Spinach Rasam

The entire last week was hectic with relatives come over and the cooking and cleaning oh ok after that I took a days off having fun oh was there something wrong with that surely yeah the pollen rate in the air shot up sky high and I was completely alright the entire day but gosh today morning the sneezing saga started and haven’t found an end to it… Somehow I managed making lunch today – Radish sambhar, Okra in Tamarind sauce (Mullangi Sambhar and Bendakaya Pulusu) but later the sneezing was uncontrollable and I was almost sick just wanted to go back to bed… Somehow I wanted to have Rasam, most of the time it’s used as a digestive aid and many a times an aid for cold, fever and sore throat…

Spinach Rasam is a very common and most often made while I get cold, missed Mom she always had them ready for me whenever I needed it… I felt ok after having it, the sore throat slightly disappearing but still sneezing and somehow its keeping me away from visiting other blogger friends see you guys soon today or tomorrow!!!



Ingredients:

For dry frying and powder:

Channa Dhal – 1 tbsp
Pepper – 1 tbsp
Coriander Seeds – ½ tbsp
Cumin Seeds – ¾ tbsp
Asafetida – ½ inch piece
Curry Leaves – 10-12 nos.
Red Chilies – 4 nos.
Water

For Tempering:

Cooking Oil – ½ tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
Red Chilies – 1 nos.

For the Rasam

Tamarind – 1 small lime size
Turmeric Powder – ½ tsp
Water – 3-4 cups
Spinach – 10 leaves
Salt to taste

Method:

Dry roast all the ingredients mentioned and powder them, use some Water to make a paste while grinding itself. Heat a pan, pour the powdered mixture with Water and cook for a min. Meanwhile paste Tamarind with Water and strain the pods off retaining the Tamarind Water, mix the Tamarind Water and Turmeric Powder to the paste and let it cook for a few mins. Now add the Spinach Leaves and cook for few more mins. Adjust Salt and while its hot in another pan heat oil and the tempering ingredients mix into the Rasam.

Serve with: Rice