Potato Masala

 

Potato Masala

Potato masala (aloo masala) is a great recipe for dosa, poori, sandwiches, roti rolls (wraps). This can also be served as a sidedish with rice. This potato masala in South India is most commonly served with masala dosa as a filling. This delicious side dish tastes not only delicious but is also aromatic and very easy to make.

Ingredients:

1 pound potatoes boiled, peeled and cut in to medium size pieces

2 tablespoons oil

1 teaspoon cumin seeds

I teaspoon mustard seeds

I teaspoon ginger garlic paste

2 teaspoons lemon juice or amchur (mango powder)

1/2 teaspoon chili powder

1/3 teaspoon turmeric powder (optional)

1 teaspoon sambar powder (curry powder)

1 teaspoon cumin powder

1 teaspoon cilantro powder

6-8 curry leaves

Salt to taste

1-2 tablespoons fresh cilantro leaves chopped to garnish

 

Preparation:

Heat oil in a non-stick pan.

Add cumin seeds and mustard seeds and sauté till they change color.

Add ginger-garlic paste and sauté for a minute.

Add 1/4 cup water and mix.

Add turmeric, chilli powder, sambar powder, cumin powder, lemon juice and curry leaves. Mix it well and sauté a minute.

Add pieces of boiled potatoes until all spices are nicely coated on it.

Garnish with fresh cilantro leaves.

Tomato-Lemon Rasam

Tomato Rasam

Tangy and spiced tomato based soup made from red or yellow lentils in South India.

Ingredients:

1/2 cup toor dal

1 tablespoon oil or butter

1/3 teaspoon mustard seeds

Pinch asafoetida (hing)

1/4 teaspoon turmeric powder

1 fresh lemon juice

2 medium size cut tomatoes  (use 6-8 cherry tomatoes that give the best results)

1 teaspoon tomato puree

2 sliced green chillies

1-2 teaspoon rasam powder or sambar powder

5-10 curry leaves

1/4 teaspoon black pepper

1/2 teaspoon cumin powder

Salt to taste

1 tablespoon chopped coriander leaves to garnish

Preparation:

Pressure-cook lentils or cook in an open pan by adding 5 cups of water, salt and turmeric. Keep aside.

Seasoning:

Heat butter in a pan. Add mustard seeds and crackle them. Add hing at the same time.

Add boiled dal into the seasoning. Stir it thoroughly and add curry leaves, tomatoes, green chillies, black pepper powder, cumin powder, rasam or sambar powder, and salt. Cook for 5-10 minutes on a medium flame and wait till rasam bubbles up.

When nice flavor starts coming add lemon juice and boil.

Garnish with coriander leaves and serve hot with rice.