Poori Sagu | Bombay Sagu | Potato Sagu
Bombay Sagu or Potato sagu or Poori Sagu is a lightly spiced potato curry that is served with pooris. This delicious South Indian style potato preparation can also be served with poori, dosa, chapati or rava idli.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 250 g 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 ((split husked black gram))
- 1 tsp chana dal ((husked and split bengal gram))
- 100 g onion (or 1 large onion, chopped or 2/3 cup chopped onions)
- 1 or 2 green chilies (- chopped or 1/2 to 1 teaspoon, chopped)
- 1 inch ginger (chopped or 1 teaspoon chopped ginger)
- 7 to 8 curry leaves
- 1 tomato (- small, or 1/4 cup chopped tomatoes, optional)
- 1/4 tsp turmeric powder
- 1 pinch asafoetida ((hing))
- 2 tsp gram flour ((besan))
- 1.25 cup water (or add as required)
- salt (as required)
- 1 to 2 tablespoons coriander leaves (- chopped)
Instructions
- 1
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.You can also cook the potatoes in a pan or pot or in the Instant Pot adding water as needed.
- 2
For stovetop pressure cooking, place the potatoes in a 3 litre pressure cooker. Add water almost covering the potatoes. You can also add a few pinches of salt if you prefer.Pressure cook on medium heat for 4 to 5 whistles. When the pressure drops naturally in the cooker, then only open the lid.Using tongs removed the cooked potatoes and place them on a plate to cool.
- 3
When the potatoes are still warm, peel and crumble them. You can also chop them and keep aside.
- 4
In a pan heat oil. Add mustard seeds and let them splutter on low heat.
- 5
When the mustard seeds start to splutter, add urad dal and chana dal.
- 6
Stir and sauté on low heat till the dals become golden.
- 7
Then add the chopped onions. Sauté the onions until they soften and turn translucent.
- 8
Now add chopped green chillies and ginger and also the curry leaves.
- 9
Next add chopped tomatoes.
- 10
Sauté for 2 minutes on low to medium heat and then add turmeric powder and asafoetida.
- 11
Mix and continue to saute for 2 more minutes.
- 12
Then add the besan or gram flour.
- 13
Mix the besan very well and saute for a minute.
- 14
Add water. Stir and mix well.
- 15
Bring the entire mixture to a gentle boil.
- 16
Add the crumbled potatoes.
- 17
Mix the potatoes with the rest of the curry.
- 18
Season with salt. Cover the pan with a lid and simmer potato sagu on a low heat for 7 to 8 minutes or more till the gravy thickens. Do check once or twice when simmering.
- 19
The potato sagu gravy should have a medium consistency and should not be thick or thin.
- 20
A slight thin consistency is also fine. Check the taste and add more salt if required.
- 21
Lastly add the chopped coriander leaves and switch off the heat.
- 22
Serve Bombay Sagu with dosa, rava idli, chapati, paratha or poori.