Ingredients.
Ghee 1 tablespoon
mustard seeds
cumin seeds ( optional ) without cumin the taste of the rasam gravitates towards the neem flavor.
curry leaves
vepam poovu
1 dried chille
Hing
Pan fry the above. ( hold the veppam poovu )
When Mustard seeds begin to pop add the vepam poovu
You don't want the vepam poovu to burn. When the aroma surrounds you move it off the stove.
Add water to it with turmeric powder, salt, tomatoes ( more finely chopped tomatoes) mean less tamarind water. If you have rasam powder add a couple of teaspoon.Add two tablespoon of cooked toor dhall Bring all to a good boil. Turn it off. Finish it off with minced tablespoon of cilantro and a dash of lime juice. Let the rasam rest for about 15 minutes for it to infuse with neem flower. Crush 9 pieces of white pepper add.
Some thoughts about veppam poovu:from India.
I wash it and get the grit out of it.Then dry it out in the sun. The veppam poovu must have been gathered from the ground/soil.
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