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Spinach and Onion Rasam


This rasam is different from the regular ones and can be made on occasions when variety is the need of the hour.
shallots / samba onions

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

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.


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