Monday, April 28, 2014

Keerai Rasam/Spinach Rasam/Palak Rasam

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.

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

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