Aloo Sagu | Potato Sagu Recipe | Side Dish for Indian Flat Breads | Gluten Free Recipe

Hi Supermoms,

'Sagu' is a popular Karnataka Style side dish served along with rava idli, poori/puri and chapathi. It is also known as 'Bombay Sagu' .  It is interesting to see the way certain recipes have travelled across India and bear different names. The name 'Bombay Sagu' always reminds me of my grandmother's 'Bombay Chutney' . 

She used to make Bombay Chutney using  chick flour/besan for chapathi and poori . I have wonderful childhood memories of this dish. I used to look forward to this side dish as I loved the taste of the cooked chick pea flour . You might be wondering about the name 'Bombay' in the dishes. When I spoke to my family about the origin of the name , I got very interesting insights. 

Chapathi was considered a 'North Indian dish' and any special side dish made for this would be called along  with a city from where it has travelled . We had some relatives living in Bombay and Delhi and  they used to frequently visit  my Grandfather and Grandmother.  We used to address them ( and still call them) as Bombay Chithi ( aunt) or Delhi Athimber ( uncle). This is how the recipes got exchanged and the dish got the name of cities. 

'Sagu' literally means 'cultivation/grow' . This dish can be increased in quantity (doubled by adding water)and made for a large batch due to the addition of mashed potatoes , roasted gram flour ( pottu kadalai) and/or chick pea flour and hence the name of the dish was aptly called 'Potato Sagu/ Saagu'. 

I will be sharing the traditional sagu recipe with you all soon. Today, I am sharing my recipe to make a delicious Potato Sagu that you can serve as a side dish. Potato dishes are always tasty and loved by the family. A crowd pleaser for sure. 

I have used curd to mix the chickpea flour. If you are vegan, you can mix it along with water . If you do not have sambar powder, you can use equal measure of chilli powder and coriander powder. 

Aloo Sagu | Potato Sagu Recipe : 

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

To boil together :

2 large potatoes ( peeled and chopped into large pieces)

2 tomatoes ( chopped roughly) 

2 garlic pods ( peeled, optional )

1/4 teaspoon turmeric powder

salt to taste

For the spice paste :

1/2 cup thick curd/yoghurt

1 teaspoon chickpea flour

1/2 teaspoon sambar powder

1/4 teaspoon turmeric powder

1/2" ginger ( grated, optional)

For the tempering :

2 teaspoons oil

1/2 teaspoon mustard seeds

3-4 green chillies ( split into half vertically)

1 sprig curry leaves 

For garnish :

handful of cilantro leaves ( roughly torn, optional)

juice of 1/2 lemon ( adjust according to taste)

Method:

1. Add potatoes, tomatoes , garlic pods , turmeric powder along with 1 cup of water and salt to taste.

2. Cook till they are soft and mash them well.

Chef tip : You can pressure cook them or cook in an open pot. Adjust water levels if you are cooking in an open pot. 

3. Whisk all the ingredients given for the spice paste in a small bowl.

4. Add it to the mashed potato mixture and place the vessel over low heat.

5. Add 2 cups of water and cook over low to medium heat for another 10 minutes.

Chef tip : The gravy will thicken fast. You can adjust the consistency of sagu according to your taste. Taste and adjust salt. 

6. Switch off and temper with ingredients given for the same.

7. Add lemon juice, mix and garnish with cilantro leaves. 

Delicious Aloo Sagu/Potato Sagu is now ready to be served . I served them with Methi Poori.

Happy Cooking !

With love,

Masterchefmom