Keerai Rasam/Spinach Rasam/Palak Rasam

Ingredients:

Tomatoes - 3, cut into halves

Onion - 1, small cut into halves

Spinach Puree* - 1 cup

Cumin Seeds - 1 tsp

Mustard Seeds - 1 tsp

Turmeric - 1/4 tsp

Curry Leaves - 6 leaves

Garlic - 4, crushed

Asafoetida - a pinch

Coriander Leaves - 2 tsps, finely chopped

Dry Red Chilies - 2, crushed

Rasam Powder - 2 tsps

Salt - to taste

Oil - 2 tbspns

Water as needed

*Wash the spinach leaves in the running water. Blanch the spinach in hot water by adding little sugar. Remove the water. Cool and blend the spinach in a mixer or blender into a puree.

Method:

Pressure cook the tomatoes, onions, 1/2 tsp cumin seeds and turmeric for 4 whistles. Cool and blend the mixture into a puree. 

Heat the oil in a pan and add the mustard seeds. Let them crackle. Now add the cumin seeds, curry leaves, crushed garlic, asafoetida, dry red chilies and rasam powder. Saute for a minute. Keep the flame low and add the tomato and spinach puree. Add the desired amount of water, salt and allow it to boil for 10 minutes.

Garnish with coriander leaves and serve hot with rice.

Inspired from here