In the Indian State of Karnataka there is a small town called Udupi which is known for its delicious cuisine!The place has a beautiful Shri Krishna Temple and the place is known for the amazing temple food!It also has snacks and food combos which are super tasty and very different from the conventional style of food laced with Masalas and whole spices elsewhere.
Sagu is a Potato accompaniment to breads like Poori and Chapati/Roti which is delicious and filling.It is made in the South Indian style using lentils and curry leaves in a thick gravy.You can add boiled and mixed vegetables like Beans,Peas,Cauliflower and Carrots with the Potatoes to enhance the nutrition of the recipe!
This recipe was entered for the 119th FoodieMonday Bloghop where the theme was Udupi Cuisine!
Preparation Time : 30 minutes
Makes : 4 servings
4 – 5 medium Potatoes – boiled and coarsely crushed/chopped
2 medium Onions – finely chopped
2 green Chillies – minced finely
1 tbsp Gram Flour/Garbanzo Bean Flour(Besan) – dissolved in 1 cup water and strained
Salt to taste
1 tbsp Oil
1 tsp Mustard Seeds (Rai)
1 tsp Chana Dal (big yellow lentils)
2 tsp Urad Dal (white lentils)
1 tsp Asafoetida (Heeng)
1 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
1 dried red Kashmiri chilli
7 – 8 Curry Leaves
Heat Oil and add Mustard Seeds and dried red chilli.Add Asafoetida and mix well.Add both the kinds of dals,minced Green Chillies and 3 – 4 curry leaves.Fry on low heat till the lentils turn pink and mustard seeds splutter.Add chopped onions and sprinkle a pinch of salt on top.Cook till Onions turn translucent.
Sprinkle Turmeric and Red Chilli Powders and mix well.Add the crushed Potatoes and mix well to amalgamate everything.Cover and cook for 3 – 4 minutes on low heat.Add the gram flour mixed water and stir.Add an extra 1/2 cup of water and the remaining Curry Leaves and cover the pan again.
Cook for 5 – 7 minutes till the gravy thickens and Potatoes are cooked.Take off heat and let it cool down a bit.
Serve warm with fluffy Pooris.