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Spinach Tomato Rasam

Spinach Tomato Rasam

Admin IndiePalates
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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!