Veppampoo jeera rasam

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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