Veppampoo Rasam(Neem flower Rasam) is a delicious bitter rasam which we mainly prepare for Tamil New Year. Neem is extensively used in Indian Ayurvedic/ unani medicine. If such a wonderful flower can be used to make a tastier rasam then what could be better ever? Neem is known for its therapeutic properties and has been used in Indian medicine since olden times. We can get dry neem flower in ayurvedic shops (Naattu Marundhu Kadai).
Neem Flower Benefits:
Neem is a popular medicinal herb widely used in Ayurvedic Medicine. Most parts of the Neem tree are awfully bitter, with the exception of its flowers. Flowers has a nice sweet smell. Neem Flowers is conventionally used to treat intestinal worms, nausea and belching. Its also used to treat skin problems. They’re often dry roasted and sprinkled on top of the dish to garnish as well. We refer Neem flower as Vepampoo in Tamil. We can get neem flowers as fresh, dried or in a powdered form. They’re used commonly in the South to cook a number of dishes: veppam poo sadam, add in raw mango pachadi and veppam poo rasam
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Recipe Card for Veppam Poo Rasam | Neem Flower Rasam:
Veppam Poo Rasam | Neem Flower Rasam
Equipments Needed
- Sauce Pan
- Heavy Bottomed Pan
Servings: 4 people
Calories: 70kcal
Veppam poo Rasam (Neem flower Rasam) is a delicious bitter rasam. A very healthy soup or rasam made with dried neem flowers. We make this special rasam on Tamil New Year's Day.
Print Recipe
Ingredients
- 1 small Tamarind Lemon Size
- 1 teaspoon Salt To Taste
- 4 Red Chili
For Tempering
- 1 teaspoon Ghee (Clarified butter)
- 1 teaspoon Mustard Seeds
- 1 tablespoon Neem Flower
- Few Curry Leaves
- 1 teaspoon Toor Dal
Instructions
Soaking Tamarind
- Soak the tamarind in warm water for 10 mins and extract the juice
Tempering Process
- In a pan, add ghee and fry the red chillies and add it to the tamarind juice and allow the tamarind extract to boil till the raw smell goes off. In a separate pan, heat some ghee and add mustard seeds, when the mustard seeds begins to sputter, add curry leaves, toor dal and fry for 10 seconds. Take this seasoned ingredients aside.
Garnishing Time!
- In the same pan, then add veppampoo(Neem flower) till they turn golden brown color. Add 2 cups of water to tamarind mixture and salt to the rasam and add these tempered ingredients to the boiling rasam and when the rasam starts to boil, remove the rasam from the flame.
Serving Time!
- Now the yummy Veppampoo Rasam(Neem flower Rasam) is ready to serve with hot rice. Its always better to eat this Rasam after few minutes of cooking, so that the aroma of neem flower mix with rasam.
Nutritional Info
Nutrition Facts
Veppam Poo Rasam | Neem Flower Rasam
Amount Per Serving (1 Cup)
Calories 70
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Soak the tamarind in water and extract the juice add thurdal and keep it in flame.
- In a pan, add ghee and fry the red chillies and add it to the tamarind juice and allow the tamarind extract to boil till the raw smell goes off. In a separate pan, heat some ghee and add mustard seeds, when the mustard seeds begins to sputter, add curry leaves and fry for 10 seconds. Take this seasoned ingredients aside.
- In the same pan, then add veppampoo(Neem flower) till they turn golden brown color. Add 2 cups of water and salt to the rasam and add these seasoned ingredients to the boiling rasam and when the rasam starts to boil, remove the rasam from the flame.
- Now the yummy Veppampoo Rasam(Neem flower Rasam) is ready to serve with hot rice. Its always better to eat this Rasam after few minutes of cooking, so that the aroma of neem flower mix with rasam.
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| Neem Flower Rasam |
