Saturday, 28 February 2015

Potato Saagu

Last week I had posted Rawa idlys, which is instant, which needs no soaking or fermenting of the batter.
It can be done within half hour and enjoyed.
The idlys are just like restaurant style, puffs up nicely and very tasty.
Today I am going to post Potato Saagu to go with rawa idlys.
This saagu is very easy and can be done along with rawa idlys, in the same time.
It does not  need any grinding or there is any big list of ingredients.
This can also be enjoyed with normal fermented idlys, Dosa, chapathis and best with hot puris.

Potato - 3 medium,
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Green Chillies - 2 chopped finely,
Curry Leaves - 1 sprig,
Onion - 1 large chopped,
Tomatoes - 2 medium chopped,
Turmeric - 1/4 teaspoon,
Water - 1 cup,
Red Chilly Powder - 1/2 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Coriander - 1 tablespoon Chopped for garnish.

Pressure cook Potatoes for 3 whistles with enough water and salt.
Once the pressure cools off, take the potatoes and peel the skin and mash into medium size chunks and keep aside.
In a deep bottom pan, heat oil and add mustard seeds.
When mustard crackles, add green chillies and curry leaves, fry for a minute.
Add chopped onions and fry until pink.
Add chopped tomatoes and fry until mushy.
Add salt, turmeric and red chilly powder and fry for a minute.
Add mashed potatoes and mix well for a minute.
Add 1 cup water.
Allow to boil.
Add garam masala powder, mix well.
Lower the heat, cover and cook for 5 minutes.
Remove from heat and garnish with chopped coriander.
The saagu should be of medium consistency.
If the saagu is thick, adjust by adding water.
Enjoy with idly, dosa, chapathi or hot puris.

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