Potato Sagu Recipe for Rava Idli
Potato Sagu, a quintessential dish from South Indian cuisine, pairs exquisitely with Rava Idli, making for a hearty breakfast that is both nutritious and delicious. The preparation of this delightful dish involves the perfect blend of spices, fresh herbs, and the comforting flavor of mashed potatoes, resulting in a meal that will not only satisfy your hunger but also tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled and mashed) | 3 medium-sized |
| Onion (finely chopped) | 1 large |
| Green chillies (sliced) | 2 |
| Ginger (grated) | 1/2 inch piece |
| Curry leaves | 15 leaves |
| Mustard seeds | 1/2 teaspoon |
| White urad dal | 2 teaspoons |
| Chana dal | 1 tablespoon |
| Asafoetida (hing) | 1/4 teaspoon (a pinch) |
| Turmeric powder | 1/2 teaspoon (a pinch) |
| Coriander powder | 1 tablespoon |
| Fresh coriander (chopped) | 2 tablespoons |
| Sugar | 1 teaspoon |
| Lemon juice | 1/2 to 1 tablespoon |
| Salt | to taste |
| Oil | for cooking |
Nutritional Information (per serving, approximately)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 6g |
| Carbohydrates | 38g |
| Dietary Fiber | 5g |
| Fat | 6g |
| Sodium | 250mg |
Instructions
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Preparation: Begin by gathering all your ingredients, ensuring that everything is chopped and ready to go. This makes the cooking process smooth and efficient.
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Tempering: In a large skillet or kadhai, heat oil over medium flame. Once hot, add the mustard seeds. Allow them to splutter for about 10 seconds. This is crucial for releasing their full flavor.
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Adding Lentils: Next, add the chana dal and urad dal to the hot oil. Sauté for another 15 seconds, stirring continuously to avoid burning the lentils.
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Incorporating Aromatics: Add the curry leaves, asafoetida, sliced green chillies, and grated ginger. Stir the mixture well and sauté for about 1 minute, allowing the flavors to meld together.
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Cooking Onions: Now, add the finely chopped onion, turmeric powder, and salt. Cook this mixture until the onions are soft and translucent, which should take about 3-4 minutes.
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Combining Potatoes and Spices: Add the mashed potatoes to the skillet. Then, incorporate the asafoetida, turmeric powder, coriander powder, red chili powder (if desired), salt, and sugar. Mix everything thoroughly to combine the flavors evenly.
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Adding Water: Pour in approximately 1 cup of water to the mixture. This will help create a slightly saucy consistency. Stir well and let it simmer for 5 to 6 minutes, allowing the flavors to develop and the dish to thicken.
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Finishing Touches: Once cooked, remove from heat and garnish with freshly chopped coriander.
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Serving Suggestion: Serve the Potato Sagu hot, paired beautifully with Rava Idli and a cup of filter coffee for a complete South Indian breakfast experience.
Conclusion
Potato Sagu is not only a delightfully tasty dish but also a nourishing option that encapsulates the essence of South Indian flavors. The blend of spices and the creamy texture of the potatoes make it an irresistible accompaniment to fluffy Rava Idlis. Whether you’re preparing this for a special occasion or a simple family breakfast, this recipe is sure to become a favorite in your household. Enjoy the warm, comforting goodness that Potato Sagu brings to your table!
