Palak Rasam

Spinach / Palak  2 small bunches.

Toor Dal – 1/2 cup

Onions – 1 big

Tomatoes – 2to 3

Green chillies - 4

Fresh corn - 1 cup

For tempering : 

Mustard 1 tsp

Asafoetida - a pinch

Curry leaves 1 sprig

Fresh cream 2- 3 tbsp

Blanch method : 

Boil water in a vessel on high heat. Wash and pat dry the palak on a kitchen towel . Add a pinch of turmeric, put palak in to hot water and allow it to boil fora minute. Drain excess water in a strainer. Transfer it into a bowl of ice cold water n squeeze it dry. You can refrigerate this in an air tight container and use it later or use it immediately. 

Palak rasam method : 

Pressure cook the dal and mash it.

In a wok toss chopped onion and grind it with tomatoes , green chillies and a piece of cinnamon.  

In a wok add the  above ingredients and sauté  it. Add mashed dal. Add salt to taste, allow it to boil. Add the fresh corn or allow it to simmer.

Give a nice tempering. Garnish it with fresh cream. 

Serve piping-hot with rice. 

Tastes good with raggi balls, plain rice or jeera rice

Variations : 

You could also try using paneer, fresh green peas, flat beans ( avarekai )