1 tbsp rasam powder
1 tbsp. Tamarind juice
2 tsp. Jaggery
Pinch of turmeric.
Salt to taste
1 tsp. Ghee
1 tsp. Mustard
1 red chilli
Pinch of asafoetida.
2 stalks of kharipatta
Coriander leaves for dressing.
Peel, boil and blend the potatoes.
Add in the rasam powder and reduce the flame.
Now add the blended potato, simmer for about 2mnts and switch off.
In a separate wok, heat ghee, add mustard, when it begins to spurt add in the red chilli and asafoetida turn off the flame, add the kharipatta now pour the seasoning over the rasam.
Dress with finely chopped coriander.
Serve with rice, or serve alone as appetizer.