Ingredients

• Tamarind, small lime size
• 1/2 tsp - rasam powder
• Salt
• 1/4 tsp - asafoetida
• Seasoning: 1 tsp - ghee
• 1 tsp - dry neem flower
• 1/2 tsp - cumin
• 2 - red chillies
• 2 - garlic pods (optional)
• Curry leaves, a few

How to Make Vepampoo rasam

• Mix tamarind with 2 cups of water in a vessel. No need to extract the juice from tamarind.
• Add salt, asafoetida, rasam powder and boil until the raw smell is gone (12-15 minutes).
• Add 1 more cup of water and boil for another 5 minutes. Turn off the heat.
• Fry season ingredients and add it to the rasam.
• Recipe courtesy: Indian Vegetarian Kitchen