Palak Saaru

Ingredients

• - spinach saaru
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp saaru pudi (saaru powder)
• - 1/4 tsp turmeric
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Wash spinach: Wash 2 large bunches of palak (spinach). Remove tough stems.
2. Cook spinach: In a pan boil spinach with a pinch of turmeric and salt in half cup water for 3-4 minutes until wilted. Blend to a smooth puree.
3. Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth and thin with water.
4. Soak tamarind: Soak marble-sized tamarind in half cup warm water. Extract and strain.
5. Combine: In a pot combine spinach puree, mashed dal, tamarind water and 1.5 cups more water. Mix well.
6. Add spices: Add half tsp turmeric, 1 tsp rasam powder, half tsp pepper powder and salt. Bring to a boil.
7. Simmer: Reduce heat and simmer 8 minutes. Palak saaru should be a vibrant deep green colour.
8. Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida, 2 dried red chillies and curry leaves.
9. Pour tempering: Pour sizzling ghee tempering into the palak saaru.
10. Serve: Adjust salt. Palak saaru is Karnataka's spinach rasam — nutritious and vibrant green. Serve over steamed rice.