#OPOS 2 in 1 - Vazhaithandu Lemon Rasam with Potato Podi Kari

Working at IshaLife is a blessing. Friends and volunteers readily share heirloom recipes and also bring novel recipes to my notice. We were having lunch and my friend mentioned about this wonderful rasam that she saw on YouTube from Archana's Kitchen. 
I modified the recipe to suit my taste and made it using OPOS technique. Lunch got ready in a jiffy. I have given the recipes individually. In case you would like to try it the way I have, please use a standardized pressure cooker and the separators as in the picture above. Layer Rasam in the smaller cavity created and potato in the larger. I piled the potatoes on one side as I wanted to minimize the risk of burning - as the potatoes were mixed with the spices.
Banana Stem - Lemon Rasam 

Curry leaf - 1 sprig
Banana Stem - 1/2 cup, chopped
Tomato - 1 (cut into 2 halves and scoop out the inner pulp and fill with the masala powder)
Chilli powder - 1/2 teaspoon
Coriander powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 1/2 teaspoon, grated
Green Chilli - 1, slit
Coriander leaves - 1 tablespoon
Ghee - 1/2 teaspoon

Tur Dal - 2 tablespoon (cooked and mashed)
Tadka of Mustard, Jeera, and corriander leaves.

Load the pressure cooker with a teaspoon of water and layer in the given order.
Pressure cook for 3 whistles. Release pressure and mash the tomatoes. Add 2 teaspoon lemon juice, and about 1.5 cups of water - bring to a simmer and take off heat.

Potato Podi Kari
Potatoes - 2, cubed
Onion - 1/2 cup, chopped
Curry Leaves - 1 sprig
Turmeric Powder - 1/4 teaspoon
Chilli Powder - 1 teaspoon
Dhania Powder - 1 teaspoon
Roasted dal powder - 1 teaspoon
Roasted Coconut Powder - 2 teaspoon

Salt - 1/2 teaspoon

Load the pressure cooker with a teaspoon of water and 2 teaspoon oil. 

Layer curry leaves. And place the potatoes mixed with spices above it.
Pressure cook for 3 whistles. Release pressure and saute in a pan.


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