Potato rasam recipe | How to make alugadde saaru | Easy aloo rasam
By Latha on June 20th, 2020
Potato rasam or alugadde saaru recipe explained using step by step pictures and a video. This is a very easy and tasty rasam recipe. This potato rasam or aloo saru is prepared using potato, tamarind, jaggery, coriander leaves, green chilli, salt, asafoetida, turmeric and few other spices.
This is a very simple way to prepare rasam with no-dal and no-rasam powder. This potato rasam will be very tasty with a nice potato and aasfoetida flavour. I have used little tamarind here, which you can replace it with lemon juice.
Potato rasam tastes good with hot steaming rice. You can drink it like soup as well.
If you are looking for more rasam recipes then do check menasina saaru or pepper rasam, Mysore saaru or rasam, hunase thokku saaru or tamarind rasam, bili saaru, hesarubele saaru or mung dal rasam, Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes. I have made a quick video on this, which I have embedded it below.
You can find many more saaru and sambar recipes on this website, under saaru-sambar recipes section.
I have made a quick video on this potato rasam recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 1 min
Cooking time: 5 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 medium sized potato
- 1 tsp tamarind juice
- 1/2 tsp jaggery
- 1 - 2 slit green chillies
- Big pinch asafoetida
- Big pinch turmeric powder
- 1 tbsp coriander leaves (optional)
- Salt as per your taste.
Ingredients for tempering
- 1 red chilli
- 1/2 tsp mustard seeds
- 4-5 curry leaves
- Big pinch of asafoetida
- 1 tbsp cooking oil / ghee
Instructions for making potato rasam or alugadde saaru:
- Peel and chop 1 medium sized potato. Take the chopped potatoes in a cooker, add in 1 cup of water and cook until soft. You can cook using open pot method as well but make sure potatoes are cooked until soft.
- Once the potatoes are cooked, mash using a masher. You can mash it using a steel tumbler or back of a laddle too.
- Add in slit green chillies. Adjust the green chillies as per your taste.
- Also add in some coriander leaves and little tamarind juice. I have added just 1 tsp of tamarind juice
- Followed by add in asafoetida and turmeric powder.
- Add in required water and keep it for boiling. I have added 1/2 cup of water.
- Next add in a tsp of salt. Adjust salt as per your taste.
- Also little jaggery. Adjust jaggery also as per your taste.
- Give a quick mix and bring it to boil. Switch off the stove.
- Prepare tempering with oil, red chilli, mustard seeds, curry leaves and asafoetida. Pour this over the rasam and serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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