. Add the mustard seeds. When the mustard stops spluttering add the jeera, channa dal and urad dal. As the dal start getting brown, add the grated ginger, green chilies and the curry leaves and sauté for a few seconds. Add the chopped onions and sauté till they become translucent. Add the chopped tomatoes and the turmeric, saagu masala powder and salt and 2 cups of water. Cover and cook till the tomatoes become soft. Add the potatoes. Check for seasoning. Turn off the heat and add the lemon juice and garnish with the coriander leaves. Serve hot.

Potato saagu is ready to be savored with some dose, or chapathis.


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