Vepampoo Rasam
Dried Neem Flowes (vepampoo) – 1/4 cupDal Stock – 2 cups (Pressure cook dal with lots of water and take the stock)
Tomatoes – 4
Tamarind – 1/2 tsp or to taste
Rasam Powder – 1 tsp (or to taste)
Turmeric – a pinch
Salt
Oil – 2 tbsp, approx.
Coriander and Curry Leaves
Mustard
Asafoetida
Recipe Procedure:
Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes.
(Care should be taken not to burn them. The entire vepampoo should be covered in oil, take more oil, if needed. Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside.)
Boil together chopped tomatoes, tamarind, turmeric and salt.
Add rasam powder and let boil for a few more minutes.
Finally, add the fried vepampoo and curry and coriander leaves and simmer for about 5 minutes on low flame.
Temper with mustard and asafoetida.
Serve with steamed rice and fire roasted papad!
(Care should be taken not to burn them. The entire vepampoo should be covered in oil, take more oil, if needed. Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside.)
Boil together chopped tomatoes, tamarind, turmeric and salt.
Add rasam powder and let boil for a few more minutes.
Finally, add the fried vepampoo and curry and coriander leaves and simmer for about 5 minutes on low flame.
Temper with mustard and asafoetida.
Serve with steamed rice and fire roasted papad!
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