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Saturday, December 12, 2009

Spinach Methi Rasam

1/4 bunch of Fenugreek leaves / Methi / Menthe Soppu
1/3 bunch Spinach leaves / Palak Soppu
1-2 Green Chillies
Pinch of Turmeric powder
Large grape sized Tamarind
Large grape sized Jaggary
1 - 1.5 tsp Rasam powder
Salt to taste
1-1.5 Cooked Yellow Lentils / Toor Dal / Thogari Bele
2-3 florets of Garlic
1/2 tsp Mustard seeds
Pinch of Asafetida powder
3-4 Curry leaves
1 tsp Ghee
2 tsp Oil

Clean the fenugreek leaves, spinach leaves and wash them. Chop fenugreek leaves, spinach leaves into small pieces as shown in the picture below. Cut green chillies into two pieces.

Put tamarind and little amount of water in a bowl. Mash it and keep it aside.
Put 1 tsp ghee in a thick bottomed vessel and heat it. Add chopped fenugreek leaves and green chilly and fry them for about 3-4 mins in medium flame. Add chopped spinach leaves and fry them for about 2-3 mins in medium flame.

Put this fried fenugreek and spinach leaves in a vessel. Add tamarind water, salt, turmeric powder, jaggary and sufficient amount water and bring it to boil.

Keep this in medium flame for about 4-5 mins. Add cooked yellow lentils, rasam powder and bring it to boil. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)Keep the rasam in low flame for about 3-4 mins.
Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.


kitchen queen said...

wow new and lovely and a healthy rasam to go with hot rice.

Pari Vasisht said...

This version of saaru is very new to me, I have bookmarked it to try.