Spinach lemon Pulao with Rasam and chutney (Jain)

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To begin with this particular recipe, we must prepare a few ingredients. You can cook Spinach lemon  Pulao with Rasam and chutney (Jain) using 34 ingredients and 9 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Spinach lemon  Pulao with Rasam and chutney (Jain):

1. For Pulao:
2. 1 cup Spinach Puree
3. 1 tbsp Ghee/ Oil
4. 1 tsp Cumin seed
5. 1 tsp coriander seed
6. 2 Anise Star
7. 2-3 Laung / cloves
8. 2 Cardamoms
9. 1 Bay leaf
10. 2 Green chillies
11. 1 stick Cinnamon
12. 2 cup Basmati Rice
13. as per taste Salt
14. 2-3 Curry leaves
15. 1 lime/ lemon
16. 10-12 Cashews
17. For Rasam:
18. 3 Tomatoes,ripen
19. 2 tsp Oil
20. 2 tbsp Rasam Powder
21. 1 tsp Cumin coriander powder
22. 3-4 Curry leaves
23. 1 tsp Cumin Mustard seed
24. 1/2 tsp Turmeric powder
25. 1-2 tsp Chili powder
26. 2 Red chilies dried
27. 1 pinch Asafetida
28. As per taste Salt
29. For Coconut chutney
30. 1/4 Cup grated coconut
31. 1 cup Curd
32. 1 tsp cumin coriander powder
33. 1 pinch Black pepper powder
34. 1 tsp Black salt

Steps to make 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.

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