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You are here: Home / Potato (Aloo) Recipes / POTATO SAGU RECIPE | ALOO SAAGU RECIPE

POTATO SAGU RECIPE | ALOO SAAGU RECIPE

November 23, 2015 36 Comments

Potato Sagu / Aloo Sagu Recipe

The first time I heard about Potato Sagu recipe is from my mother in law. She mentioned it when talking about a buffet lunch they went to and how the aloo sagu tasted really good. When I said I hadn’t heard of it before, she gave me the rough recipe. I made some notes but then forgot about it. This happened before I was gifted the awesome Simply South by Chandra Padmanabhan. 

The saw the recipe again in that book with very detailed ingredients and a nice picture too, under the title Urulaikizhangu Sagu, so I had to try it. Its a bummer that khus khus (poppy seeds) are not available in Singapore (something to do with how you test positive for drugs if you have eaten this!). I hear its even banned so trying to ship it in from India may not be such a good idea either. 

So my version does not have khus khus in it, sadly. But if you have it handy, please add it in. I am sure the taste will differ considerably! 

Potato Sagu  | Aloo Saagu Recipe 

Ingredients:
5 medium potatoes – boiled, peeled and cubed
1 1/2 cups coconut milk
1 onion, chopped
2 green chillies, finely chopped
1/2″ piece ginger
2 medium tomatoes, finely chopped
1/2 tsp turmeric powder
salt to taste
Grind to a Smooth Paste
1 tsp poppy seeds / khus khus, powdered (I didn’t have this)
3 dried red chillies
1 tbsp roasted Bengal gram / Channa dal / Kadala paruppu
1 tbsp coriander seeds / malli
1/2 tsp fennel seeds / saunf / perum jeerakam
1/2″ stick cinnamon
2-3 tbsp water
For Tempering
2 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds / jeera / jeerakam
1/2 tsp urad dal / ulatham paruppu / uzhunnu parippu
1 tsp Bengal gram / Channa dal / Kadala paruppu
1 sprig curry leaves
How to Make Potato Sagu Recipe: 

1. Heat oil in a pan and add all ingredients for tempering. When mustard seeds start spluttering, add onions and saute till golden. 
2. Mix in green chillies, ginger, tomatoes, turmeric and salt and fry for 1-2 minutes. 
3. Stir in 1 cup water, lower heat, cover pan and simmer for about 5 minutes. 
4. Mix in ground spice paste and potatoes and simmer uncovered for another 5 minutes until well blended. 
5. Pour in coconut milk and simmer for 1-2 minutes longer. 

Garnish with fresh coriander leaves and serve sagu with roti, poori or steamed rice. 

Potato Sagu / Aloo Sagu Recipe
Notes:
– You can use this spice paste base for any vegetable or even a mix of vegetables. A great idea to use up the leftover vegetables almost rotting in the fridge. 

– If you have a different version or do something differently, please leave a comment, I would love to try it differently!

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By nags Filed Under: Potato (Aloo) Recipes, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Aparna

    February 10, 2012 at 5:06 pm

    Tried the recipe and the family simply loved it. Just skipped the coconut milk at the end. Still reeling from the after effects 🙂

    Reply
  2. Sharmilee! :)

    April 1, 2010 at 1:28 pm

    Potato sagu looks nice creamy and is new to me! Luved the props used esp the sheet used underneath the bowl 🙂

    Reply
  3. SJ

    April 1, 2010 at 1:28 pm

    Never seen a saagu recipe with coconut milk. The 2nd picture looks very good, foreground all bright, with a dark background.

    Reply
  4. sra

    April 1, 2010 at 1:28 pm

    That's an interesting factoid about the poppy seeds being banned in Singapore! I always thought potato sagu was the usual accompaniment to puris, as that's what the menus say – Puri Sagu. Didn't know there was all this to it. Am enlightened 😀

    Reply
  5. Sandeepa

    April 1, 2010 at 1:28 pm

    Looks yumm. Haven't had this version but a friend in B'lore used to make a potato saagu with some MTR saagu powder or some such stuff. That tasted great

    Reply
  6. Aparna

    March 31, 2009 at 5:40 pm

    You can never go wrong with potatoes, can you?
    Like Sra said, that poppy seed info is something!

    Reply
  7. Sandeepa

    March 31, 2009 at 5:39 pm

    Looks yumm. Haven’t had this version but a friend in B’lore used to make a potato saagu with some MTR saagu powder or some such stuff. That tasted great

    Reply
  8. sra

    March 31, 2009 at 9:30 am

    That’s an interesting factoid about the poppy seeds being banned in Singapore! I always thought potato sagu was the usual accompaniment to puris, as that’s what the menus say – Puri Sagu. Didn’t know there was all this to it. Am enlightened 😀

    Reply
  9. alice

    March 31, 2009 at 5:07 am

    Hi Nags, the sagu sounds like a good combination with pooris and rotis!
    I brought khuskhus and whole spices to Singapore from Bangalore 🙂
    Don’t be confused, I am Lissie here.

    Reply
  10. Sig

    March 31, 2009 at 4:46 am

    whenever I read about poppy seeds I remember the Seinfeld episode where Elaine has a chicken dish with poppy seeds just before a drug test 🙂 I didn’t know poppy seeds were banned because of that though! I love the masala, it sounds delicious!

    Reply
  11. delhibelle

    March 31, 2009 at 1:21 am

    this has to be so very tasty

    Reply
  12. Cham

    March 30, 2009 at 7:58 pm

    Potato saagu with puri or rava idli is simply great. Simply delicous ur saagu!

    Reply
  13. Soma

    March 30, 2009 at 6:44 pm

    New name & recipe for me. i like anything with poppy seed in it.

    Reply
  14. Pavithra

    March 30, 2009 at 5:20 pm

    Looking good!!!!!!!!!!surely try it out

    Reply
  15. Nags

    March 31, 2009 at 1:10 am

    Mahimaa – Usually I get readymade coconut milk when I plan to cook with it but for this one I the coconut milk myself. You can very well use readymade coconut milk too. Adding coconut paste would give it a different texture but go for it! 🙂

    Reply
  16. Arch

    March 30, 2009 at 5:03 pm

    With coconut milk – thats new !! great to have with hot puris 🙂

    Reply
  17. Mahimaa's kitchen

    March 30, 2009 at 4:45 pm

    new recipe.. would love to try. did u use ready made coconut milk? can i substitute with ground coconut paste?

    Reply
  18. Rajitha

    March 30, 2009 at 3:30 pm

    yum! isn’t it a bummer when some ingredients ae banned…i remem searching for a banned ingredient myself..forgot it’s name…and i kept thinking my dish would somehow be better if i used it :)..btw. ur prev. post…the babycorn and carrot recipe…looks lovely..i tried to comment on it but jeeves computer was acting up…just like him….ha ha..kidding 🙂

    Reply
  19. Divya Vikram

    March 30, 2009 at 11:12 pm

    Sounds delicious. I usually replace the khus khus with ground cashews. This gives a creamy texture to the dish!

    Reply
  20. A_and_N

    March 30, 2009 at 2:21 pm

    When I read “saagu” I thought you’d be using some green leafy veggie with this but I was pleasantly surprised 🙂 I know why you didnt have poppy seeds with you 🙂

    The dish looks great! I usually dont come across a lot of preparations that feature potatoes and coconut together (avial being the prominent one). This looks very good 🙂

    Reply
  21. Pavani

    March 30, 2009 at 2:10 pm

    Thats a yummy looking aloo curry.You should probably think of getting some poppy seeds (powdered if whole is not allowed) from India on your next visit. Nice pics.

    Reply
  22. Laavanya

    March 30, 2009 at 2:07 pm

    I was reminded of that Seinfeld episode too – the poor thing kept eating those poppy seed muffins… 🙂

    Saagu looks delicious – i’ve only heard of the mixed vegetable variety.

    Reply
  23. The Koshy Mostafas

    March 30, 2009 at 1:24 pm

    So cool – I have been getting bored with the spice paste I use for veggies so, this is definitely much needed!!!

    And I love the pic 🙂
    Tee hee – I remember that Seinfeld episode where Elaine keeps testing positive for drugs because of poppy seeds. They were never to be found in Dubai too.

    Reply
  24. Raaga

    March 30, 2009 at 11:50 am

    Remember that episode in Seinfeld where Elaine keeps eating stuff that has poppy seeds sprinkled??

    Nice sagu 🙂 Didn’t know about the coconut milk element.

    Reply
  25. Asha

    March 30, 2009 at 11:50 am

    Poppy seeds are available in Singapore? That is strange. Yes, Karnataka Saagu must have Poppy seeds,gives it that a unique taste but your saagu looks so yum. I love it with Poori. Good looking recipe, I love her books too! 🙂

    Reply
  26. Happy cook

    March 30, 2009 at 10:07 am

    I have never had this dish, i am so going to try this. Looks so yumm.

    Reply
  27. Madhu

    March 30, 2009 at 6:01 pm

    Love sagus, esp aloo ones. Pics are very tempting..

    Reply
  28. Suparna

    March 30, 2009 at 9:43 am

    Hi,
    looks creamy n rich with spices!interesting version…completely different from what I know. Thanks for the recipe. lovely clarity of pics, looks beautiful.
    TC

    Reply
  29. SJ

    March 30, 2009 at 9:24 am

    Never seen a saagu recipe with coconut milk. The 2nd picture looks very good, foreground all bright, with a dark background.

    Reply
  30. Shama Nagarajan

    March 30, 2009 at 8:44 am

    lovely recipe

    Reply
  31. jayasree

    March 30, 2009 at 8:16 am

    As I was reading through the ingredients of paste, was thinking of using it in combination with other veggies. And there u have said at the end of the post. Saagu looks creamy. would love to try this.

    Reply
  32. Ann

    March 30, 2009 at 2:12 pm

    Looks perfect..Asha had some Sagu recipes which i tried..this one looks tempting for me to check

    Reply
  33. RAKS KITCHEN

    March 30, 2009 at 12:21 pm

    I like this with pooris the best! Sounds yummy,but never tried like this before!

    Reply
  34. Siri

    March 30, 2009 at 4:09 am

    I love the ingredients used for making the paste. 🙂 and it can be used as a base for any vegetable. simple and yummy! will try this sometime soon..

    Siri

    Reply
  35. Madhumathi

    March 30, 2009 at 9:56 am

    Looks so rich n delicious..Potato sagu is a new recipe to me..I love the idea of adding coconut milk 🙂

    Reply
  36. Sharmilee! :)

    March 30, 2009 at 8:39 am

    Potato sagu looks nice creamy and is new to me! Luved the props used esp the sheet used underneath the bowl 🙂

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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