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Veppam Poo Rasam by Usha Kumar

posted 22 Feb 2014, 20:56 by Rajmi Arun   [ updated 22 Feb 2014, 20:57 ]
Pathiya Samayal Contest entry by Usha Kumar

Ingredients: 
veppamboo – 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, 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 keep for about 5 minutes on low flame. Temper with mustard and asafoetida. serve with roasted pappad,
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