| Recipe Name:
Sagu |
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| Category:
Indian Regional |
Sub Category:
Karnataka |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
20 mins |
4 |
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Ingredients: |
| Onions |
|
2 nos |
| Potatoes |
|
2 nos ( peeled, chopped and boiled ) |
| Green chillies |
|
2 nos |
| Coriander leaves |
|
2 Tbsp |
| Curry leaves finely chopped |
|
1 Tbsp |
| Turmeric powder |
|
1/2 tsp |
| Lemon juice |
|
1/2 tsp |
| Fresh grated coconut |
|
1/2 Tbsp |
| Ginger & Garlic grated |
|
1/2 tsp each |
| Mustard & jeera seeds |
|
1/2 tsp each |
| Cashewnuts |
|
1 Tbsp |
| A pinch of hing |
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Method: |
- Blend together onion, chillies,coriander, potato,water. Keep aside.
- Heat oil in a heavy pan, add cashew, dals, and fry for a minute.
- Add mustard,hing and allow to splutter. Add garlic & ginger.
- Add onions, stir fry till pink and tender.
- Add ground paste, potatoes and 2 cups water.
- Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick.
- Add turmeric,salt,sugar,coriander,curry leaves,lemon juice,coconut and stir.
- Simmer further 2 minutes. Remove from fire.
- Serve hot.
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