Spinach Rice

Palakura Annam.

Oil is tempered with whole garam masala and onion is cooked in it. Spinach is chopped and added to the tempered oil along with garbanzo. Soaked rice is added to the pot and cooked in equal parts of milk and water. Spinach rice is finished with garam masala and served hot with raita.
Makes: around 3 Servings of Spinach Rice.

Ingredients:

Basmati Rice 1 1/2 cups
Spinach 2 Cups Packed
Boiled Garbanzo / Chickpeas 1/2 Cup
Onion 1 Large
Green Chillies 3
Ginger 1 1/2 inch piece
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch stick
Bay Leaf 1
Coriander Powder 1 tsp
Red Chile Powder 1/2 tsp
Garam Masala Powder 1/4 tsp
Milk 1 Cup
Salt to taste
Oil 2 tbsps

Method of preparation:

Soak the rice in water for half an hour and strain the rice.
Wash and finely chop spinach leaves.
Peel, wash and slice the onions.
Remove stems, wash and slit green chillies into two.
Peel, wash and mince the ginger.

Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger and green chillies.
When onion turns translucent, add spinach, red chile powder, coriander powder and salt.
Once spinach wilts, add the soaked basmati rice and fry again for couple of seconds.
Add garbanzo, milk and 1 1/2 cups of water to the rice pot.
Stir once and cook covered till all the water has been absorbed by the rice.
Alternatively, pressure cook for 3 whistles.
Sprinkle garam masala on top and serve spinach rice with raita of your choice.
Notes: Make sure rice is cooked right.

Suggestions: If the rice is not cooked properly, add few splashes of water to it and cook covered on low flame till done.
Variations: You can swap garbanzo with fresh peas.
Other Names: Spinach Rice, Palak Baath, Palakura Annam.

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Spinach in Yogurt Sauce

Palakura Majjiga Pulusu.

For palakura perugu pulusu, oil is tempered with few spices and chopped spinach is added. Plain room temperature yogurt is whisked and added to the cooked spinach. Once the liquid bubbles for sometime, spinach in yogurt sauce is ready and is served with plain steamed rice.
Makes: around 2 Cups of Palakura Majjiga Pulusu.

Ingredients:

Plain Yogurt 1 Cup
Spinach 1 Cup Packed
Green Chiles 1 – 2
Grated Coconut 1 tbsp
Coriander Powder 1 1/2 tsps
Raw Rice 1 tsp
Turmeric Powder a Pinch
Garlic 3 Cloves
Salt to taste

Talimpu:

Urad dal 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Wash and chop the spinach leaves.
Remove stems, wash and roughly chop green chiles.
Peel and chop the garlic cloves.
Whisk yogurt with half a cup of water and keep aside.

Grind green chiles, coconut, coriander powder and rice into smooth paste adding enough water.

Heat oil in a sauce pot, add garlic and all talimpu ingredients in order.
When urad dal turns light brown and mustard seeds splutter, add spinach and salt.
Cook till spinach wilts, then add whisked yogurt, turmeric powder and salt.
Then stir in ground coconut paste and bring to boil.
Let it bubble for a minute or two and remove from heat.
Serve palakura perugu pulusu with plain steamed rice.
Notes: Make sure not to overcook the yogurt sauce.

Suggestions: If the sauce is too thick, whisk in some more water. Adjust the spice level with the amount of green chiles.
Variations: You can also add a different green leafy vegetable in place of spinach.
Other Names:Spinach in Yogurt Sauce, Palakura Majjiga Pulusu, Palakura Perugu Pulusu.

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