Palak-spinach Rasam / Keerai Rasam is a comforting
refreshing soup made of fresh spinach adding the vibrant color and lemon the tang.
Lately I have been making a conscious effort to include more greens in our diet. I have always loves the spinach masiyal or spinach pappu. But my little one who is picky with her greens does not like to see green leaves as she calls it on her plate… so as always always I was trying to figure out new ways to include spinach in my recipes.
As I was prepping my spinach for coconut-spinach curry it hit me … why not make rasam with spinach. It will be fun to add some color to the usual rasam, also my LO loves her rasam. She isist that I give her plenty of rasam on her plate so she could slurp it away… such is her love for rasam saadam.
Wat a clever idea is it not? I beam with pride and pat myself on my shoulder and get to work. I grind fresh spinach and cook it with some tomato and green chillis. Then add in the lemon/lime juice and finally add in he special tempering.
Off late the temperature here has been fluctuating from cold and sunny to cold and rainy and everything in between. So I see runny noses and hear LOs cough on and off … So I make it a point to make some nice hot rasam every week to keep the cold/cough at bay. My special tempering includes dried neem flower which has all kinds of health benefits.
Spinach Lime Rasam - Soup
• Spinach 1 cups
• Tomato 1
• Cooked Moong Dal 2 Tbs
• One lime or lemon
• Green chills 1-2 nos slit in half
• Curry leave 1 stand
• Coriander leaves ½ tbs
• Turmeric 1/2 tsp
• Salt to taste
• Pinch or 2 of sugar
• Water as needed
Coriander powder – 1 tsp
• Oil 1 tbs • Hing 2 pinches
• Mustard seeds ½ tsp
• Dried neem flower 2 pinches (optional)
1. Grind the spinach to a smooth paste and set it aside.
2. In a pan add water, chopped tomatoes, slit green chillis and turmeric and let it boil till the tomato is half way done.
3. Now add in the ground spinach mix and let it all cook for 3-5 mins.
4. Make sure the raw tomato smell is gone and add in the mashed moong dal, salt and pinch of sugar and let it all cook well for another 5 minutes
5. Now add in lemon juice, the curry leaves, and simmer the gas. The rasam will slowly start forming forth on the top.
6. Turn off the stove at this point. Do not let the mix boil over after adding the lemon/lime juice as the flavors will be lost and the rasam can become bitter
7. In a separate pan add oil and mustard seeds. When it starts to splatter , crush in the dry neem flower and the add in the hing powder.
8. Add the tempering to the rasam. Serve hot.
1. Skip the moong dal if you want to make the Keto version of this recipe.
2. The rasam will be green as soon as you add spinach but the color will dilute to a lighter green when the rasam boils.
3. There are other Keerai/Geen varieties that can be added like amaranth, dill etc..