December 8, 2011

Corn and Potato Sagu

‘Sagu’ is an Indian term used for a thick curry made primarily with lentlils and/or vegetables. If they have corn in them, better for the kids! 

Serves 3-4; Prep time: 15 minutes

What you need:
1 cup fresh or frozen corn
3 cups of potatoes washed, peeled and cut up into chunks
2 cups onion cut into chunks
1 cup tomatoes diced
2 whole green chilies slit
4 sticks of fresh cilantro finely chopped
Pinch of turmeric
1 tsp lime juice
Salt to taste

To temper:
1/2 tsp ghee/oil, ½ tsp mustard and cumin, few curry leaves and hing (asaefoetida)

In a saucepan or small cooker, on medium heat, add ghee. When it begins to smoke, add the mustard, cumin, curry leaves and cover. When the splattering subsides, add onions, and roast to a light brown. 


Toss in the onions and sauté until transparent. Add the tomatoes and potatoes. After a minute or so, add in the powders, corn and green chilies. Cook covered for about 8-10 minutes on medium heat, or pressure cook.

Add the lime juice and hing, garnish with cilantro. Turn off the heat and serve the dish with chapathi, poori, dosa or rave idlis. Enjoy!