May 31, 2020

Potato Sagu | Poori Sagu

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Potato sagu is a mildly spiced potato based curry which is served alongside rava idli, set dosa or poori.  The famous chain of restaurants run by MTR is known for serving its yummy rava idlis with this potato Sagu.  

Poori and potato based sabji is an eternal combination and every region has its special aloo curry recipe to go with pooris . 
Making Potato Sagu is very simple and doesnt involve many ingredients or pre preparations . If you have some potatoes boiled , you can prepare it quickly .
This curry goes well as a side dish with jeera rice, vegetable pulao or even rotis and plain rice. 
There is another variant of Sagu made using mixed vegetables which also goes well with puris, chapati , roti or even plain hot rice. The recipe for Vegetable Sagu is published on my blog . Do try that too. 

Preparation Time - 30 mins
 (includes time to boil potatoes)
Cooking Time - 15 mins 
Serves - 3 to 4 
Complexity- simple 

3 to 4 medium sized potatoes 
2 to 4 green chillies finely chopped 
2 tsp ginger finely chopped 
1/2 onion finely chopped (optional)
1 medium sized tomato chopped 
1.5 tablespoon gram flour/besan
1 tsp red chilli powder
1/2 tsp haldi powder
2 tablespoon oil
1 tsp mustard seeds
1 tsp channa dhal
1 tsp udad dhal
Pinch of asafoetida 
Salt to taste 
Pinch of sugar 
Few curry leaves 
Corriander to garnish 

  • Wash the potatoes, cut them into half and pressure cook for 3 to 4 whistles on medium flame .
  • Peel the potatoes, roughly crumble them and keep aside .
  • In a pan heat oil and temper the mustard seeds , channa dhall and udad dhal till the dhalls turn golden brown. 
  • Now fry the green chillies and ginger along with asafoetida and curry leaves . 
  • If using onions , saute that until it turns pink and soft . If not using onion, skip this step.
  • Add the tomatoes, some salt , haldi/turmeric and the red chilli powder and saute till tomatoes turn soft .
  • Add the gram flour and mix well . Add 1 cup of water and cook till the raw flavor of gram flour is lost .
  • Add the crumbled potatoes and mix it well .Add 1 cup of water, adjust salt if needed , add a pinch of sugar and cook for another 5 to 8 mins. If you need it a little more spicy, add some red chilli powder at this stage. 
  • Turn off and garnish with fresh corriander .


  1. Delicious looking potato sagu. I usually associate potato cooked in this manner with poori. Interesting that I can serve it with rava idli. Am sure hubby will like this variation.

  2. Tasty sagu and versatile to use. I have seen it being served with rava idli in darshinis but never tried making the combination at home.


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