Serves approx 2-3 people
Ingredients:
Tamarind : Small gooseberry sized ball
Roasted Cumin and Pepper Powder : 1 Tablespoon
Rasam powder : 1 Teaspoon
Green chillies : 2
Tomato : 1 small cut into pieces
Neem flower : 3 Tablespoons
Asafoetida powder : 1Teaspoon
Salt : To taste
Ghee : 1 large Tablespoon
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1/2 teaspoon
curry leaves : a small bunch
Water : 2 -1/2 cups approx
Method:
Soak the Tamarind in half cup of luke warm water for 5 minutes and extract the juice.
Add1 cup of water, Rasam Powder, slit green chillies, cut tomato, a pinch of asafoetida powder, salt and boil it for about 5 minutes or till the raw smell of Rasam powder goes away.
Now add the remaining water and bring it to a boil and remove from flame.
Using a little ghee temper the Rasam with Mustard seeds Cumin seeds, Roasted Cumin and Pepper Powder, the remaining Asafoetida powder and curry leaves.
With the remaining ghee roast the Neem flowers on low flame till it turns dark brown ( make sure it doesn’t get burnt) and add it to the Rasam.
Your tangy, spicy and healthy Vepampoo Rasam is ready. Enjoy with hot rice.
By Sundari Balasubramanian
Simple home cooking 