Veppam Poo Rasam (Neem flower Rasam) is a delicious bitter rasam which is mainly prepared during the March end and April beginning. This recipe has innumerable medicinal properties and is filled with antifungal and antibacterial properties. The main significance of making this dish is to start a regional new year with body cleansing. This rasam is not similar to normal South Indian rasams as it is slightly bitter in taste because of its ingredients.
Did you know- Neem flower is a natural cleanser as it effectively purifies blood and removes toxins from our body. Intake of the Neem flowers once in a month is highly recommended to cleanse our digestive system.
It is anti-viral and anti-inflammatory that’s why it is customarily practised in South Indian cuisine during Kannada Telugu and Tamil new year to prevent phlegm accumulation and also as a immune booster.
• 1-1/2 tablespoon Neem Flowers
• 20 grams Tamarind
• 1/2 teaspoon Rasam Powder (coriander seeds, Cumin powder and black pepper crushed)
• 2 teaspoon Jaggery, powdered
• 1 tablespoon Ghee
• Salt to taste
For the seasoning:
• 1/2 teaspoon Ghee
• 1/2 teaspoon Asafoetida (hing)
• 1 teaspoon Mustard seeds
• 1 Dry Red Chilli
• 5 Curry leaves
How to make Veppam Poo Rasam Recipe (Neem flower Rasam)
• To begin with the Veppampoo Rasam, heat one tablespoon ghee in a pan and fry the neem flowers on a low heat till they turn brown. Keep them aside.
• Now soak tamarind in 1 and 1/2 cup of warm water for 10 minutes. Extract the juice and discard the pulp.
• The next step is to make the rasam. Take a vessel and mix the tamarind juice, jaggery, crushed coriander seeds, black pepper, cumin and salt in it.
• Add 1 and 1/2 cup of water into the mixture and let it cook for 10-15 minutes on low flame until the rasam froths up.
• Once the rasam froths up, add the fried Veepam poo/neem flowers and turn the heat off immediately. Keep them aside.
• Now heat ghee and temper the mustard seeds, asafoetida powder, dry chilies and curry leaves.
• Serve the Veppampoo Rasam as a soup.