Neem Flower Rasam / Veppam Poo Rasam Recipe with step by step pics and a short youtube video. This rasam is indeed a must recipe in the Tamil New year spread. Usually, neem trees bloom flowers in the month of April and Tamil New year also falls in April month, so it is usually added to making rasam, mango pachadi etc. These neem flowers can be sun-dried for 4 to 5 days, stored in a container for a year and used whenever needed. It has innumerable health benefits like cleansing the blood, aids digestion, healthy blood sugar level, consolidate the metabolism etc…, so try this rasam at least once a month. I couldn’t get bloomed neem flowers in Bangalore when I was planning to prepare this rasam, so my dad sent these neem flowers from our homegrown trees in our backyard in Trichy. These flowers have travelled from Trichy to Bangalore through my brother…..hence it is something special for me.
Check out my youtube video for this recipe
Neem Flower Rasam / Veppam Poo Rasam Recipe is indeed a must recipe in the Tamil New year spread. It has innumerable health benefits like cleansing the blood, aids digestion, healthy blood sugar level, consolidate the metabolism etc..., so try this rasam at least once a month.
- 1 Small Tamarind (Gooseberry sized)
- 1.5 Cup Water
- 1 Tomato
- 1 Green Chilli
- 1/8 tsp Turmeric Powder
- 2 tsp Rasam Powder
- Salt As Required
- 2 tbsp Toor Dal
- 1 Small Piece Jaggery
- 1 tbsp Ghee
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Jeera
- 1 Red Chilli
- Few Curry Leaves
- 2 Pinch Hing
- 1.5 tbsp Dried Neem Flowers
Chop tomato and slit green chilli. Then pressure cook toor dal for 3 whistles and mash it well. Measure and keep all the other ingredients by side.
Soak tamarind in warm water for 20 minutes. Extract tamarind water and discard the pulp. Transfer the tamarind water to a pan, add tomato, green chilli and heat it.
Add turmeric powder, rasam powder and required salt. Froth starts to appear.
Add the mashed dal and mix everything well. Once it starts to boil, switch off the flame. Don't boil the rasam for long time (just give one boil). Heat ghee in a small tadka pan.
Temper with all the ingredients listed in the table 'To Temper'.
Reduce the heat, add the dried neem flowers and fry for 2 seconds. Finally add the tempered ingredients over the rasam.
1. Adjust chilli as per spiciness preferred for this neem flower rasam recipe.
2. If preferred toor dal can be increased to 1/8 cup, but the consistency of the rasam turns little thick.
3. Don’t reduce the tamarind, this measurement perfectly balances the bitterness from the neem flower.
4. Instead of taking tamarind extract, 1 tsp of ready-made tamarind paste can be mixed with 1.5 cups of water.
5. Rasam powder can be replaced with sambar powder too.
6. If preferred 2 crushed garlic pods can be used, but for festivals skip garlic.
7. Always prepare the rasam in low flame and just give one boil only.
8. I suggest you to temper the neem flowers in ghee, which lends more flavour.
9. Don’t use neem flowers more than mentioned, else the rasam tastes too bitter.
10. Addition of jaggery, at last, enhances the taste of the veppam poo rasam recipe.