Spinach and Onion Rasam... Ingredients: Sambar Onions (Shallots) – 6, finely chopped Tamarind Extract – 1 cup Rasam Powder – 1 tsp Tomato – 1 Toor Dal – 1/2 cup, cooked till mushy Palak Keerai – 1/4 cup, finely chopped Salt as per taste Pepper Powder – 1/2 tsp Cumin Powder – 1/2 tsp Asafoetida Powder – 1 tsp Curry Leaves – little Coriander Leaves – little Ghee – 1 tsp Mustard Seeds – 1/2 tsp Cumin Seeds – 1 tsp Garlic – 1 tsp, finely chopped Method: 1. Fry mustard seeds, cumin seeds, curry leaves and garlic in ghee. 2. Add onions and saute well for 2 minutes. 3. Add the keerai and stir well. 4. Cook for a minute. 5. Add tamarind extract, rasam powder and salt. 6. Bring to a boil. 7. Add chopped tomatoes, dal (with the water) and bring to a boil again. 8. Add pepper powder, cumin powder, asafoetida powder and coriander leaves. 9. Stir well. 10. Serve hot.
Posted on: Fri, 24 Jan 2014 06:58:06 +0000
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