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Potato curry and Paruppu Rasam Recipe | Lunch Recipes

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Paruppu Rasam and Potato Curry is one of the most comforting lunch I prefer esp during the winters.
We dont really prefer rasam in our daily meals and it comes to presence only during festive occasions and when guests are there for lunch. But now since mittu needs either sambar or rasam for lunch amma makes rasam on and off. Here is my easy lunch menu for one of those lazy mondays 🙂
Paruppu Rasam and Potato curry Recipe

Potato Curry Recipe

Ingredients:
  • Potatoes – 5
  • Tomato – 1 medium sized finely chopped
  • Onion – 1 big sized finely chopped
  • Turmeric powder – a pinch
  • Chilli powder – 1 tsp
  • Sambar powder – 1/4 tsp
  • Garlic – 2 cloves crushed
  • Salt – to taste
  • Oil – 1 tbsp
To temper
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few

Paruppu Rasam and Potato curry Recipe
Method:
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. Potato curry Recipe - Step1

2.Add garlic,onions and saute till slightly browned and add tomatoes saute till tomatoes shrink and raw smell leaves.Now add the potatoes, then add turmeric, chilli powder and sambar powder. Add required salt and mix well.

Potato curry Recipe - Step23.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.Potato curry Recipe - Step3Serve hot with rasam and rice, tastes best with the combo!Potato curry Recipe

Paruppu Rasam ecipe
Ingredients:
  • Toor dhal – 1/4 cup
  • Tamarind – lemon sized ball
  • Green chilli – 1
  • Garlic – 2 flakes
  • Tomato – 1/2
  • Coriander leaves – 2 tsp roughly chopped
  • Salt – to taste
To roast and grind:
  • Jeera – 1 tsp
  • Pepper – 1 tsp
To temper:
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Hing (Perungayam) – a generous pinch

Paruppu Rasam and Potato curry Recipe
Method:

1.Soak tamarind in 1/2 cup of hot water and extract tamarind juice, keep aside.Fry roast jeera and pepper until nice aroma rises, switch off. Cool down and grind it to a powder.
Paruppu Rasam Recipe - Step12.Heat oil in a seperate pan, add mustard seeds, curry leaves, hing and green chillies followed by tomatoes and crushed garlic.Saute till raw smell of tomatoes leaves.Now add tamarind extract with little water, allow it to boil till its frothy may be for 5-7mins.Paruppu Rasam Recipe - Step23.Add jeera pepper powder, required salt and allow it to boil for 3mins. Pressure cook toor dhal in 1/2 cup water until mushy. Mash the dhal with boiled water.Paruppu Rasam Recipe - Step3Add cooked dhal allow it for another boil, add chopped coriander leaves and switch off.My Notes:

  • 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.

Paruppu Rasam and Potato curry Recipe

Tags: potato curry, potato curry recipe, potato curry for dosa, potato curry for poori, easy potato curry, easy potato curry indian recipe, how to make potato curry, how to prepare potato curry for chapathi, how to prepare potato curry for poori, how to prepare potato curry for rice, paruppu rasam, paruppu rasam recipe tamil, how to make paruppu rasam, make paruppu rasam, prepare paruppu rasam

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Reader Interactions

Comments

  20. sangee vijay says

    atlast u came up with paruppu rasam n potato curry ahh?? both looks so delicious n perfect combo…your clicks are too tempting n also i love the recipes..too good

    Reply

  62. RAKS KITCHEN says

    My favorite comfort food,recently had the same combo from jeyashri and loved it 😉 I too add garlic in potato curry now a days for same reason…:) Love the bowls!

    Reply

  86. Meena says

    My favourite way to have rasam is in a large cup, piping hot during the dreary winter months! I've always bought mine as take-away from our favourite dosa place, but never tried making on my own. This recipe looks simple and delicious, and I'm definitely giving it a go soon!

    Reply

  98. Anonymous says

    Hi Sharmi!

    So good to see my voted recipe is up here 🙂

    I had Rasam in train some three yrs back, as a soup and loved it so much. I was wondering if rasam is had like curry with steamed rice and the potato curry ( i wonder why this is called curry when its dry item,i'm sure there is a story behind, do share with us) as a side dish?

    Or is there some other way to have this?

    I'm looking forward to prepare this for my parents tomorrow afternoon, please let me how this is best served with.

    Thanks,
    Sw

    Reply

  100. Sharmilee! :) says

    @Anon : This is not very dry like potato fry so we call it curry 🙂 This is best when served with sambar or rasam mixed with rice. You can roast it a bit more to make it more dry, which is best with any variety rice like coconut, lemon rice or even curd rice….Hope this clarifies!

    Reply

  104. sw says

    Thanks sharmi! I'll surely try this tomorrow and let you know the results.

    Btw, i love your blog, look forward for your recipes every week 🙂 i'm true fan of your eggless vanilla cake! it totally rocks!! 🙂

    Regards,
    Sw

    Reply

  116. Anonymous says

    Hi Sharmi, I followed both the rasam and potato
    curry recipes and they tasted so good. All your recipes are
    well presented and the photos are a pleasure to the eyes!
    Thanks for posting/sharing your recipes. I stumbled on your
    blog, while googling for poondu kulambu and now I'm hooked!!

    Reply

  122. Raji says

    Sharmi Akka,

    Today lunch menu was awesome because of u.. Fry Went little spicey..but we loved it.. Akka add some more simple lunch combo and also some variety rice.. which would be easy for us as we are working 🙂 Thanks alot akka

    Reply

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