Potato Saagu | Bombay Saagu

Tuesday, April 03, 2018

If you are not very familiar with Bangalore & its local cuisine, you might not know what 'Saagu' means. For the uninitiated, 'Saagu' or 'Sagu' is gravy like side dish served as an accompaniment with Pooris, Rava Idli or Set Dosas, at every 'Darshini' you will find in Bangalore

There are 2 kinds of Saagu that are commonly made. One is the made using a medley of vegetables, Coconut & Spices known as the Vegetable Saagu. The other kind is the Potato Saagu or Bombay Saagu (I don't know how the name came about, though) made mainly with potatoes that gets paired with Rava Idlis.


Rava Idli (Ravey Idli in Kannada) & Saagu make a delightful combination and is quite filling so, this is mostly our weekend brunch followed by a strong dose of Filter Coffee. 

Now coming to the Recipe, Bombay Saagu is fairly easy to make once you have the boiled potatoes ready. It uses very basic ingredients available in your kitchen. 

It pairs very well with Set Dosas, Pooris, Rava Idlis & Chapatis. Makes  for a great lunch box option too 



  • 3 large Potatoes
  • 1 large White onion 
  • 3 Green Chilies 
  • A sprig of curry leaves
  • A pinch of Asafoetida/Hing
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon Chana Dal
  • 1/4 teaspoon Turmeic powder
  • 1 tablespoon Gram Flour/Chickpea Flour/Besan
  • Salt as per taste
  • 2 tablespoon cooking oil
How To:

Dice the potatoes into half & pressure cook with some salt. Once, the potatoes are cool enough to handle, Peel the skin & mash the potato into chunks with your hands

Slice the onions lengthwise. In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds, add hing, Chana Dal & Urad dal & sauté until golden. Add the sliced onions along with green chilies & curry leaves. Add a pinch of salt, Turmeric powder & sauté until the onions get cooked

Meanwhile, make a slurry of Gram flour & water. Add it to the pan along with 2 cups of water & some salt & bring it to a gentle boil.

Now add the mashed potatoes & give it a stir. Reduce the flame, check for salt & let it simmer on low flame doe 3-4 minutes.

Turn off the flame & garnish with fresh coriander



-- You may add 1 chopped tomato at while you are sautéing the onions

-- You can add Green Peas too 

-- The Saagu will thicken a bit upon cooling down. So keep the consistency a little runny before turning off the heat

-- If you find the Saagu too thick, add a bit of water & reheat before serving, if the consistency is quite thin, add a bit of chickea flour dissolved in water & bring it to a boil again

You Might Also Like