Tangy Potato Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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Ingredients

  • 1 - Potato (boiled and mashed)
  • 2 tbsp - Cooked toor dal
  • 1 - Tomato (crushed)
  • 1 - Crushed garlic
  • 1 tbsp - Rasam powder
  • 1/4 tsp - Tamarind paste
  • 3 - Curry leaves
  • 1/2 tsp - Mustard seeds + cumin seeds
  • 1/4 tsp - Asafoetida powder
  • 2 - Dry red chillies
  • 2 tbsp - Chopped coriander leaves
  • A few curry leaves
  • Salt
  • Oil

How to Make Tangy Potato Rasam

  • Retain the water in the cooked dal. Add the mashed potato, tamarind paste, curry leaves, rasam powder, salt, crushed garlic, and crushed tomato.
  • In a pan, heat a tsp of oil, splutter the mustard seeds, cumin seeds, asafoetida powder and red chillies. Fry till brown.
  • Add the vegetable mixture to this, bring to boil.
  • Once it boils remove from flame and add the chopped coriander leaves.
  • Serve hot with rice and any side dish.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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