Thursday, April 22, 2010
Vepampoo Rasam
Ingredients:
Dried Neem Flowes (vepampoo) – 1/4 cup
Dal 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
Method:
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.
Dried Neem Flowes (vepampoo) – 1/4 cup
Dal 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
Method:
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.
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