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Potato sagu
Easy potato sagu recipe to accompany dosa, poori, rava idli and chapathi
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
5
minutes
Cook Time
15
minutes
Total Time
20
minutes
Servings
4
Author
Swasthi
Ingredients (1 cup = 240ml )
2
potatoes
large , cubed small
¼
cup
green peas
fresh or frozen
1
sprig
curry leaves
2 to 3
green chilies
slit
¼
cup
fried gram
, putnala pappu / roasted gram/ bhuna chana dal
1
Pinch
mustard
¼
tsp
cumin
1
Pinch
hing
1
pinch
turmeric
Salt
as needed
2
tbsps
Oil
2
tbsps
lemon juice
(adjust)
How to make the recipe
Heat a pan with oil, add cumin, mustard and curry leaves.
Let the spices begin to splutter, then add hing, green chilies, potatoes and peas. Fry for around 2 to 3 mins.
Add enough water to cover the potatoes and allow them to soft cook.
While the potatoes cook, make a fine powder of the fried gram in a mixer.
Add little water just enough to make a thick paste of the gram flour. It must be of pouring consistency. Add salt and turmeric to the paste.
When the potatoes are cooked, pour the mix and stir well to prevent lumps. Simmer the gravy till it thickens. Switch off the stove.
Add lemon juice and mix well. Garnish potato sagu with coriander leaves.
NUTRITION (estimation only)
Calories:
182
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
7
g
|
Sodium:
90
mg
|
Potassium:
576
mg
|
Fiber:
7
g
|
Sugar:
1
g
|
Vitamin A:
90
IU
|
Vitamin C:
31.9
mg
|
Calcium:
39
mg
|
Iron:
4.6
mg