Potato Rasam Recipe (Batate Thoy)

Batate Thoy is a South Indian dish that is made from potatoes and vegetables. It is a simple recipe with few ingredients, but it tastes delicious and healthy.

Batate Thoy is a traditional rasam that uses potato. It is a very popular dish in South India and has many variations. Read more in detail here: rasam powder.


Bachelor? Have you had a long day? Are you too exhausted to cook? Are you looking for a fast supper recipe? You’re too lazy to cook? Do you like experimenting with new recipes? Do you like basic, hearty meals? All of those questions may be answered with this potato rasam. In Konkani, this potato rasam is known as batate thoy and is a very basic rasam. It’s flavorful and tasty, with a hint of asafoetida. Made and more dalithoy-like. 

It’s wonderful to eat this flavorful potato rasam with buttermilk chilies. Rice, buttermilk chilies, and this potato rasam It’s the epitome of comfort food!

The greatest thing is that this rasam is simple to prepare and only needs a few ingredients! For your convenience, I’ve included the recipe. We hope you like it as much as we do.


  • 1 potato, medium size
  • 1-2 green chili peppers
  • a chunk of asafoetida crystal
  • season with salt to taste


  • 1 tablespoon of vegetable oil
  • mustard seeds, 1/4 teaspoon
  • 1 red chili, dried
  • 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf
  • Powdered asafoetida

Method of Preparation:

1. Peel and roughly cube the potatoes.

2. Intensity Cook them in 3/4 cup water with salt until they’re tender and cooked through. Potatoes should be thoroughly cooked after 2-3 whistles. We’ll need soft, well-cooked potatoes.

3. Meanwhile, immerse a tablespoon of crystal asafoetida in hot water to help it dissolve quicker.

Although asafoetida powder may be used in the seasoning, adding crystal asafoetida guarantees that you receive a good dose of asafoetida, which gives this rasam a lot of flavor.

4. Transfer the potatoes to a cooking vessel after the pressure in the cooker has been released. They should be smashed into a fine paste. It’s OK if there are a few tiny bits of potato left behind.

The potato is ground into a fine pulp to give this liquid rasam some substance.

If you like potatoes, create a fine paste out of 3/4 of the boiled potatoes and leave the remainder of the chunks in the sizes you like. 

If you don’t have a masher, create a fine paste with the bottom of a glass. 

5. Pour the water used to boil the potatoes into the cooking vessel, along with approximately 1/2 to 3/4 cup additional water.

6. Add the green chilies, slit into two pieces. Bring the water to a boil. Salt should be checked and adjusted if necessary.

7. Toss the boiling rasam with crystal asafoetida dissolved in water. Simmer for 3-4 minutes, until it thickens a bit and the potato is thoroughly combined with the water supplied.

8. Extinguish the flame. With time (cooking and chilling), the potato starch thickens the rasam a bit, but it’s still liquid and delicious.

9. Seasoning: In a tempering pan, heat the oil and add the mustard seeds. When they have stopped spluttering, put in the dried red chilli, curry leaves, and asafoetida powder (if using) and let them sizzle for a few seconds.

10. Mix this spice into the rasam well.

11. Enjoy hot potato rasam with a dish of steaming hot rice! 

12. Serve with buttermilk chilies or spicy side dishes like potato-cabbage sukke, spicy pickle, potato-onion saung, and so on.

Here’s where you can see it in action:

Batate Thoy is a traditional South Indian dish made with potato, tamarind and other ingredients. Reference: different types of saaru.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.