Veppam Poo Rasam by Usha Kumar

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,