SAGU

Jump to Recipe

Sagu is a simple, yet delicious South Indian curry made mainly with potatoes, onions and aromatic spices. It is a soft, mildly spiced curry. It is especially popular in Karnataka and Tamil Nadu cuisine and is commonly served with poori, chapathi, dosa or set dosa.

Sagu is a staple breakfast and tiffin-side dish in many South Indian homes and hotels. It has a soft and slightly watery texture, with a mild spicy and tangy flavor. Tamarind puree or lemon juice is generally added for the tanginess.

ABOUT THE RECIPE:

This is a traditional recipe that we make in our home for generations. We usually add tamarind puree for the tanginess. Generally in restaurants, 1~2 teaspoon of besan (gram flour) is added to give slight thickness to the curry. Adding besan is completely optional. I haven’t added besan for this recipe. We in our family, prefer sagu with a slightly watery consistency.

INGREDIENTS FOR SAGU:

• POTATOES (MEDIUM SIZE/FINELY CHOPPED) – 2 NOS.
• ONION (MEDIUM SIZE/FINELY CHOPPED) – 1 NO.
• CHILLY POWDER – 1 TBSP
• TAMARIND – 15-20 GMS
• FENNEL SEEDS – 1 TSP
• SALT – AS REQUIRED
• OIL – 2 TBSP
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE SAGU:

• Soak the tamarind in warm water for 10 minutes. After 10 minutes, squeeze the soaked tamarind to extract the puree.

• Heat a kadai, and add 2 tablespoon of oil to it.

• Once the oil is heated, add the fennel seeds to it. The fennel seeds will start to fry, as soon as it is added to the oil.

• Then add the chopped onions to it. Saute the onions until it turns translucent.

• Also, add the salt to it. Adding salt helps the onions to cook faster.

• Once the onions turn translucent, add the chopped potatoes to it.

• Add 2 cups of water to it. Also, add the chilly powder to it.

• Mix everything well. Cover it and cook it until the water dries out completely. It takes around 5 to 7 minutes on medium-high flame.

• After about 5 to 7 minutes, open the lid. It should be completely dry. Also, the potatoes should be soft and not mushy.

• At this stage, add the tamarind puree to it.

• Mix it well, and let it cook until it starts to boil completely.

• Once it starts to boil completely, garnish it with curry leaves.

• Mix it and turn off the flame.

YUMMY AND DELICIOUS SAGU IS READY.

SERVE IT WITH POORI, DOSA, SET DOSA OR CHAPATHI.

I HAD SAGU WITH CHAPATHI, ALONG WITH BOMBAY CHUTNEY.

VARIATIONS:

• The amount of chilly powder can be adjusted according to our preference.
• One teaspoon of tamarind paste can be substituted with tamarind puree.
• To give slight thickness, 1~2 teaspoon of besan can be mixed with water and added to the recipe.

PRO TIPS:

• Add the tamarind puree only after the potatoes are completely cooked through. Vegetables generally tend to stop cooking, once the tamarind puree is added.
• After adding tamarind puree, do not let it to boil for a long time. It should have a watery consistency. Cooking it for a long time might make it thick and dry.