Spinach lemon Pulao with Rasam and chutney (Jain)

Name: Spinach lemon Pulao with Rasam and chutney (Jain)
Cuisine: Indian
Ingredients: For Pulao:; 1 cup Spinach Puree; 1 tbsp Ghee/ Oil; 1 tsp Cumin seed; 1 tsp coriander seed; 2 Anise Star; 2-3 Laung / cloves; 2 Cardamoms; 1 Bay leaf; 2 Green chillies; 1 stick Cinnamon; 2 cup Basmati Rice; as per taste Salt; 2-3 Curry leaves; 1 lime/ lemon; 10-12 Cashews; For Rasam:; 3 Tomatoes,ripen; 2 tsp Oil; 2 tbsp Rasam Powder; 1 tsp Cumin coriander powder; 3-4 Curry leaves; 1 tsp Cumin Mustard seed; 1/2 tsp Turmeric powder; 1-2 tsp Chili powder; 2 Red chilies dried; 1 pinch Asafetida; As per taste Salt; For Coconut chutney; 1/4 Cup grated coconut

Sharayu Tadkal Yawalkar @Sharayuspureveg

pune, India

#flavour3 #india2020
#sour
Southern flavor dish on this occasion is the complete meal.

Sharayu Tadkal Yawalkar @Sharayuspureveg

pune, India

#flavour3 #india2020
#sour
Southern flavor dish on this occasion is the complete meal.

Saved

Ingredients

For Pulao:
1 cupSpinach Puree
1 tbspGhee/ Oil
1 tspCumin seed
1 tspcoriander seed
2Anise Star
2-3Laung / cloves
2Cardamoms
1Bay leaf
2Green chillies
1 stickCinnamon
2 cupBasmati Rice
as per tasteSalt
2-3Curry leaves
1lime/ lemon
10-12Cashews
For Rasam:
3Tomatoes,ripen
2 tspOil
2 tbspRasam Powder
1 tspCumin coriander powder
3-4Curry leaves
1 tspCumin Mustard seed
1/2 tspTurmeric powder
1-2 tspChili powder
2Red chilies dried
1 pinchAsafetida
As per taste Salt
ForCoconut chutney
1/4 Cupgrated coconut
1 cupCurd
1 tspcumin coriander powder
1 pinchBlack pepper powder
1 tspBlack salt

Saved

Steps

1

Wash and soak rice for half hr. Till time heat the oil give tadaka with seeds and add the whole spices along with curry leaves in it
2

Now 2-3 min roast the soaked rice and add water and salt.
3

Squeeze juice of one big lime/ lemon. Mix it well.
4

Now add spinach purée and remaining all spices along with 3 cups of water. Cover with lid and cook for 5 -6 mins.
5

Again rotate the spoon and mix the spices, all which comes upside. So it will give even taste, also the cashews and salt and cook till it soaks all water and smashed easily when pressed with spoon.
6

For chutney mix all ingredients together and keep aside.
7

For Rassam- Peel the skin of tomato and then make the purée. Give the tadka in oil with seeds, curry leaves. Add all spices and tomato purée.
8

Now add the Rassam powder and salt. Add 2 cups of water and cook till boiling for 3-4 min.
9

Serve hot Rasam and hot spinach lime rice with curd coconut chutney.

Saved

Made this recipe? Share a Cooksnap!

Let Sharayu Tadkal Yawalkar know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

Spinach lemon Pulao with Rasam and chutney (Jain)

Send your Cooksnap

Learn more about Cooksnaps

Saved

Sharayu Tadkal Yawalkar @Sharayuspureveg

on August 15, 2020 05:52

pune, India

I love to cook new dishes... I would like to try traditional dishes of the different regions. New innovation and to give dramatic name for that dish is really fun. “ArtcraftDuniya” is my fb group where most of activities for kids and some crafty mom along with my small daughter. Pls subscribe the channel.https://youtu.be/Hr3Uhji-fAc