Uralaikizhan Sagu
Equipment
- Pan
- Blender
- Kadhai
- Heavy-based Pan
- Skillet
Ingredients
- 7-8 Potatoes unpeeled
- 3 Onions chopped
- 2-3 Green chillies de-seeded and chopped
- 1 Ginger 1-cm / 1/2-inch piece fresh, peeled and grated
- 4 Tomatoes chopped
- 1/2 teaspoon Turmeric ground
- 375 ml Coconut milk (1 1/2 cups), fresh or canned
- Salt
For the spice paste
- 1 teaspoon Poppy seeds ground
- 3-4 Red chillies dried
- 1 tablespoon Chana dal roasted
- 1 tablespoon Coriander seeds
- 1/2 teaspoon Fennel seeds
- 1 Cinnamon stick about 1 cm / 1/2 inch long
For the tempering
- 6 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seed
- 1 teaspoon Urad dal rinsed and drained
- 1 teaspoon Chana dal rinsed and drained
- 1 Curry leaves sprig
Instructions
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft. Drain and allow to cool, then peel off the skins. Cut the potatoes into 1-cm / 1/2-inch cubes.
- Put all the ingredients for the spice paste in a blender with a little water, if necessary, and process to make a smooth paste. Set aside.
- Heat the oil for the tempering in a kadhai or deep, heavy-based frying pan (skillet) over medium heat, add all the ingredients for the tempering, and stir-fry for 1 minute, or until the mustard seeds start to splutter. Add the onions and stir-fry for 5 minutes, or until golden.
- Mix in the chillies, ginger, tomatoes, and turmeric, and season with salt. Fry for about 1-2 minutes.
- Pour 250ml / 8fl oz (1 cup) water into the pan, stir, then reduce the heat, cover and simmer for about 5 minutes.
- Mix in the spice paste and potatoes and simmer, uncovered, for a further 5 minutes, or until well blended. Pour in the coconut milk and simmer for about 1-2 minutes.
Video
Nutrition
Serving: 6gSodium: 81mgCalcium: 95mgVitamin C: 71mgVitamin A: 768IUSugar: 7gFiber: 10gPotassium: 1501mgCalories: 504kcalSaturated Fat: 23gFat: 29gProtein: 9gCarbohydrates: 59gIron: 5mg
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