26 July, 2016

Spinach rasam| Palak soppina saaru

Posted in : Saaru| Saru| Rasam| on July 26, 2016 by : Divya Suresh Tags: celebrations, diabetic friendly, healthy, home made, medicinal, nutritious, Palak leaves, Palak recipe, soup, Winter special

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