Palak Rasam | Spinach Rasam Recipe | South Indian Style Spinach Soup | Gluten Free Recipe | Masterchefmom

 

Hi Supermoms,

This recipe does not require much explanation. As readers of my blog, you would already know that I try and include spinach at least 3-4 times in my weekly menu. Each time I try new and refreshing ways to  enjoy them. I have shared so many spinach recipes with all of you already and today I am sharing another easy yet flavourful rasam recipe. 

All you need to make this recipe, is a fresh bunch of spinach leaves and some  dal. This rasam will be ready in minutes. In fact, you can serve this rasam as a soup/appetiser too. They will be enjoyed even more this way. You can always adjust the water consistency according to your preference. 

For more cooking tips , do watch my Spinach Rasam recipe video below👇

Have you tried cooking other rasam varieties?

Spinach Rasam Recipe By Masterchefmom

1 cup = 250 ml cup

Serves: 4-6 

Note: You can use keerai/amaranth leaves of your choice 

Ingredients:

2 cups spinach/palak (tightly packed)

2 tsp tamarind paste

2 tsp rasam powder

1/4 cup pigeon peas/tuvar dal (optional)

Salt to taste

For tempering:

2 tsp ghee

1/2 tsp mustard seeds

Pinch of asafoetida

Method:

1. Wash spinach at least three times, roughly tear and add them to the jar of a mixer.
2. Add 1 cup water and grind it smoothly and set it aside.
3. In a heavy bottom vessel, add tamarind paste and dilute it with 2 cups water.
4. Add 1 tsp rasam powder and Place it over low flame .
5. Let it simmer for 7-10 minutes or till the time the raw smell of tamarind escapes.
6. Now add the ground spinach juice and add another 1-2 cups of water( adjust according to the consistency of rasam you prefer)

Chef tip: If you are serving as soup, you can reduce water quantity.

7. Add salt and allow the spinach to cook for another 10 minutes .
8. Now add the boiled and mashed pigeon peas ( if adding) and adjust water quantity.
9. Add rasam powder and let the rasam boil for another 3-4 minutes .
10. Switch off. 
11. Temper with ghee, mustard seeds and asafoetida and pour it over the rasam.

Your healthy and super delicious Spinach rasam is now ready!!!

Do try and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom