Tomato Rasam with Alu fry

Ingredients for Rasam:

Tomatoes 4

Cumin Seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Black Peppercorns

Red Chillies- 3

Curry leaves- few

Garlic- 3 to 4

Urad dal 1/2 tsp

Oil 2tsp

Tamarind Paste- 1tsp

Salt to taste

Chopped coriander for garnishing

Method:

Boil tomatoes with drinking water till they become soft and skin starts to peel off (or you can pressure cook for 3 whistles) and leave them to cool. Then taken the tomatoes into a drainer and squeeze the juice out into a bowl and keep aside.

Coarsely ground cumin, chopped garlic and peppercorns together, Take a heavy bottomed vessel and add oil and put the grounded powder, curry leaves, red chillies, urad dal and fry them for a minute.

Add the tomato puree in the vessel and tamarind paste, add some water and let the rasam simmer for 10 to 15 mins. Garnish with coriander and serve it hot with rice.

Ingredients for Aloo Fry

Oil 2 tsp

Curry leaves few

Potatoes 2

Turmeric  generous pinch

Chilli Powder 1/2 tsp

Pepper powder generous pinch

Salt to taste

Method:

Peal, wash and finely chop potatoes into tiny cubes, in a kadai add oil, curry leaves, turmeric powder and potato cubes, stir them continuously so that they don't get stick to the kadai. Now add salt, chilli and pepper powder and fry them on low flame with a lid for 5 minutes. Then remove the lid let them fry for 10 more minutes and keep checking in between.

Use a fork spoon and check if the potatoes are cooked perfectly, once done garnish with coriander and serve hot with rice.