Paruppu Rasam and Potato Curry is one of the most comforting lunch I prefer esp during the winters.
We dont really prefer rasam in our daily meals and it comes to presence only during festive occasions and when guests are there for lunch. But now since mittu needs either sambar or rasam for lunch amma makes rasam on and off. Here is my easy lunch menu for one of those lazy mondays :)
Potato Curry Recipe
Ingredients:
- Potatoes - 5
- Tomato - 1 medium sized finely chopped
- Onion - 1 big sized finely chopped
- Turmeric powder - a pinch
- Chilli powder - 1 tsp
- Sambar powder - 1/4 tsp
- Garlic - 2 cloves crushed
- Salt - to taste
- Oil - 1 tbsp
To temper
- Mustard seeds - 1/2 tsp
- Curry leaves - few
Method:
1.Boil potatoes with little salt until soft for 3-4 whistles(You can either cut into halves or pressure cook it as such as I did),Keep aside. Then chop the potatoes into bite sized cubes.Heat oil in a pan, add mustard seeds allow it to temper, then add curry leaves allow it to crackle.
2.Add garlic,onions and saute till slightly browned and add tomatoes saute till tomatoes shrink and raw smell leaves.Now add the potatoes, then add turmeric, chilli powder and sambar powder. Add required salt and mix well.
3.Sprinkle little water and give a quick stir for the masalas to blend well. Cook until nicely roasted, turn over carefully , then switch it off.
Serve hot with rasam and rice, tastes best with the combo!
Paruppu Rasam ecipe
Ingredients:
Ingredients:
- Toor dhal - 1/4 cup
- Tamarind - lemon sized ball
- Green chilli - 1
- Garlic - 2 flakes
- Tomato - 1/2
- Coriander leaves - 2 tsp roughly chopped
- Salt - to taste
To roast and grind:
- Jeera - 1 tsp
- Pepper - 1 tsp
To temper:
- Mustard seeds - 1/2 tsp
- Curry leaves - few
- Hing (Perungayam) - a generous pinch
Method:
1.Soak tamarind in 1/2 cup of hot water and extract tamarind juice, keep aside.Fry roast jeera and pepper until nice aroma rises, switch off. Cool down and grind it to a powder.
2.Heat oil in a seperate pan, add mustard seeds, curry leaves, hing and green chillies followed by tomatoes and crushed garlic.Saute till raw smell of tomatoes leaves.Now add tamarind extract with little water, allow it to boil till its frothy may be for 5-7mins.
3.Add jeera pepper powder, required salt and allow it to boil for 3mins. Pressure cook toor dhal in 1/2 cup water until mushy. Mash the dhal with boiled water.
Add cooked dhal allow it for another boil, add chopped coriander leaves and switch off.My Notes:- Always add a hint of garlic with potatoes to avoid gastric issues.
- After dhal is added, dont give more than a single boil.
- Dont boil rasam for more time as it will give a bitter taste. Also amma always says not to add any tamarind mixed dishes in iron kadai so I make rasam in indalium kadai.
