Variety Rasam 4. VEPAMPU RASAM

VEPAMPU RASAM ; Method : 1


ITEMS REQUIRED;
Tamarind - 1 medium lemon size, green chillies - 2 nos., sambar powder - 2 tsp, curry leaves - 1 arc,
asafoetida - 2 katti, salt, vepampu - 1 tablespoonful, ghee - 1 tspn., cooked tur dhal water .


PREPARATION ;


1.   Prepare 2 1/2 tumblers of tamarind puree from 1 medium lemon sized tamarind.  Or add 2 1/2 
       tumblers of water to the tamarind and use as it is.
2.   Add 2 green chillies, 2 tspn sambar powder, curry leaves, asafoetida 2 katti, salt to the tamarind
      water and mix well with hand.
3.   Allow this mixture to boil for 6 to 7 mins.
4.   Add tur dhal water or cooked tur dhal  and make it to the required quantity by adding water.
      (2 tumblers of turdhal water may be added.)  Adding more water will make the rasam less tasty 
      more watery)
5.   Simmer the stove.  Allow the froth to appear on top of rasam .  DO NOT BOIL.
6.   Remove from stove.  In a kadai, heat 1 tspn of ghee and roast 1 tablespoonful of vepampu until
      it turns from dark brown to black.  Add this to the rasam prepared to get a very tasty rasam.


METHOD ; 2


Same as method 1 but avoid only green chillies. Rest ingredients same.  Instead fry 2 red chillies with vepampu and add it to the prepared rasam.  This rasam does not require cooked turdhal or turdhal water.  We can simply add water instead of turdhal water.  


IMPORTANT:  THIS RASAM SHOULD NOT BE PREPARED ON TUESDAYS, FRIDAYS AND SUNDAYS.