Batata Saung (Potato Saung)

A very traditional recipe of ours.  A must do in our Chitrapur Saraswat household.  A yum, tangy and spicy preparation of potatoes.  This dish is usually paired with a lentil preparation.  So here goes the way of doing it.

INGREDIENTS:

Potatoes	5-6
Onions	2 big chopped a bit fine
Tamarind	Size of a lemon
Chilli powder	1 tsp
Salt	1 tsp or as per preference
Oil	1 tbsp

METHOD:

1.       Boil potatoes in a cooker until soft.  Once cool remove skin and cut them into cube size pieces.

2.       Chop onions into a little fine pieces.  Soak the tamarind in a little hot water so as to get the pulp off the tamarind.

3.       In a kadai, add oil and let it heat up.  Add the onions and sauté them till they turn soft and translucent.  You could add a little salt with the onions as they help them break down easily.

4.       Once the onions are soft, add the tamarind water.  Mix well.  Add the chilli powder, salt and mix well again.  (remember you have added salt when the onions were sautéing so add carefully).  Bring this to a boil.

5.       Add the cut potatoes and mix.  Bring this to a boil again.

6.       Serve hot with chappatis or rice and dal(lentil preparation).  Enjoy.

NOTES:

1.       You could use any oil but preparing this in coconut oil, gives a wonderful taste to this dish.

2.       Add salt and chilli powder according to your preference. I have added a tsp of chilli powder and a little less than a tsp of salt.

3.       Making this dish early helps the potatoes soak up in the gravy and renders a more flavourful dish.

Rasam

The next recipe from the lunch menu that I am putting up is rasam.  Rasam and rice is such a comforting dish.  Even if you do not have the time or do not wish to make a side dish you could have just rasam, rice and papadams.  Or one could just drink it.  So go ahead and do try this wonderful recipe. 

Serves: 4

Preparation time: 10 minutes  
Cooking time: 15 minutes

 INGREDIENTS:

Tomatoes	2 medium
Tamarind	Size of a lemon
Water	2 cups
Salt	1 tsp
Coriander leaves	2 tbsp chopped

To Grind:

Coriander seeds	1 tsp
Cumin seeds	½ tsp
Pepper	1 tsp
Methi seeds	¼ tsp
Curry leaves	5 leaves
Stems of coriander leaves	2-3

 To Temper:

Ghee	1 tsp
Cumin seeds	½ tsp
Asafoetida	¼ tsp
Curry leaves	5-6 leaves

 

METHOD:

1.     Wash and chop the tomatoes into small pieces.  Place them in a vessel and put 1½ cups of water and keep it on medium flame.

2.     Extract juice of tamarind by soaking it in ½ cup of water.

3.     Meanwhile, dry grind the items in a mixer. (from the table, given under to grind)

4.     Add the tamarind water to the tomatoes and let it come to a boil.

5.     In a small wok, add the ground masala and dry roast it.  Once you get a flavour from roasting add the masala to the tomato and tamarind water.  Let it boil for a minute.

6.     Temper the rasam with the ingredients given under the temper table.

7.     Garnish with coriander leaves and serve hot.  You can drink it as an appetizer or have it with rice.