Potato-onion Roast With Garlic Rasam

For any south Indian, this is a menu that can be a default menu any day and it is a meal to come salivating back home to after even a week of travel to a country/ city where Indian food is hard to find! The “comfort” food in my home is rasam with spinach – but the potato-onion roast makes it a very festive meal J

My blogger pal, Priya of Bon Appetit had asked me to post pictures on FB, but I thought this is always a happy meal for all of us and decided to blog it

Here is the recipe

Boil, peel & dice potatoes (I always use the pink variety)

1 large pink onion chopped into thin slivers

Curry powder

Turmeric

Asafetida

Curry leaves

Oil

Salt

Cumin

Mustard seeds

Preparation

Use required amount of oil splutter cumin, mustard and asafetida.

Add the onions and roast for a bit

Add the boiled and diced potatoes

Add the curry powder (make as spicy or bland as you desire), salt and the turmeric powder and toss the potatoes around until all of them are coated evenly.

Add a little more oil and allow it to roast.

Add washed curry leaves and mix once more before removing from stove.

It should be golden brown

with yogurt rice and rasam on the side! bliss!!!

Rasam

1 can of diced tomatoes or 3 fresh tomatoes

3 cups of water

2 cloves of garlic finely minced

Turmeric

Cilantro

Rasam powder

Salt

Tadka with 1 tsp ghee – mustards, curry leaves, cumin and asafetida

Dal water – ½ cup

Preparation

Cook the tomatoes in some water. Cool and grind if desired

Add the rasam powder to the puree along with the dal water and allow it all to boil with some salt

In some ghee lightly brown the garlic 

Splutter the mustard seeds and cumin

Remove the boiled rasam from the stove and add the sauté

Add some freshly minced cilantro as garnish and serve hot with potato roast

A quickie meal, most satisfying, mes amies, as Poirot might say J