25 November, 2015
POTATO| ALOO SAARU|RASAM|
Yet another variety of saaru/rasam to go with white rice. Suitable for summer season and tastes awesome. For some reasons if one has to avoid eating too much of potato, then this is the best option to eat less potato. It can be made at regular intervals without any hesitation. In that way you’ll not miss the nutrients of potato also. This rasam tastes & smells fantastic. It is a easy preparation with less effort.
Other varieties of saaru/rasam recipes in my blog are ⇒ water melon curry/rasam , huruli kattina saaru , fenugreek seeds saaru/rasam , fenugreek leaves saaru , Pineapple saaru , spinach/palak saaru , carrot saaru , Pudina saaru , Lemon/Nimbe hannina saaru , Neer saaru/instant lentil less saaru , menasina saaru/black pepper saaru , Rasam (Kerala) , Rasam for – rasam vada
Ingredients :
- Potato – 1 big
- Cooked dal ( Toor/Arahar dal) – 1/2 cup
- Tomato – 1 big
- Green chilli ( slit ) – 2 nos.,
- Rasam / saru powder – 1 tbsp
- Turmeric powder – 1/2 tsp
- Tamarind pulp – 1/2 tbsp
- Jaggery – one small piece
- Salt to taste
For tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Asafoetida – 1/2 tsp
- Curry leaves – few
- Coriander leaves – 1 or 2 tbsp
PROCEDURE :
- Mash well the potato, and cooked dal, add 1 cup of water and bring it to boil
- When boiling add Tomato (1/2 pureed & 1/2 chopped ), slit green chilli and salt
- Now add Rasam powder, turmeric powder, tamarind pulp and Jaggery
- Check for the consistency, (as it is rasam.. it should be thin)
- Boil and remove from the fire
- Prepare tempering using the ingredients under the heading ”for tempering”
- Pour it on the rasam saaru and mix well, Serve hot with rice
