Potato Sagu

1. 1
   prep · ~15 min

   Soak and grind the coconut mixture.

   1.Soak the poppy seeds in a little water for 15 minutes.

   2.Add soaked poppy seeds, fresh coconut, roasted chana dal, and ginger to a grinder.

   3.Add a few spoonfuls of water and grind to a smooth paste.
2. 2
   boil · ~12 min

   Cook the potatoes until just tender.

   Boil the potato cubes in water until they are tender but not falling apart. Drain if needed and lightly crush a few pieces to help thicken the sagu.

   TIPDo not overcook the potatoes or they will turn mushy once simmered in the gravy.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, urad dal, chana dal, and curry leaves.

   4.Cook for 20 to 30 seconds until the dals turn lightly golden.

   TIPKeep the heat medium so the dals toast evenly without burning.
4. 4
   saute · ~5 min

   Cook the onions and green chilies.

   1.Add sliced onion and green chili to the pan.

   2.Cook until the onion turns soft and lightly translucent.

   3.Stir in turmeric powder.
5. 5
   simmer · ~3 min

   Add the paste and potatoes.

   1.Add the ground coconut paste and cook for 1 minute.

   2.Add the boiled potatoes, salt, and water.

   3.Mix gently, lightly mashing a few potato pieces into the gravy.
6. 6
   simmer · ~8 min

   Simmer the sagu until lightly thickened.

   Bring the curry to a gentle simmer and cook until the flavors come together and the gravy turns slightly creamy. Stir once or twice so the coconut paste does not catch at the bottom.

7. 7
   garnish

   Finish with lemon juice and coriander leaves.

   Turn off the heat, stir in lemon juice, and scatter chopped coriander leaves over the sagu.

8. 8
   serve

   Serve the potato sagu hot.

   Serve hot with puri, set dosa, chapati, or poori for a classic South Indian meal.

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