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Spinach rasam| Palak soppina saaru

Posted in : Saaru| Saru| Rasam| on by : Divya Suresh Tags: , , , , , , , , ,

Palak/Spinach saaru/rasam recipe explained with step by step procedure pics. This is one of a very healthy, simple, spicy & tasty saaru recipe, which is very aromatic and can be had as a soup as well. It is so tasty that one would feel like relishing on it without stopping.

Of late this has become one of our favorite saaru. Actually one of my fellow blogger & friend, Mrs. Latha Holla 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 during summer 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.

Further I’m even planning to try this saaru with other vegetables also. As I have mentioned above, this rasam can be eaten with rice or can be served as soup as well.

Ingredients : measuring cup used – 250 ml, serves 2 to 4  
  • Spinach / Palak leaves – 2 cups (tightly packed)
  • Green chilli – 1 or 2
  • Red chilli – 1 (hot)
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Black Pepper – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Carom seeds/ajwain – 1/4 tsp
  • Grated fresh coconut – 1/2 cup
  • Water – 2&3/4 cups to 3 cups
Others :
  • Tamarind juice (thick) – 1 tbsp or according to taste
  • Jaggery – 1 tbsp or according to taste
  • Salt – 1 tbsp or to taste
For Tempering :
  • Ghee – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Hing – 1/8 tsp
 PROCEDURE :
  • First dry roast everything except spinach and coconut( under the heading ” Ingredients “) and transfer to the mixie jar and dry grind into coarse powder
  • Then saute the spinach and coconut, transfer those two also to the mixie jar and grind into a smooth paste using 1 cup of water
  • Heat the remaining 1&3/4 or 2 cups of water in a container
  • Transfer the ground paste into the container and bring everything to boil
  • Now add in tamarind juice, Jaggery and salt , remove from the heat once it has boiled rapidly
  • Prepare the tempering and pour it on the saaru, mix well & serve hot with rice or as soup
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