Andhra is famous for Rasam. Depending upon the area the taste changes. But this potato Rasam is famous in Telengana. It is so simple to make.All age people can eat this, as this is good for even sick and people suffering from indigestion.
Ingredients:
Ingredients:
- 1 big potato
- 1 big tomato
-2 chillies
-2 garlic cloves
- Tamarind (marble size) or Amchur
-Salt
- Coriander leaves
- ¼ tsp turmeric powder
Tempering:
1 tbsp oil
¼ tsp jeera
¼ tsp split urad dal
¼ tsp mustard seeds
Pinch of hingh (Asafoetida) (Optional)
1 Red chillie
Curry leaves
Procedure:
-Cook potato, tomato, and tamarind with a cup of water.
-Peal and smash potato , tomato and tamarind. Donot throw the boiled water.
-Take a vessel with oil and heat it. Now fry all tempering ingredients.
-To it add cut chillies, garlic. After they become soft add smashed potato etc., along with boiled water. Add salt, turmeric and coriander leaves. Add one more cup of water to it. Taste it. Rasam should not be thick. It should look little bit watery.
-Boil on high flame for 5 minutes.(foam like has to be formed on the rasam)
-Boil on high flame for 5 minutes.(foam like has to be formed on the rasam)
-Ready to eat.
-Eat it with rice or chapathi.
Tips:
-If you like sweet taste, try with sweet potato also.
-You can mix potato with sweet potato.
-If you like spicy, add ¼ tsp coriander powder while boiling.
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