Ingredients

• 1 - tamarind, small lemon size
• 1/4 tsp - asafoetida
• 1.5 tsp - salt
• 1 tsp - rasam powder (or sambar powder)
• 1 small cup - curry leaves
• 2 tbsp - red gram dal (tur dal)
• 1 tbsp - cumin seeds
• 1/4 tsp - mustard seeds
• 1 tsp - dried neem flowers
• 2 tsp - ghee

How to Make Veppampoo jeera rasam

• Soak tur dal for a few minutes. Then grind it to a coarse paste along with cumin and curry leaves and set aside.
• Soak tamarind in warm water and extract the juice.
• Add rasam powder, salt, asafoetida, and a few curry leaves to the tamarind juice.
• Boil the mixture till the raw smell disappears.
• Now add the ground tur dal, cumin and curry leaf paste to the rasam, and immediately add 4 cups of water.
• Let the rasam stay on low flame till it forms a lot of froth on top.
• Remove from flame when it is just about to boil.
• Heat ghee and add mustard seeds.
• When it splutters add the dry neem flowers and fry.
• Pour the seasoning on the rasam and cover with a lid immediately.
• Recipe courtesy: Chitra Amma's Kitchen