Last Updated on December 7, 2020
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.
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!
- 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.