Veppam Poo Rasam Recipe - Neem Flower Rasam Recipe
Healthy and delicious Veppam Poo Rasam / Neem flower rasam In Tamil nadu style.
Servings: 2 people
Ingredients
- 1 tbsp Dried Neem flower or Fresh Neem flower / Veppam poo
- 1 cup Tamarind extract Soak Big gooseberry size and take extract
- ¼ tsp Turmeric powder
- ½ tsp Jaggery / sugar (optonal, we don't use it)
- Salt & water – as needed
To Temper
- 1 tbsp Cooking oil / ghee
- ⅛ tsp Fenugreek seeds / Vendhayam Just for flavor. Add very less.
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Toor dal
- 4 Red chilli Pinch into two
- ¼ tsp Hing / Asafetida
- A Sprig Curry leaves
Instructions
- Dry roast neem flower in a kadai till brown and nice aroma arises. Cool down. Crush it with your hands and powder it. Set aside. Alternately you can roast in a tsp of ghee for better flavor.
- Soak tamarind in water and extract the juice from it.
- Heat a kadai with oil and add the tempering items one by one.
- Let the mustard seeds splutter. Then add fenugreek seeds, urad dal, toor dal, hing.
- Add the pinched red chillies and curry leaves. Roast it for a second.
- Then add the tamarind juice, turmeric powder, jaggery/sugar (if adding) and salt.
- Check for taste. Add more salt and red chilli if needed.
- Let it boil for sometime. Remove from fire.
- Lastly add the roasted and crushed neem flower. Mix it well. Close with a lid.
- Give a standing time of 30 minutes before serving for best flavor and taste.
- Serve with hot plain rice adding a dollop of ghee !!
Notes
The ratio of red chilli, Tamarind and salt helps to balance the taste of bitterness from Neem flowers. So use it accordingly.
Dry roasting neen flower is mandatory to remove the bitter taste. Please don't skip this step. You can also roast in a tsp of ghee for better flavor and taste.
Give some standing time of 30 minutes to 1 hour before serving to get the best flavor and benefits of neem flowers.