Coming back to Saagu, it is a thick curry kind of accompaniment to breads like Chapati, Poori, Dosa, Idli etc. I am sure every household and every restaurant in Karnataka (or rather should I say south Karnataka) has a secret recipe for this one. In my family we have multiple Saagu recipes, each different from the other. I have specific combination though. This particularly Saagu goes well with Idli and Dosa. I hate it when it is served with Poori or Chapati.
In most restaurants back home Saagu is served with Rawa Idli rather than the rice Idli. I somehow prefer to eat this Saagu with Rice Idli... Today we had it with Dosa, coconut Chutney and some Chutney powder. It was heaven, a perfect way to begin the week end.
Shelled Green Peas 2 cups
Potatoes 2 large
Onions 2 large
Tomato 1 medium
Capsicum 1 medium
Green Chilles 5 and above
Oil 3 tbsp
Mustard seeds 1/2 tsp
Curry leaves 10-12
Hing a generous pinch
Turmeric 1/4 tsp
Fresh Coriander a few sprigs.
Salt to taste
- Wash, clean and cube potatoes. Pressure cook till tender. Alternately place it in a microwave safe bowl, sprinkle some water, microwave high for 7-8 minutes. (keep an eye)
- Dice onions, tomatoes and capsicum. Slit the green chillies.
- Heat oil in a thick bottom pan. Throw in the mustard seeds, when they stop spluttering, throw in the hing, curry leaves and green chillies. Cook for a minute.
- Add onions and cook till golden.
- Add tomatoes. Cook till mushy.
- Reserve about 1/4 cup of cooked potato chunks and throw in the rest into the pot. Stir in the turmeric. Cover and cook.
- Mash the reserved 1/4 cup of cooked potatoes into a fine paste.
- Add green peas to the pot and stir. Throw in the capsicum and add about 2/3 cup water. The quantity of water depends on how thick you want the Saagu to be. I like mine fairly thick so I add rather a small quantity of water.
- Now stir in the mashed potatoes. Adjust salt and bring it to a boil. Finish it with fresh coriander and lime juice. The addition of mashed potatoes creates a kind of silky gravy which I absolutely adore
This goes out to the MLLA event hosted by Annarasa