Aloo Sagu

  • Prep Time
    10 Minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Aloo Sagu is a famous dish from Karnataka.

Aloo Sagu is an authentic and delicious dish. It is a completely different type of aloo sabji preparation. The masala preparation requires poppy seeds, fresh coconut, bengal gram, ginger, green chili and cinnamon stick which makes it tasty and unique in taste. Adding the sugar enhances the flavor of the dish. It tastes great with puri. Enjoy this dish as breakfast or lunch meal. So, try this recipe and let us know your feedback in the comment section.

This recipe was prepared by a lovely mom – Archana Chakravarthy.

Tips and Suggestions by Mom Chef:-

  • Wash the potatoes, boil them. While boiling the potatoes, add some salt and turmeric powder. After cooling down the potatoes, peel them and cut in pieces.
  • If you want you can add onion also.

For more such exciting recipes like Aloo Sagu, please click on the following links:

  1. Lauki ki Sabji
  2. Baingan Sabji
  3. Capsicum Sabji

Current Recipe Rating

(4.5 / 5)

3 ratings

  • Recipe
  • Text size

Ingredients

  • Oil - 1 to 2 tablespoon
  • Mustard seeds/Rai - 1 teaspoon
  • Split black gram/Urad dal - 1/2 teaspoon (optional)
  • Cumin seeds/Jeera - 1/2 teaspoon
  • Asafoetida powder/Hing powder - a pinch
  • Turmeric powder/Haldi powder - 1/2 teaspoon
  • Curry leaves - a few
  • Potato/Aloo - 3 to 4 no (boiled)
  • Poppy seeds/Khas khas - 2 teaspoon
  • Cinnamon/Dalchini stick - 1/2 no
  • Cloves/Laung - 3 no
  • Roasted Bengal gram/Phutane ki dal - 1/2 cup
  • Carrot/Gajar - 1/2 no chopped
  • Green peas/Hare matar - 1/2 cup
  • Green chili/Hari mirch - 3 no
  • Ginger/Adrak - 1/2 inch pieces
  • Fresh coconut pieces - 1/2 cup
  • Water - as required
  • Sugar - 1 teaspoon
  • Coriander leaves - to garnish

Instructions

  1. Heat oil in a wok/kadhai. Put the mustard seeds, urad dal, cumin seeds, asafoetida powder, turmeric powder and curry leaves. Saute well.
  2. Cut the boiled potato into pieces and then add. Mix well. In a separate wok, put the poppy seeds, cinnamon stick, and cloves. Dry roast them on low flame for 3 to 4 minutes.
  3. Meanwhile, put the chopped carrot and green peas in the kadhai. Add some salt to taste and mix well. Cover and cook for 1 to 2 minutes.
  4. Allow the dry roasted ingredients to cool down. In a mixer jar, put the dry roasted poppy seeds, cinnamon stick, and cloves. Then put the roasted bengal gram and dry grind for 1 minute.
  5. Then in the mixer jar, put the green chili, ginger pieces and fresh coconut pieces. At this stage you can add coriander leaves if you want to.
  6. Grind all the ingredients. Check and add water as per gravy consistency and grind again. Put this mixture in the wok/kadhai. Mix well.
  7. Then, put the sugar and mix well. Add some water. Cook for 1 minute and then garnish with coriander leaves.
  8. The Aloo Sagu is ready to be served.

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