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Half an Hour to Homemade Perfect Spinach lemon Pulao with Rasam and chutney (Jain)

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Spinach lemon  Pulao with Rasam and chutney (Jain)

We hope you got benefit from reading it, now let's go back to spinach lemon  pulao with rasam and chutney (jain) recipe. You can have spinach lemon  pulao with rasam and chutney (jain) using 34 ingredients and 9 steps. Here is how you do that.

To make an extraordinary Spinach lemon  Pulao with Rasam and chutney (Jain), below are the materials needed:

  1. You need For of Pulao:.
  2. You need 1 cup of Spinach Puree.
  3. Provide 1 tbsp of Ghee/ Oil.
  4. Take 1 tsp of Cumin seed.
  5. You need 1 tsp of coriander seed.
  6. Take 2 of Anise Star.
  7. You need 2-3 of Laung / cloves.
  8. Get 2 of Cardamoms.
  9. Take 1 of Bay leaf.
  10. Use 2 of Green chillies.
  11. Prepare 1 stick of Cinnamon.
  12. You need 2 cup of Basmati Rice.
  13. Prepare as per taste of Salt.
  14. Get 2-3 of Curry leaves.
  15. Get 1 of lime/ lemon.
  16. Provide 10-12 of Cashews.
  17. Use For of Rasam:.
  18. You need 3 of Tomatoes,ripen.
  19. Provide 2 tsp of Oil.
  20. Get 2 tbsp of Rasam Powder.
  21. Provide 1 tsp of Cumin coriander powder.
  22. Provide 3-4 of Curry leaves.
  23. Prepare 1 tsp of Cumin Mustard seed.
  24. You need 1/2 tsp of Turmeric powder.
  25. Take 1-2 tsp of Chili powder.
  26. Take 2 of Red chilies dried.
  27. Take 1 pinch of Asafetida.
  28. Prepare As per taste of Salt.
  29. Get For of Coconut chutney.
  30. Take 1/4 Cup of grated coconut.
  31. Get 1 cup of Curd.
  32. Get 1 tsp of cumin coriander powder.
  33. You need 1 pinch of Black pepper powder.
  34. Prepare 1 tsp of Black salt.

After readying the components, now you are good to cook your appetizing Spinach lemon  Pulao with Rasam and chutney (Jain) by following the instructions below:

  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..

In todays dish I am gonna be using the most underestimated veggie "SPINACH". Parangikai Puli Kuzhambu with Aviyal, Kottu Rasam and Keerai Thuvaran is yet another traditional lunch menu. One of the subbuskitchen fan has suggested this combo and it Learn how to make lemonade: old fashioned, freshly squeezed homemade lemonade using real lemons. Palak rice / palak pulao, spinach pulao is an easy, healthy, Indian rice recipe for lunch box. Add water and bring to boil.

Recipe : Spinach lemon  Pulao with Rasam and chutney (Jain)

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