Crackle mustard, add the tuvar dal and red chillies and fry.
Pour the tamarind extract and add asafoetida, salt, green chillies.
Boil for some time until it reduces to half its quantity.
Add some dal water or plain water and warm the rasam. Do not boil.
Add the curry leaves.
Now fry the veppampoo in oil and add to the rasam while still hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.