Saturday, August 24, 2013

Mixed Green leaves Rasam and Dry Palya.

Mixed Green leaves (different kind of Spinach) Rasam and Dry curry (Palya) is a healthy dish and good for all age group people. Using Green Leaf regularly will help you to keep fit. Green leaf rasam can be eaten with rice and it can be used as soup too. Dry Palya can be eaten with rice chapati and pooris or rotis.

Things Needed: 
Palak, Methi and Dil leaves : Each 1 bundle(medium bundle)
Moong Daal : 1/2 Cup
Rasam Powder: 2 Tea spoon
Green chilly : 3 to 4
Tamarind Pulp: 1 table spoon
Curry leaves: 6 to 8
Coriander leaves: 2 Table spoon
Salt: as requried
Mustard seeds: 1 Tea spoon
Jeera : 1/2 Tea spoon
Urd Daal: 1/2 Tea spoon
Ingh: a pinch
Oil: 2 Table spoons
Coconut: 2 Table spoons
Ginger: 1 Tea spoon(grated)
Ghee: 1 Tea spoon
1. Wash and cut all the green leaves in to small. Cut green chilly and coriander leaves.
2. Wash daal .
3. Mix daal and green leaves and cook for 6 to 8 minutes. Do not pressure cook since it over cooks and the mixture will be very soft.
4. Now drain all the water from the daal -leaves mixture. Keep the drained water and dal -leaves mixture separately.

Rasam Recipe:
1. Now take 2 spoons of cooked daal-leaves mixture, 1 table spoon of coconut mixture, rasam powder and grind it together using little water till paste.
2. Keep a pan on the fire. Heat and put 1 tea spoon of oil mustard seeds, urd daal and ingh. Let the mustard spurt. Add curry leaves. Add the separated water from the cooked daal mixture. Add turmeric powder. Let it boil.
3. Now add ground coconut paste to the boiling water. Add tamarind pulp. Add required salt. Add water if required and boil for 5 minutes.
4. Add coriander leaves and a spoon of ghee. Put it in a serving bowl.

Dry Palya Recipe:
1. Keep a big pan on the fire. Heat and put 1 table spoon of oil. Put 1/2 tea spoon of mustard seeds. Let it spurt. Add jeeara and curry leaves to it.
2. Add cut green chilly and fry for 10 seconds. Add separated dal-leaves mixture. Mix it nicely.
3. Add required salt, grated ginger and turmeric powder to the mixture and mix it well.
4. Add fresh grated coconut.  Mix well and cook for 1 minute. Add coriander leaves and shift the dry palya to a serving bowl.

Note: You can add more chilly if you want a spicy dish. You can also add little more ghee to the rasam. You must see that the mixture is not over cooked. You can add jaggery to the rasam if you want. You can also add garlic to these dishes. Crush them or cut it into small pieces fry with mustard seeds(after it spurts) and then add it to the dish.

Soup Recipe.
You can also prepare Soup with the drained water. Put pepper and salt and a lemon juice to the mixture and boil. Grind 2 table spoon of daal-leaves mixture and add it to the soup. Add a spoon of corn flour dissolved in one cup of water. Add coriander leaves and grated ginger. Serve this hot soup and some papad.

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