Poori Sagu | Bombay Sagu

I’d prefer to name this recipe as one other tribute to the standard, staple, but unmissable root vegetable in our kitchens, the aloo or potato. As fascinating or distinctive as it might sound, the fact is that this Potato Sagu is an easy, vegan and attractive fashion of constructing a potato curry with some herbs and spices. It is a delicacy from the delicacies of Karnataka and is normally served with poori, chapatis and even dosa or idli.

About Poori Sagu

Mainly, one other regional variation to the potato curry that’s the ubiquitous pairing with a poori, I occurred to get a style of it whereas dwelling in Bengaluru or Bangalore. Though there, I attempted the Potato Sagu with a rava idli at one of many MTR (Mavalli Tiffin Room) eating places.  

Even this explicit rava idli at this eatery was a bigger one, as in comparison with what we made at dwelling. It got here with a facet of the Potato Sagu and coconut coriander chutney, and altered the straightforward deal, right into a deliciously wonderful one. You must attempt my model of this Coriander Coconut Chutney too.

Similar to this Potato Sagu being served with pooris, the potato curry-poori mixture is kind of a favourite and chosen one throughout the Indian subcontinent.

You’ll discover totally different regional variations as you alter a state. The North Indian states have their very own distinct recipes like this Aloo Puri, so is the case with South Indian states.

A well-liked Goan approach of getting ready it’s the patal bhaji, the dry model of which is called sukha bhaji. Aside from the Karnataka particular Potato Sagu, a typical potato preparation known as Poori Masala is well-known in Tamil Nadu. All of those are normally loved with pooris.

I’ve additionally travelled quite a bit in Maharashtra and came upon that the Marathi fashion Poori Bhaji is a pleasant breakfast choice obtainable in lots of eating places, motels in addition to dhabas (roadside eateries) there.

Extra on Bombay Sagu

Potato Sagu can be well-known as Bombay Sagu. Although, it’s fairly a thriller to me, even until at this time, as to why it’s known as so. I’ve by no means seen or heard of something of this kind within the eateries of Mumbai, not even the Udupi eating places.

When you’re at this recipe of Potato Sagu, I’d additionally like to say about one in every of my different favourite aloo curry recipes, the Banarasi fashion aloo ki sabzi with pooris.

I attempted it throughout my journey to the holy metropolis of Banaras or Varanasi, and since then the style has caught with me. Although, it was much like my recipe of Aloo Rasedar.

You’ll actually be comfortable whereas making this Potato Sagu because it doesn’t require a lot time to get carried out. You simply want to start by boiling the potatoes, the remainder of the tactic is tremendous simple.

I like the flavour of this dish with onions, so have added them. You may make it a no onion curry too. Inexperienced peas additionally style good on this dish.

Additionally, normally the Potato Sagu curry has a medium consistency, not thick or skinny however if you wish to make it with a barely thinner consistency, that’s doable too and tastes simply as beautiful. In case you don’t really feel like crumbling the potatoes, you possibly can chop them too.

Along with this Potato Sagu, there’s a variation of sagu that’s made with blended greens and is called Veg Sagu. You possibly can serve any of those with poori, chapati, rava idli, set dosa, neer dosa, poha dosa and even plain dosa. A facet of coconut chutney can be choice.

Step-by-Step Information

Learn how to make Bombay Sagu

Cooking Potatoes

1. Rinse 3 to 4 medium potatoes very effectively after which boil or steam in a stress cooker.  If stress cooking, stress cook dinner for 4 to five whistles. The potatoes ought to be cooked until delicate and of a mashable consistency.

For stovetop stress cooking, place the potatoes in a 3 litre stress cooker. Add water virtually masking the potatoes. You too can add a number of pinches of salt in case you choose.

Strain cook dinner on medium warmth for 4 to five whistles. When the stress drops naturally within the cooker, then solely open the lid.

Utilizing tongs eliminated the cooked potatoes and place them on a plate to chill.

2. When the potatoes are nonetheless heat, peel and crumble them. You too can chop them and maintain apart.

Make Potato Sagu

3. In a pan, warmth 1 tablespoon oil. Add 1 teaspoon mustard seeds and allow them to splutter on low warmth.

4. When the mustard seeds splutter, add 1 teaspoon urad dal and 1 teaspoon chana dal.

5. Stir and sauté on low warmth stirring usually until the lentils change into golden.

6. Then, add ⅔ cup chopped onions.

7. Sauté the onions until translucent on low to medium-low warmth.

8. Now, add 1 or 2 chopped inexperienced chilies, 1 teaspoon chopped ginger and 10 to 12 curry leaves.

9. Subsequent, add ¼ cup chopped tomatoes.

10. On low to medium warmth, sauté the combination for two minutes. Then, add ¼ teaspoon turmeric powder and a pinch asafoetida.

11. Combine and proceed to sauté for two extra minutes.

12. Then, add 2 teaspoons gram flour (besan).

13. Combine the gram flour effectively with the onion-tomato combination and sauté for a minute.

14. Add 1.25 cups water.

15. Stir and blend effectively.

16. Deliver the complete combination to a mild boil.

17. Add the crumbled potatoes.

18. Combine the potatoes with the remainder of the curry.

19. Season with salt.

20. Cowl the pan with a lid and simmer the potato curry on low warmth for 7 to eight minutes or until the curry thickens. Examine a couple of times whereas simmering.

21. The curry ought to have a medium consistency and shouldn’t be thick or skinny. A slight skinny consistency can be advantageous. Examine the style, add extra salt if required.

22. Lastly, add 1 to 2 tablespoons chopped coriander leaves and change off the warmth.

23. Serve Bombay Sagu scorching with poori, dosa, rava idli, chapati or paratha.

Extra Potato Recipes To Attempt!

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This Poori Sagu from the archives first revealed in April 2016 has been republished and up to date on January 2023.