Spinach lemon Pulao with Rasam and chutney (Jain). palak pulao recipe/palak rice recipe/spinach rice recipe. Palak Pulao - Spinach Rice Recipe - Indian Kitchen Foods. Learn how to make Palak-Methi Pulao/Pulav/Pilaf ~ Basmati rice cooked with spinach, fresh fenugreek leaves, green peas, coconut milk and flavoured with whole spices and fresh herbs.

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Spinach lemon Pulao with Rasam and chutney (Jain) It's a perfect lunchbox recipe which stays well. The Mutter pulao from the north Indian cuisine and the Lemon rice from the south Indian platter. The speciality of the recipe is that's peas adds a rich fibre. You can cook Spinach lemon Pulao with Rasam and chutney (Jain) using 34 ingredients and also 9 actions. Below is exactly how we attain.

Ingredients of Spinach lemon Pulao with Rasam and chutney (Jain)

Guidelines. For of Pulao:.
Detaile. 1 cup of Spinach Puree.
Directions. 1 tbsp of Ghee/ Oil.
Instructions. 1 tsp of Cumin seed.
Step by step. 1 tsp of coriander seed.
Guidelines. 2 of Anise Star.
Guidelines. 2-3 of Laung / cloves.
Guidelines. 2 of Cardamoms.
Guidelines. 1 of Bay leaf.
Detaile. 2 of Green chillies.
Directions. 1 stick of Cinnamon.
Step by step. 2 cup of Basmati Rice.
Instructions. as per taste of Salt.
Step by step. 2-3 of Curry leaves.
Directions. 1 of lime/ lemon.
Instructions. 10-12 of Cashews.
Detaile. For of Rasam:.
Guidelines. 3 of Tomatoes,ripen.
Step by step. 2 tsp of Oil.
Detaile. 2 tbsp of Rasam Powder.
Guidelines. 1 tsp of Cumin coriander powder.
Step by step. 3-4 of Curry leaves.
Instructions. 1 tsp of Cumin Mustard seed.
Detaile. 1/2 tsp of Turmeric powder.
Detaile. 1-2 tsp of Chili powder.
Detaile. 2 of Red chilies dried.
Step by step. 1 pinch of Asafetida.
Directions. As per taste of Salt.
Detaile. For of Coconut chutney.
Directions. 1/4 Cup of grated coconut.
Guidelines. 1 cup of Curd.
Step by step. 1 tsp of cumin coriander powder.
Step by step. 1 pinch of Black pepper powder.
Guidelines. 1 tsp of Black salt.

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Guide 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..

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.