Rasam varieties‎ > ‎

Veppampoo Rasam


Ingredients:

Tamarind – 1 lemon (small) sized ball

Salt – 1 ½ teaspoon

Turmeric powder – ¼ teaspoon

Jaggery – a small piece

Coriander leaves – 1 teaspoon (finely chopped)

Ghee – 1 teaspoon

Veppampoo (dried neem flowers) - 2 teaspoons

Tempering:

Red chillies - 4 (break into halves)

Tuar dal - 1 teaspoon

Hing - a pinch

Curry leaves – 10 leaves

Ghee - 1 teaspoon

Method:

  1. Soak tamarind for half hour in 2 glasses of water.
  2. Squeeze tamarind with hand & filter the water (Throw away the squeezed tamarind)
  3. Heat ghee in a pan and add veppampoo, fry till golden brown and keep aside.
  4. Heat the remaining teaspoon of ghee and add mustard seeds and allow spluttering.
  5. Add red chillies, tuar dal, curry leaves, hing and then tamarind extract, jiggery, salt.
  6. Allow boiling until foam froths on top (3 to 5 mins).
  7. Garnish with coriander leaves & fried and serve hot with rice.

http://www.sowpernica-samayal.com/rasam-varieties/veppampoo-rasam?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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