Potato & Mustard Salad
- 2 cups potatoes, boiled and cut into 1” cubes.
- 1/2 cup yogurt, whisked until smooth.
- 1/2 cup hung curd.
- 1 tbsp ginger, finely sliced and soaked in 1/2 tbsp lime juice.
- 2 tbsp fresh coriander, finely chopped.
- 1 tsp salt.
- 1 tsp whole grain mustard.
- 2 dry red chilli.
- 1/2 tsp cumin.
- 2 tbsp fresh coconut.
Cut the potatoes into cubes while they are still warm. Mix in the spice paste and salt. Stir well and leave to marinate for at least 1/2 hour. Whisk the yogurt and the hung curd until smooth. Add to the potatoes along with the ginger, and coriander. Serve at room temperature.
N.B.: If the yogurt or hung curd is a little sour, add a teaspoon of honey to it while whisking.
- 1/2 kg large ripe tomatoes, peeled chopped.
- 1 tbsp tamarind pulp.
- 1/4 cup yellow split dal.
- 1 large onion, sliced.
- 3 cloves of garlic, crushed.
- 8 coriander stalks.
- 3 tsp Sambhar Masala.
- 7 1/2 cups water.
- 1/4 cup coriander leaves (do not chop).
- 10 curry leaves.
- 1/4 tsp roasted black mustard seeds.
- 1/4 tsp roasted fenugreek seeds.
- 2–3 tbsp cooked rice (optional).
Put all the ingredients except the dal, coriander leaves, curry roasted mustard and fenugreek into a large pan. Bring to the boil and then simmer for 20 minutes to half an hour and strain through a fine sieve. Boil the dal with 1 cup water until the dal is very soft. Add the rasam water to the dal and simmer for a further 5 minutes. Season with salt if needed. Serve piping hot, garnished with the coriander leaves, curry leaves, the roasted mustard and fenugreek.
For a more substantial soup which can be a one course, quick lunch, use 1/2 cup of yellow split dal and add to the rasam water as above. In this case, you really don’t need to strain the spices out at all. Add a few tablespoons of cooked rice to the soup.