Step-by-Step Instructions

1. 1.Prepare Rasam Base

   In a bowl, take 1 chopped ripe red tomato. Add salt to taste. Crush the tomato well with a pestle or your hand.

2. 2.Extract Tamarind Juice

   Take a lemon-sized piece of tamarind and soak it in a cup of water. Extract the juice by squeezing the tamarind. Add another cup of water and extract any remaining juice, then discard the pulp.

3. 3.Combine Rasam Ingredients

   Pour the tamarind extract into the crushed tomato. Add a pinch of turmeric powder, 1 teaspoon of homemade sambar powder, and a large pinch of hing (asafoetida).

4. 4.Boil Rasam

   Heat the rasam mixture on a low flame until it comes to a boil and becomes frothy at the sides.

5. 5.Prepare Rasam Spice Mix

   In a mortar, take 3 garlic cloves (optional), 1/2 teaspoon of whole black pepper, and 1/2 teaspoon of jeera (cumin seeds). Crush them together to a coarse powder.

6. 6.Add Spice Mix and Coriander

   Once the rasam is frothing and rising, add the crushed garlic, pepper, and jeera mix to it. Then, add some fresh coriander leaves.

7. 7.Temper the Rasam

   In a small tempering ladle, heat 1 teaspoon of ghee. Add 1/2 teaspoon of mustard seeds, 1 dry red chili, and a few curry leaves. Once the mustard seeds splutter and the chili darkens, pour this tempering over the rasam. Immediately cover the rasam to retain the aroma and flavors.

8. 8.Prepare Potatoes for Frying

   Take 3 boiled, peeled, and chopped potatoes. Add a pinch of turmeric powder, salt to taste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of homemade sambar powder, and 1 teaspoon of rice flour. Mix everything well so that all the potato pieces are coated with the spices.

9. 9.Temper for Potato Fry

   Heat 2 tablespoons of oil in a cast iron kadai. Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of urad dal, a little bit of hing (asafoetida), and a few curry leaves. Let them splutter and fry until fragrant.

10. 10.Fry the Potatoes

    Add the coated potatoes to the kadai. Gently mix with a light hand. Allow the potatoes to cook and roast until they turn golden brown and crispy. Do not mix too often to achieve the perfect texture.

11. 11.Prepare Curd Rice Base

    Take 1 cup of hot cooked rice (boiled in a pressure cooker along with potatoes). Mash the rice well. Add a little bit of salt, 1 cup of fresh curd, and 1/4 cup of boiled and cooled milk. Mix everything well until the curd rice is creamy and has a slightly flowing consistency.

12. 12.Temper the Curd Rice

    In a small tempering ladle, heat 1 teaspoon of oil. Add 1/2 teaspoon of mustard seeds, 1 finely chopped green chili, 1/2 teaspoon of grated ginger, and a few curry leaves. Once the mustard seeds splutter and the ingredients are fragrant, pour this aromatic tempering on top of the curd rice.

13. 13.Serve the Lunch Combo

    Serve the steaming hot rice with a generous portion of rasam on top. Serve the creamy and tempting curd rice in a separate bowl. Arrange the crispy golden potato fry on the side. Optionally, serve with a bit of citron pickle for an added tangy flavor. Enjoy this comforting South Indian lunch!