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Veppampoo rasam
Category : Curry leaves, Tamilnadu, South Indian lunches
Servings : 5-6
Time Taken : 15-30 mins
Rating :
Method
- Crackle mustard; add the tur dal and red chillies and fry.
- Pour the tamarind extract and add asafoetida, salt and green chillies.
- Let it boil for some time until it reduces to half its quantity.
- Add some dal water or plain water and wait till a froth forms. Do not boil after adding water.
- Add the curry leaves.
- Now fry the veppampoo in some oil and add to the rasam while still hot.
- There will be sizzling when you drop them.
- Serve with hot rice and ghee.
- Traditionally, this dish is prepared on Tamil New Year`s Day
Ingredients:
1 cup - tamarind extract
2 - green chillies
2 - red chillies
Salt to taste
1 tsp - mustard
1 tsp - tur dal
1 tsp - asafoetida
3-4 tsp - veppampoo/dried neem leaves
1 cup - tamarind extract
2 - green chillies
2 - red chillies
Salt to taste
1 tsp - mustard
1 tsp - tur dal
1 tsp - asafoetida
3-4 tsp - veppampoo/dried neem leaves
RECIPES BY MADHANGI
