Rasam, a beloved South Indian soup, is cherished for its tangy, spicy, and warming qualities.
Our Healthy Spinach Tomato Rasam adds a nutritious twist by incorporating the goodness of spinach and tomatoes.
Packed with antioxidants, vitamins, and minerals, this variation is a perfect blend of flavor and health.
Why You’ll Love This Recipe
Nutritious: Packed with iron, vitamins, and antioxidants from spinach and tomatoes.
Easy to Make: Simple ingredients and a straightforward cooking process.
Versatile: Serve it as a soup or pair it with steamed rice.
Diet-Friendly: Low-calorie, vegan, and naturally gluten-free.
Comforting and Flavorful: A warm, tangy dish with a perfect balance of spice and sweetness.
Spinach Tomato Rasam
- 06 Dec 2024
- 0 Comments
Ingredients
Vegetables and Greens:
- 1 cup Spinach finely chopped
- 2 Tomatoes medium-sized, chopped
- 1 Onion small, finely chopped
- 2 Green Chilies slit lengthwise
- 1 inch Ginger grated
Spices and Seasonings:
- 1 sprig Curry leaves
- pinch Asafoetida
- 1/4 tsp Turmeric Powder
- 1 tsp Rasam Powder
- 1/2 tsp Black pepper freshly ground
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- Salt to taste
Other Ingredients:
- 1/4 tsp Methi Seeds (fenugreek)
- Tamarind A small lemon-sized ball, soaked and juice extracted
- 1 tsp Jaggery optional, for balancing flavors
- 1 tbsp Oil preferably sesame or coconut oil
- 1 tsp Urad Dal
Instructions
Prepare the Spinach and Tomato Base
- Heat a pan with a teaspoon of oil.
- Add chopped spinach and sauté until wilted.
- Add the chopped tomatoes and cook until soft and mushy.
- Set aside to cool, then blend into a smooth puree.
Prepare the Tamarind Mixture
- Extract juice from the soaked tamarind and set aside.
- Add turmeric powder, rasam powder, and salt to the tamarind juice. Mix well.
Season the Rasam
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add urad dal, methi seeds, cumin seeds, and curry leaves. Sauté until aromatic.
- Add asafoetida, green chilies, and onions. Sauté until the onions are translucent.
- Stir in the ginger and black pepper.
Simmer the Rasam
- Add the tamarind mixture to the pan and bring it to a boil.
- Stir in the spinach-tomato puree and let the rasam simmer for 5–7 minutes.
- Adjust salt and add jaggery for a hint of sweetness.
Garnish and Serve
- Turn off the heat and let the rasam rest for a minute.
- Garnish with fresh curry leaves or coriander.
- Serve hot with steamed rice or enjoy as a soup!
Tips for the Perfect Spinach Tomato Rasam
- Use fresh spinach and ripe tomatoes for the best flavor and nutrition.
- For a smoky touch, temper a dry red chili with the spices.
- Adjust the consistency of the rasam by adding more water if serving as a soup.
Storage Tips
- Refrigeration: Store leftover rasam in an airtight container for up to 3 days.
- Freezing: For longer storage, freeze it in portions for up to a month. Thaw overnight in the fridge before reheating.
- Reheating: Warm the rasam on the stovetop or microwave. Add a little water if it has thickened during storage.
Health Benefits of Spinach Tomato Rasam
- Rich in Nutrients: High in iron, vitamins A and C, and antioxidants.
- Supports Digestion: Tamarind and spices like cumin and asafetida promote gut health.
- Boosts Immunity: Turmeric, pepper, and ginger have anti-inflammatory and immunity-boosting properties.
This Healthy Spinach Tomato Rasam is a versatile dish that brings together the traditional flavors of South Indian cuisine with a wholesome twist. Perfect for cozy evenings, it’s a great addition to your healthy recipe repertoire.
Try it today and experience the magic of comfort food with a nutritious upgrade!
