Step 1

Soak the tamarind in 1/4 cup water for about 10 minutes. Set aside. Add in the black pepper, cumin seeds, gundu chilli, garlic cloves, soaked tamarind along with the water and tomatoes. Grind to a paste.

Step 2

Add the ground paste to a pot. Add in the turmeric powder, rock salt, jaggery and water. Let it come to a boil. The rasam will foam up.

Step 3

At this stage, make a tempering. Add ghee to a small tadka pan and let it slightly heat up. Add in the urad dal, mustard seeds, chillies and the curry leaves. Let the mustard seeds crackle. Add in the asafoetida. Let the asafoetida warm up for a few seconds.

Step 4

Add the tempering to the rasam. Add in the coriander leaves. Switch off the flame and cover the pot with a lid and let the rasam rest for 15 minutes.

Step 5

Wash and peel the potatoes. Dice the potatoes to small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and besan. Mix well to combine. Set aside.

Step 6

I like to cook the potatoes in a pressure cooker using the pot in pot method. Take a pressure cooker and add half a cup of water to the cooker. Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally. The potatoes usually cooks in 2-3 whistles but we are cooking for 4 whistles as we are cooking using the pot in pot method. Remember that we did not add any water to the potato bowl. The potato cooks perfectly in this method.

Step 7

Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.

Step 8

Toss the potatoes for 10 minutes until well roasted.

Step 9

Serve hot!