Vepampoo raam (Neem flower rasam)is a must one in the Tamil new year recipe menu. My mom just add ghee roasted vepampoo in the usual tomato rasam but my mil makes a simple vepampoo rasam without any dal. In my in laws place we make Vepampoo rasam once in 2 weeks during weekends. After coming here, i never made as i didn’t find neem flowers here. Few weeks back, Raks shared with me a good amount of vepampoo (dried neem flowers) and i made this vepampoo rasam . So i am sharing the recipe of vepampoo rasam .
The rasam will not taste bitter, but if u bite the neem flowers it will give a slight bitter taste.
INGREDIENTS:
| DRIED NEEM FLOWERS | 2 TBLSP |
| THIN TAMARIND EXTACT | 1 CUP |
| GHEE | FEW DROPS |
| OIL | 1/4 TSP |
| RED CHILLI | 5-6 |
| MUSTARD | 1/4 TSP |
| TOOR DAL | 1/4 TSP |
| ASAFOETIDA | A PINCH |
| TURMERIC POWDER | A PINCH |
| JAGGERY | A SMALL PIECE |
| CURRY LEAVES | FEW |
| SALT | AS NEEDED |
METHOD:
- In a pan, add ghee and roast the neem flowers. Roast till they become golden colour and be careful not to burn it.
- Keep it aside.
- In the same pan, add oil mustard seeds and add the red chiili and toor dal.when the dal changes color add the tamarind water , turmeric powder,salt and asafoetida.
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- Let this boil in a medium flame for few minutes.(7-9 minutes)
- Add the jaggery(powdered)
- Switch off the flame and add the roasted neem flowers.
Note:
- Do not boil the rasam after adding the neem flowers.
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