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

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We hope you got insight from reading it, now let’s go back to spinach lemon  pulao with rasam and chutney (jain) recipe. To cook spinach lemon  pulao with rasam and chutney (jain) you only need 34 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Spinach lemon  Pulao with Rasam and chutney (Jain):
  1. Use For Pulao:
  2. You need 1 cup Spinach Puree
  3. Provide 1 tbsp Ghee/ Oil
  4. Get 1 tsp Cumin seed
  5. Take 1 tsp coriander seed
  6. Get 2 Anise Star
  7. You need 2-3 Laung / cloves
  8. You need 2 Cardamoms
  9. Take 1 Bay leaf
  10. Use 2 Green chillies
  11. Get 1 stick Cinnamon
  12. Provide 2 cup Basmati Rice
  13. Take as per taste Salt
  14. Get 2-3 Curry leaves
  15. Take 1 lime/ lemon
  16. Prepare 10-12 Cashews
  17. Provide For Rasam:
  18. You need 3 Tomatoes,ripen
  19. Get 2 tsp Oil
  20. Use 2 tbsp Rasam Powder
  21. Get 1 tsp Cumin coriander powder
  22. Get 3-4 Curry leaves
  23. Provide 1 tsp Cumin Mustard seed
  24. Provide 1/2 tsp Turmeric powder
  25. Use 1-2 tsp Chili powder
  26. Use 2 Red chilies dried
  27. Take 1 pinch Asafetida
  28. Use As per taste Salt
  29. Use For Coconut chutney
  30. Take 1/4 Cup grated coconut
  31. Prepare 1 cup Curd
  32. Take 1 tsp cumin coriander powder
  33. Use 1 pinch Black pepper powder
  34. Use 1 tsp Black salt
Steps to make Spinach lemon  Pulao with Rasam and chutney (Jain):
  1. 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
  2. Now 2-3 min roast the soaked rice and add water and salt.
  3. Squeeze juice of one big lime/ lemon. Mix it well.
  4. Now add spinach purée and remaining all spices along with 3 cups of water. Cover with lid and cook for 5 -6 mins.
  5. 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.
  6. For chutney mix all ingredients together and keep aside.
  7. 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.
  8. Now add the Rassam powder and salt. Add 2 cups of water and cook till boiling for 3-4 min.
  9. Serve hot Rasam and hot spinach lime rice with curd coconut chutney.

Quick Palak pulao - One Pot Meal / Lunch Box recipe with step by step pictures. I prefer to cook one pot meal at least once in a week, it can be a Non-Veg Biryani for Sunday's lunch or Arisi Paruppu Sadham for Vegetarian Saturday Lunch or simple and quick one pot meal like pulao for weekdays. Tawa pulao as the name suggests is made on Tawa/tava - a flat concave shaped pan used in Indian cooking for making chapatis, roasting as well as shallow frying. The street side vendors use a huge Tawa and they make pav bhaji, masala pav, tawa paneer masala and tawa pulao on this huge tawa. Channa Pulao is always my favorite….

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