Potato & Peas Sagu with Chapathi

Sagu to me means mixed vegetable in spicy gravy. It makes a good combo with Poori, Idli, Chapathi, Dose. I am sure people from Bangalore have heard of Vidyarthi Bhavan's famous Sagu-Masale Dose followed by hot filter Coffee. Anybody who lived/lives in Bangalore and haven't tried Sagu-Masale Dose, don't forget to visit Vidyarthini Bhavan when you are in Bangalore. Vidyarthi Bhavan is one of the old charms of Bangalore. It translates to Student's eatery and was one of the best and most affordable hotels of Bangalore in earlier times (may be 1970's n before). I always remember my granpa saying that Vidyarthi Bhavan's Dosa was available at 15Paise in 70's. My memories of buying anything for 10 paise is very faint. Well, before I forget the main topic let me share my version of sagu with you all. This will be my entry for WBB-12 'Spice it Up' hosted by Trupti of The Spice who loved me.


Here is my version of Sagu which I make for Chapathi's. You may want to add any veggie along with Potato and Peas.






Potato and Peas Sagu

Ingrediants:

Veggies I used:

Potato's - 2 medium sized
Peas - 1 small cup

For Gravy:

Coconut : 2 heaped tabsp (dry/wet)
Hurikadale/dalia : 1 tbsp
Sambhar Pudi: 2 tsp (adjust according to your taste)
Coriander Powder : 2 tsp (roasted coriander seeds powder)
White Sesame seeds : 1.5 tsp (roasted)
Tamarind Juice : 2 tbsp
salt

For Tadka:
Oil - 2 tbsp
Mustard
Turmeric : one pinch
Curry leaves



Wash Potatoes and cube them. I had kept the potato skin intact. Pressure cook potato cubes, peas and salt with enough water. 3 whistles were enough to cook potatoes and peas. Blend all the ingrediants for gravy, use the stock water from potato and peas and make a thick paste. Keep it aside. Do tadka, and add the blended paste and fry the paste for about 30 sec. You can see the paste changing its color. When it starts turning dark brown add boiled peas and potatoes and mix well. Cover cook the mixture for 4 -5 mins. Check for salt and spice levels. Remove from fire and garnish with coriander. Serve hot.




Tip: Add enough water while cooking potatoes and peas and use stock water for grinding, making up volume etc.

Qty : Serves two hungry people.
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