Potato Rasam Recipe (Batate Thoy)

Potato Rasam Recipe (Batate Thoy)

Bachelor? Had a busy day? Too tired to cook? Need an easy recipe to fix a quick dinner? Lazy to cook? Love to try out new dishes? Love simple, comforting food? This potato rasam is the best answer to all those questions. This potato rasam is called batate thoy in Konkani & is one hell of a simple rasam. It's flavourful, delicious with a bit hit of asafoetida. Made and more like dalithoy

It's amazing to relish this flavourful potato rasam with some buttermilk chillies. Rice, this potato rasam & some buttermilk chillies. It's comfort food at it's best!

The best part, this rasam is easy to make & requires very few ingredients! Here's the recipe for you. Hope you love it as much we do!


Ingredients:

  • 1 medium sized potato
  • 1-2 green chillies
  • A piece of crystal asafoetida
  • Salt to taste

Seasoning:

  • 1 tablespoon of oil
  • 1/4 teaspoon of mustard seeds
  • 1 dried red chilli
  • 1 leaflet of curry leaves
  • Asafoetida powder

Preparation Method:

1. Peel potato & roughly dice them.

2. Pressure cook them using 3/4 cup of water & salt until they're cooked through & soft. 2-3 whistles should give you well cooked potatoes. We do need well cooked, soft potatoes.

3. Meanwhile, soak crystal asafoetida in a tablespoon of hot water so it dissolves faster.

You can use asafoetida powder in the seasoning but using crystal asafoetida too ensures you get a nice hit of asafoetida that makes this rasam very flavourful.

4. Once the pressure of the cooker is released, transfer the potatoes into a cooking vessel. Smash them well into a fine paste. Very small pieces of potato left around are fine.

Potato is made into a nice paste so that give this watery rasam a little backbone.

If you like to eat potatoes then make a fine paste out of 3/4th of cooked potatoes & leave rest of the pieces in sizes you like them to eat. 

If you do not have a masher then use the bottom of a glass to make a fine paste. 

5. Transfer the water used to cook potatoes & about 1/2 to 3/4 cup more of water to the cooking vessel.

6. Add green chillies slit into 2. Bring it to boil. Check & adjust salt.

7. Add crystal asafoetida dissolved in water to the boiling rasam. Simmer it for 3-4 minutes so that it thickens a little & potato combines well with water added.

8. Put off the flame. Potato starch makes this rasam a little thick with time but for the most part, it's watery & is yet tasty.

9. Seasoning : Heat oil in a tempering pan, add in mustard seeds. When they stop spluttering, add in dried red chilli broken into pieces, curry leaves, asafoetida powder (if needed) & let them sizzle for few seconds.

10.  Add this seasoning to the rasam & mix well.

11. Serve potato rasam hot with a bowl of steaming hot rice & enjoy! 

12. Serve them along with some buttermilk chillies or along with some spicy sides like potato-cabbage sukke, a spicy pickle, potato-onion saung, etc.