Potato Rassam

This is my friend Anuradha's recipe who is a dentist & worked where i was doing my internship in karwar. This was an instant rassam for me which I could do it in minutes I have modified it as per our tastes (as for adding tamrind & jaggery )but the major ingredients are the same.I always made this rassam or tomato rassam whenever I came home late & had very little time to serve dinner! Soon with modifications it became our favourite rassam. After coming to UK I modified it a bit more instead of fresh chopped tomatoes I started using tomato juice!& it became much more easier & quicker to cook. Try it out you too might like it

Ingredients:

3- 4 medium sized potatoes boiled

1 cup tomato juice(i use canned one)

1 tsp mustard seeds

1 tsp cumin seeds

3-4 curry leaves

a pinch asoefetida

1 tsp of MTR rassam powder

1 tsp tamarind pulp

1-2tsp jaggery

2tsp grated coconut

1tsp chopped coriander leaves

2 tsp ghee

Salt to taste

Procedure:

• Mash the potatoes, add some water & make it to the consistency of loose custard (1cup of water should be sufficient).
• Heat ghee in a pan, add mustard & cumin seeds once they splutter add curry leaves & asoefetida.
• Now add the potato mash mixture, mix well & add the tomato juice.
• Add the tamarind juice,rassam powder and jaggery.Bring it to a boil
• After boiling for 5 min or so add the grated coconut.Cook for few more minutes.
• Now Sprinkle coriander on top and serve hot.