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26 July, 2016

SPINACH / PALAK SAARU ( RASAM )

Posted in : SAARU/ RASAM on by : Divya Suresh

Actually one of my fellow blogger & friend, Mrs. Latha Holla (vegrecipesofkarnataka.com)… has prepared this saaru (rasam) with dill laves. And I couldn’t resist to try and taste it immediately. We don’t get Dill leaves now here in Gurgaon ! So I tried it with Spinach leaves. That’s how an awesome saaru innovation happened.So….. thanks to her for sharing such a wonderful recipe.  I’m even planning to try this saaru with other vegetables also. This rasam can be eaten with rice or can be served as soup as well. This is a very simple , spicy & tasty saaru recipe.

 

 

 

        Ingredients :

  • Spinach / Palak leaves – 1/2 cup
  • Green chilli – 1 to 2
  • Red chilli – 1
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Black Pepper – 1/4 to 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • Grated fresh coconut – 1/4 cup

  Other requirements :

  • Tamarind juice (thick) – 1 tsp or according to taste (I used 1/2 tbsp)
  • Jaggery – 1/2 tbsp or according to taste
  • Salt to taste

 

       For Tempering :

  • Ghee – 1/2 tbsp
  • Mustard seeds – 1/4 tsp
  • Hing – 1/8 tsp

 

       PROCEDURE :

  • Dry fry everything one by one under the heading ” Ingredients ” & let it cool for a while and grind into a smooth paste using water
  • Transfer the ground paste into the container, add water to get required consistency and bring it to boil
  • Now add tamarind juice, Jaggery and salt , remove from the fire once it is completely boiled
  • Prepare tempering and pour it on the saaru, mix well & serve hot with rice or as soup

 

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