Vepampoo rasam is usually made every year on the Tamil New Year Day which this year falls on April 14. But I do this once in two weeks and its the favorite Rasam of my family members. Neem flower is very good for health and my grandma used to tell it kills intestinal worms. Anyway it tastes very unique and can be had in a bowl like a Soup too...
Tamarind juice - 3 cups taken from a small lemon sized tamarind
Green chillies and red chillies 2 each
Tomato 2 chopped
Crushed Coriander seeds 1 1/2 table spoons and Pepper corns 1 table spoon each
Mustard seeds and cumin seeds for seasoning and curry leaves.
2. During the Neem trees flowering season we collect the flowers by spreading old newspapers or clean cloth under the tree. We dry them under shade for 2 days and store in bottles.
Add the chillies and crushed powder. Then add the tomato and the tamarind juice.
After adding the salt allow it to boil till the raw smell goes. Add a small piece of jaggery.
Add required water and when it starts bubbling switch off the stove.
Fry the Neem flowers to dark brown in oil or ghee and add them to the Rasam.
After adding the Neem flowers, the rasam should not be boiled.
- Pre time: 05 mins
- Cooking time: 15 mins
- Serves: 4
Ingredients for making Vepampoo Rasam:
Dried Neem flowers - 3 table spoonsTamarind juice - 3 cups taken from a small lemon sized tamarind
Green chillies and red chillies 2 each
Tomato 2 chopped
Crushed Coriander seeds 1 1/2 table spoons and Pepper corns 1 table spoon each
Mustard seeds and cumin seeds for seasoning and curry leaves.
Note:
1. Any flavoring item like hing or garlic should not used in this rasam to get the Neemflowers full flavour.2. During the Neem trees flowering season we collect the flowers by spreading old newspapers or clean cloth under the tree. We dry them under shade for 2 days and store in bottles.
Method for making Neem Flower Rasam:
Heat a pan with 2 tea spoons of ghee. Saute it with mustard seeds and cumin seeds.Add the chillies and crushed powder. Then add the tomato and the tamarind juice.
Add required water and when it starts bubbling switch off the stove.
Fry the Neem flowers to dark brown in oil or ghee and add them to the Rasam.
After adding the Neem flowers, the rasam should not be boiled.
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