#sujanfunkitchen is here with #traditional #LunchCombo of #VepampooRasam & #KeeraiMasialVepampoo RasamIngredients:Vepampoo/Dry Neem flowers - 1 tbspDry Red chillies - 4 or 5Mustard seeds - 1 tspGhee & oil - 2 tspsTamarind - 1 small lemon sizeSalt to tasteTurmeric powder- tspTomato - 1 bigMethod:Soak the tamarind in 3 cups of warm water for some timeChop the tomato and keep asideMeanwhile, heat some ghee and oil in a small panSplutter mustard seedsSimmer flameAdd the broken dry red chilliesAdd the Vepampoo Saut together till red chillies turn colourSwitch off flameKeep tempering asideNow, squeeze out the pulp from tamarind in the soaked water Transfer the tamarind water to a thick vessel or Kal Chetty if you have oneAdd salt and simmer flameAdd turmeric and allow boilingWhen the raw smell of tamarind disappears add the chopped tomatoes Let everything boil together Now add the Vepampoo tempering to the Rasam and allow everything to boil together onceSwitch off flameGarnish with coriander leavesKeerai MasiyalIngredients:Mola Keerai or Amaranthus - 1 bunchMung dal - cupTurmeric powder - tspFresh coconut - cupGreen chillies - 2Cumin seeds - 1 tspOil - 1 tbspMustard seeds - 1 tspUrad dal - 1 tspSalt to tasteMethod:Wash & chop KeeraiIn a pressure cooker add the washed mung dalAdd enough water to cover the dalNow add the chopped KeeraiAdd turmeric powderAdd salt to tasteClose cooker and pressure cook till doneMeanwhile grind together coconut, green chillies and Cumin seeds into a fine paste sprinkling water if neededOnce the Keerai Dal is cooked, add the ground coconut pasteNow, mash everything very well with a potato masherJust allow one boiling of everything together adding asaefotida Now, in a small pan, heat oilSplutter mustardSim flameAdd urad dal and fry till dal is lightly goldenAdd this tempering to the Keerai Masial
