Rasam Recipe- Potato Fry & South Indian Tamarind Soup

Last Updated on 2 months by Neha Deshmukh

Rasam Recipe – Potato Fry & South Indian Tamarind Soup

Introduction

There’s just something about a steaming bowl of rasam that feels like a warm hug, isn’t there? It’s the ultimate comfort food, especially when paired with crispy, golden potato fry and a fluffy pile of rice. This isn’t just a recipe; it’s a little piece of my childhood. I remember my amma (mom) making this on cooler evenings, the aroma filling the whole house. It’s a dish that’s both incredibly flavorful and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This rasam and potato fry combo is a classic South Indian meal for a reason. It’s quick – ready in under 30 minutes! – and packed with flavour. The tangy rasam cuts through the richness of the potato fry beautifully. Plus, it’s a wonderfully balanced meal, offering a little bit of everything – spice, tang, and comforting carbs. It’s perfect for a weeknight dinner or a cozy weekend lunch.

Ingredients

Here’s what you’ll need to create this delicious duo:

• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 dried gundu chilli (also known as Byadagi chilli)
• 4 cloves garlic with skin
• 1 gooseberry size tamarind soaked in 1/4 cup water for 10 minutes
• 3 ripe tomatoes
• 1/2 teaspoon turmeric powder
• 1 teaspoon rock salt (or to taste)
• 1/2 teaspoon jaggery
• 2 cups water
• 2 tablespoon coriander leaves, roughly chopped
• 2 teaspoon ghee
• 1/2 teaspoon split urad dal
• 1/2 teaspoon mustard seeds
• 3 dried gundu chillies
• 2 sprig curry leaves
• 1/4 teaspoon asafoetida (hing)
• 4 potatoes, peeled and diced
• 1 teaspoon sambar powder
• 1 teaspoon chilli powder
• 2 sprigs curry leaves
• 3/4 teaspoon salt (or to taste)
• 2 tablespoon besan (kadalai maavu)
• 2 tablespoon peanut oil
• 1/4 teaspoon mustard seeds

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic South Indian flavour:

• Tamarind: This is essential for the signature tang of rasam. I prefer using a small, concentrated piece of tamarind and soaking it – it gives a richer flavour. You can find it at most Indian grocery stores.
• Gundu Chillies: These aren’t about heat, they’re about flavour and colour! They add a beautiful reddish hue and a subtle fruity aroma to the rasam. If you can’t find them, you can substitute with Kashmiri chillies, but the flavour won’t be quite the same.
• Rock Salt: Also known as kala namak, rock salt has a unique mineral-rich flavour that really elevates the rasam. Table salt will work in a pinch, but rock salt is worth seeking out.
• Besan (Kadalai Maavu): This chickpea flour is what gives the potato fry its lovely crispy coating. Make sure it’s fresh for the best results!
• Regional Variations: Rasam recipes vary so much from family to family and region to region. Some people add lentils, others add different vegetables. Potato fry is also sometimes made with gram flour and rice flour for extra crispiness. Feel free to experiment!

Step-By-Step Instructions

Let’s get cooking!

1. Make the Rasam Paste: Soak the tamarind in 1/4 cup of water for about 10 minutes. Then, in a blender or grinder, combine the soaked tamarind, black pepper, cumin seeds, one gundu chilli, garlic, and tomatoes. Grind into a smooth paste.
2. Boil the Rasam: In a pot, combine the rasam paste, turmeric powder, rock salt, jaggery, and 2 cups of water. Bring to a boil and simmer for about 15-20 minutes, or until the rasam is foamy and fragrant.
3. Temper the Rasam: While the rasam is simmering, prepare the tempering. Heat ghee in a small pan. Add the urad dal and mustard seeds. Once the mustard seeds start to splutter, add the remaining gundu chillies, curry leaves, and asafoetida. Pour this tempering into the rasam and stir well.
4. Finish the Rasam: Stir in the chopped coriander leaves. Let the rasam rest for about 15 minutes to allow the flavours to meld.
5. Prepare the Potato Fry: Dice the potatoes and toss them with sambar powder, chilli powder, curry leaves, salt, and besan. Make sure the potatoes are well coated.
6. Cook the Potato Fry: Traditionally, this is done using a pot-in-pot method in a pressure cooker. Place a small bowl inside the pressure cooker, add the coated potatoes, and pressure cook for 4 whistles. Alternatively, you can deep fry or shallow fry the potatoes in hot oil until golden brown and crispy.
7. Roast the Potato Fry: Heat peanut oil in a pan. Add the cooked potatoes and roast for about 10 minutes, stirring frequently, until they are crispy and golden brown.

Expert Tips

• Don’t skip the resting time for the rasam! It really allows the flavours to develop.
• For extra crispy potato fry, make sure the oil is hot before adding the potatoes.
• Adjust the amount of chilli powder to your spice preference.
• If your tamarind is very sour, add a little more jaggery to balance the flavours.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sesame oil.
• Spice Level Adjustment: Add more or fewer gundu chillies or chilli powder to adjust the heat.
• Festival Adaptations: During Pongal or Makar Sankranti, some families add a handful of lentils to the rasam for extra protein and heartiness. My paati (grandmother) always made a special version with a little bit of coconut milk!

Serving Suggestions

Serve the rasam hot with the crispy potato fry and a generous serving of steamed rice. A dollop of ghee on the rice is always a good idea! You can also serve it with papadums or a side of vegetable stir-fry.

Storage Instructions

• Rasam: Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Potato Fry: Potato fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore crispiness.

FAQs

• What is the significance of Gundu Chillies in Rasam? Gundu chillies add a unique flavour and beautiful colour to the rasam. They aren’t very spicy, but they contribute a lovely fruity aroma.
• Can I use lemon juice instead of tamarind? While you can use lemon juice as a substitute, the flavour won’t be quite the same. Tamarind provides a unique tanginess that lemon juice doesn’t quite replicate.
• How do I adjust the consistency of the Rasam? If the rasam is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to reduce the liquid.
• What is the best type of rice to serve with Rasam and Potato Fry? Traditionally, short-grain rice like Sona Masoori is served with rasam. But any fluffy, steamed rice will work well!
• Can I make the potato fry ahead of time? It’s best to make the potato fry just before serving to ensure it’s crispy. However, you can prep the potatoes by dicing and coating them in the spices ahead of time.