Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, spinach lemon pulao with rasam and chutney (jain). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
This is a very simple one pot recipe of palak rice or palak pulao. spinach with all its health benefits makes a good combo with veggies, lentils and cereals. Serve palak pulao with a side salad, pickle or raita. You can also garnish the spinach rice with some chopped coriander leaves..chutney in telugu, palak chutney without coconut, palak chutney recipe, spinach chutney vachef, palak chutney andhra recipe, palak chutney curry, palak chutney easy palak paratha with chutney.
Spinach lemon Pulao with Rasam and chutney (Jain) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Spinach lemon Pulao with Rasam and chutney (Jain) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook spinach lemon pulao with rasam and chutney (jain) using 34 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Spinach lemon Pulao with Rasam and chutney (Jain):
- Make ready For Pulao:
- Make ready 1 cup Spinach Puree
- Make ready 1 tbsp Ghee/ Oil
- Prepare 1 tsp Cumin seed
- Make ready 1 tsp coriander seed
- Make ready 2 Anise Star
- Make ready 2-3 Laung / cloves
- Get 2 Cardamoms
- Prepare 1 Bay leaf
- Make ready 2 Green chillies
- Get 1 stick Cinnamon
- Prepare 2 cup Basmati Rice
- Make ready as per taste Salt
- Get 2-3 Curry leaves
- Prepare 1 lime/ lemon
- Get 10-12 Cashews
- Get For Rasam:
- Prepare 3 Tomatoes,ripen
- Get 2 tsp Oil
- Get 2 tbsp Rasam Powder
- Take 1 tsp Cumin coriander powder
- Take 3-4 Curry leaves
- Prepare 1 tsp Cumin Mustard seed
- Prepare 1/2 tsp Turmeric powder
- Make ready 1-2 tsp Chili powder
- Prepare 2 Red chilies dried
- Get 1 pinch Asafetida
- Get As per taste Salt
- Prepare For Coconut chutney
- Get 1/4 Cup grated coconut
- Take 1 cup Curd
- Take 1 tsp cumin coriander powder
- Get 1 pinch Black pepper powder
- Prepare 1 tsp Black salt
Add the rice and lemon juice. Mix well and pressure cook in low flame for one whistle. Chutney Pulao- is a very delicious pulao made with minimum ingredients. Rice is a staple diet of India and I made chutney with coriander, mint and added few spinach leaves to add volume.
Steps to make Spinach lemon Pulao with Rasam and chutney (Jain):
- 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
- Now 2-3 min roast the soaked rice and add water and salt.
- Squeeze juice of one big lime/ lemon. Mix it well.
- Now add spinach purée and remaining all spices along with 3 cups of water. Cover with lid and cook for 5 -6 mins.
- 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.
- For chutney mix all ingredients together and keep aside.
- 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.
- Now add the Rassam powder and salt. Add 2 cups of water and cook till boiling for 3-4 min.
- Serve hot Rasam and hot spinach lime rice with curd coconut chutney.
If you don't have mint or coriander then can add spinach with either mint or coriander or just make chutney. Hai Guys…Hope everyone is doing great. Yesterday I tried out Homemde Bounty Chocolate and it was a huge blast. It tasted more or less like real bounty chocolate. I will post up the recipe soon.
So that’s going to wrap it up with this exceptional food spinach lemon pulao with rasam and chutney (jain) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
