Tuesday, January 23, 2007

Spinach Rasam

Ingredients:
1 bunch of spinach washed and cleaned
1/2 cup toor daal
1 large onion
1 large tomato
1 small onion fine chopped
5 flakes of garlic fine chopped
8 green chillies
1 teaspoon cummin
1 tablespoon oil
5 cups of water
Salt

Method:
Pressure cook - 4 cups of water, toor daal, spinach, whole onion, tomato and green chillies. Cool and mash it in a blender / food processor

In a large vessel, add a tablespoon of oil. When the oil is hot, add cummin. After cummin splutters, add chopped onion, garlic and saute. When the garlic turns golden brown, add the mashed pulp, salt as per taste and remaining water. Let it come to a boil and ready to serve. Can be eaten with rice or drink as rasam.

2 comments:

Seema said...

Spinach Rasam looks healthy and delicious. I am sure this will go very well with idli or just white rice isn't it?
-
Seema

Bubbalili said...

Hi Seema,
We usually have it with rice or like soup. Idli should also be a good combo, never tried that, next time I will.